Biological sterilization preparation and application thereof in controlling bean sprout anthracnose

A technology of biology and preparation, applied in the field of biocidal preparations and its application in the prevention and treatment of bean sprouts anthracnose, which can solve the problems of hidden safety hazards, poisonous bean sprouts, etc., achieve high safety, prevent rot and deterioration, and inhibit the growth of mycelia

Inactive Publication Date: 2019-11-12
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the use of the above-mentioned chemicals has curbed the incidence of anthracnose and greatly improved the appearance of bean sprouts, it has also produced some potential safety problems in the production of bean sprouts. For example, the amount of pesticide residues makes bean sprouts turn into "Poisonous bean sprouts" have caused a greater safety hazard

Method used

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  • Biological sterilization preparation and application thereof in controlling bean sprout anthracnose
  • Biological sterilization preparation and application thereof in controlling bean sprout anthracnose
  • Biological sterilization preparation and application thereof in controlling bean sprout anthracnose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the effect of deacetylated chitosan of different degrees of deacetylation on the growth of soybean sprout anthracnose bacteria

[0029] The growth rate method was used to measure the effect of deacetylated chitosan with different degrees of deacetylation on the mycelia growth of bean sprout anthracnose fungus. %, 90%, 95% and 97%, respectively prepare 1×10 deacetylated chitosan for testing 3 mg·L -1 The mass concentration is added to the PDA medium and mixed to make a drug-containing PDA plate containing different deacetylated chitosans. Use a puncher to punch out the bacteria cakes with a diameter of 5 mm from the colonies of the bean sprouts anthracnose bacteria cultured on the PDA plate, and inoculate them on the center of the drug-containing PDA plate with the mycelium face down, and the drug-free PDA plate is used as a blank control , after the above-mentioned PDA plate was placed in a constant temperature incubator at 26°C for continuous culture f...

Embodiment 2

[0037] Embodiment 2: carboxymethyl chitosan, deacetylated chitosan, sodium benzoate and three compound pair bean sprouts anthracnose The effect of bacterial growth

[0038]The present embodiment has measured carboxymethyl chitosan, deacetylated chitosan (deacetylation degree is 95%), sodium benzoate, and carboxymethyl chitosan, deacetylated chitosan (deacetylation degree is 95%) %) and sodium benzoate in different proportions of the prepared fungicides on bean sprouts anthracnose mycelia growth and spore germination, wherein, A1 is carboxymethyl chitosan; A2 is deacetylated chitosan ; A3 is sodium benzoate; A4 is compounded by carboxymethyl chitosan, deacetylated chitosan and sodium benzoate in a mass ratio of 1:1:1; A5 is carboxymethyl chitosan, deacetylated Chitosan and sodium benzoate are compounded at a mass ratio of 1:5:15; A6 is a compound of carboxymethyl chitosan, deacetylated chitosan and sodium benzoate at a mass ratio of 1:8:20 A7 is compounded by carboxymethyl...

Embodiment 3

[0046] Embodiment 3: the influence of different bactericides on the mycelia growth of soybean sprout anthracnose

[0047] The growth rate method was used to determine the effects of different fungicides on the mycelial growth of bean sprout anthracnose fungus. The bactericidal preparations to be tested were prepared into 1×10 3 mg·L -1 , 1×10 2 mg·L -1 , 10mg·L -1 , 1mg·L -1 , 0.1mg·L -1 The mass concentration is added to the PDA medium and mixed to make a drug-containing plate. The bacteria colonies of the tested strains cultivated in the PDA plate are punched out with a puncher to get a bacterium cake with a diameter of 5mm, and the mycelium is inoculated in the center of the drug-containing PDA plate with the mycelium face down. The PDA plate without drug is used as a blank control. The colony diameter of the tested strains was measured by the cross method, and the data were recorded. Comparing with the control, calculate the growth inhibition rate of each bacteri...

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Abstract

The invention belongs to the technical field of vegetable sterilization, and discloses a specific biological sterilization preparation DY-6 for bean sprout anthracnose. The biological sterilization preparation DY-6 is prepared from carboxymethyl chitosan, deacetylated chitosan and sodium benzoate, wherein the mass ratio of carboxymethyl chitosan to chitosan to sodium benzoate is (1 to 5) to (5 to12) to (15 to 24). The biological sterilization preparation can significantly inhibit mycelial growth and spore germination of the bean sprout anthracnose, is suitable for controlling the bean sproutanthracnose in the bean sprout production, and has the advantages that the safety is high and no pesticide residues is generated compared with sterilizing agents such as carbendazim and chlorothalonilcommonly used in the market, and the food safety and good quality of bean sprouts are ensured.

Description

technical field [0001] The invention belongs to the technical field of vegetable sterilization, and in particular relates to a biological bactericidal preparation and its application in preventing and treating bean sprout anthracnose. Background technique [0002] Bean sprouts, also known as bean sprouts, are cultivated from the seeds of various cereals, beans or trees under suitable water, temperature, air and dark environmental conditions. Roots or unexpanded cotyledons) for food, including soybean sprouts, mung bean sprouts, black bean sprouts, pea sprouts, broad bean sprouts, etc. The traditional bean sprouts production process adopts technical means such as temperature control and water spraying to produce products with thick hypocotyls, crisp and tender, and short radicles. With the improvement of living standards, people have higher requirements for the palatability of bean sprouts. Bean sprouts that are thick, white and tender, sweet and crisp, and without radicle a...

Claims

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Application Information

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IPC IPC(8): A01N43/16A01N37/10A01P3/00A01G7/06A01G31/00A23B7/08
CPCA01G7/06A01G31/00A01N37/10A01N43/16A23B7/08A23V2002/00A23V2200/10A23V2250/511
Inventor 王汉荣谢昀烨方丽王连平
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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