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Biological preservative for cherry and tomato fruits and use thereof

A cherry tomato and bio-preservation technology, applied in the field of post-harvest disease prevention and control, can solve the problems of unsatisfactory antibacterial effect, high production cost of antagonistic bacteria, and insufficient stability of bio-control effect, so as to maintain commodity value, low cost, and fruit The effect of quality assurance

Inactive Publication Date: 2015-07-08
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, under commercial conditions, antagonistic bacteria are used alone for antibacterial, the antibacterial effect is not ideal and the lack of consistency will limit its use
The main reason is that the growth of antagonistic bacteria and the reproduction on the surface of fruits and vegetables are affected by environmental conditions such as temperature, humidity, rain, wind, etc., making the biocontrol effect not stable enough. The biocontrol effectiveness at high temperature will be greatly reduced, and the risk of application in actual production is relatively high
In addition, compared with chemical fungicides, the production cost of antagonistic bacteria is relatively high. These factors have affected the application of antagonistic bacteria as fruit and vegetable fresh-keeping agents in production.

Method used

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  • Biological preservative for cherry and tomato fruits and use thereof
  • Biological preservative for cherry and tomato fruits and use thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Embodiment 1, biological preservative

[0054] Adjust the concentration of Rhodotorula viscosus to 1×10 9 cells / ml to obtain a sticky Rhodotorula suspension; then proceed to the following steps in sequence:

[0055] (1) Take 1 liter of Rhodotorula viscosus suspension and mix properly;

Embodiment 2

[0056] (2) Slowly add 50 ml of rhamnolipid solution with a concentration of 100 g / L, stir and mix for 5 minutes; 2 prepared);

[0057] (3) Add water to dilute to 10 liters for later use. Each 1L of bio-preservation preservative of the final result contains 1×10 11 Rhodotorula viscosus cells, rhamnolipid 500mg, the rest is water. Shake well before use.

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Abstract

The invention discloses a biological preservative for cherry and tomato fruits and use thereof. Per L of biological preservative is prepared from 1*10<10>-1*10<12> rhodotorula glutinis cells, 400-600mg of rhamnolipid and the balance of water. The rhodotorula glutinis cells are rhodotorula glutinis (Rhodotorula glutinis) ZJU11; the preservation number is CGMCC NO.3589; the rhamnolipid is concentrated rhamnolipid of which the glycolipid content is 70-90%. By using the biological preservative for cherry and tomato fruits, not only can decaying of the cherry and tomato fruits be delayed, but also the quality of the cherry and tomato fruits can be ensured.

Description

technical field [0001] The invention relates to the technical field of fruit post-harvest disease prevention and control, in particular to a bio-preservation and fresh-keeping technology for cherry tomato fruit. Background technique [0002] Cherry tomato is beautiful in shape, delicious in taste and rich in nutrients. It is a popular fruit-type vegetable and is cultivated in most provinces and regions of China. Because cherry tomatoes have high water content, fresh and tender skin, and are easily damaged, they are easily infected by pathogenic bacteria during storage and cause post-harvest rot. The loss during storage and transportation is extremely serious, which affects their market supply and seriously damages the economic benefits of farmers. . At present, the most effective measure to control the postharvest rot of cherry tomatoes is low-temperature storage combined with the use of chemical fungicides, but low-temperature storage requires a large investment and is lik...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/154
Inventor 郑晓冬阎芙洁徐仕翔余挺
Owner ZHEJIANG UNIV
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