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Method for controlling postharvest diseases of broccoli and storing and preserving broccoli by using Meyerozyma guilliermondii

A post-harvest disease, storage and preservation technology, applied in the fields of chemicals for biological control, microorganism-based methods, and fruit and vegetable preservation, etc., can solve the problems of less yeast and lower rot index, etc. The effect of quality degradation and loss reduction

Active Publication Date: 2020-05-12
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Debaryomyces hansenii isolated from the surface of the lemon fruit body by Chautz et al. has a significant control effect on citrus penicillium, green mold and sour rot; Fan Qing et al. It was found that the Pichiaguilliermondii isolated from the wound of peach fruit showed a good inhibitory effect on the soft rot of drupe fruit; Zhao et al. showed that spraying the antagonistic yeast Pichiaguilliermondii before harvest can significantly Reduce the occurrence of natural diseases during storage of cherry tomatoes; studies by Meng et al. have shown that spraying yeast Cryptococcus laurentii before harvest can significantly reduce the rot index of grapes after harvest; however, there are few yeasts for the control of postharvest black spot disease of broccoli , and there is no report on the application of Ji Yemeng's yeast in broccoli

Method used

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  • Method for controlling postharvest diseases of broccoli and storing and preserving broccoli by using Meyerozyma guilliermondii
  • Method for controlling postharvest diseases of broccoli and storing and preserving broccoli by using Meyerozyma guilliermondii
  • Method for controlling postharvest diseases of broccoli and storing and preserving broccoli by using Meyerozyma guilliermondii

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The microbiological characteristics of the Y1 strain are as follows:

[0035] 1) Morphological features

[0036] (1) NYDA medium (beef extract 8g, yeast extract 5g, glucose 10g, agar 20g, 115°C damp heat sterilization for 20min) cultured at 28°C for 48h, the colony was round, milky white, slightly raised, with smooth edges and relatively moist , Easy to provoke. The cell shape is oval or oval, with budding at one or both ends.

[0037] (2) After being cultured in NYDB liquid medium for 24 hours, the bacterial solution was turbid, precipitated and had a special smell.

[0038] 2) Molecular biological identification

[0039] The 5.8S rDNA-ITS region sequence of the isolated and screened yeast strain Y1 was analyzed, searched in NCBI, and identified as Meyerozyma guilliermondii. According to the retrieved homologous strains, the MEGA7 software was used to construct a biological evolutionary tree such as figure 1 shown.

[0040] The antagonistic yeast strain Y1 of pre...

Embodiment 2

[0042] Safety Experiment of Ji Yemeng Yeast Y1

[0043] 1) Experimental scheme

[0044] Preparation of yeast puree:

[0045] The liquid culture solution of Quinillemos yeast Y1 in NYDB was centrifuged and washed twice with sterile normal saline to obtain the sludge, and then diluted with sterile normal saline to the required concentration. Each time the mice were gavaged with bacteria solution, they were diluted with fresh bacteria sludge.

[0046] The test species is ICR mice, which were purchased from the Animal Experiment Center of Jiangsu University with the certificate number No. 201613561, the license number SCXK (Su) 2013-0011, and the implementation standard GB15193.3-1994. Select 40 clean-grade ICR mice with body weight ranging from 18g to 22g, half male and half male. Before the test, the mice were placed in the animal experiment center to be fed normally for 3 days, and fasted for 4 hours before the test. The mice were divided into 4 groups, 10 in each group, 5 m...

Embodiment 3

[0053] Screening of Jiyemeng Yeast Y1 Concentration for Controlling Postharvest Diseases of Broccoli

[0054] 1. Test plan

[0055] Select broccoli with uniform color and no mechanical damage or pest damage on the surface. First, rinse the soil and impurities on the surface of the broccoli with clean water, and then process them into small flowers of uniform size. After drying naturally, use 75% Spray the surface with alcohol so that it is completely covered by alcohol for 1 minute for sterilization. After the end, rinse it with clean water and put it in an ultra-clean workbench to dry. Use 1×10 6 cells / mL, 1×10 7 cells / mL, 1×10 8 cells / mL, 1×10 9 cells / mL concentration of Jiyemeng's yeast Y1 and sterile saline were sprayed on the surface of broccoli, and after 2 hours, 30 μL of 1×10 5 spores / mL of pathogen spore suspension. After drying naturally, put the broccoli into a sterilized lunch box, seal it with a sterilized and dried eight-layer gauze, store it in a constant ...

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Abstract

The invention belongs to the field of biological control of postharvest diseases, and relates to a method for controlling postharvest diseases of broccoli and storing and preserving the broccoli by using Meyerozyma guilliermondii. The Meyerozyma guilliermondii is identified as Meyerozyma guilliermondii Y1, and the preservation number is CCTCC NO: M 2019933. The method comprises the following steps: spraying a yeast suspension on the surface of disinfected broccoli to uniformly cover the surface of the broccoli; naturally airing the broccoli, placing the aired broccoli in a container, sealing the container with gauze, and then storing the sealed broccoli at the temperature of 20 DEG C to realize control of the postharvest diseases of the broccoli and storage and preservation of the broccoli. The disease index of the broccoli treated by the Meyerozyma guilliermondii is substantially reduced, yellowing of the broccoli is delayed, reduction of the contents of soluble sugar, vitamin C and chlorophyll and increase of the content of titratable acid are alleviated, the storage quality of the broccoli is not obviously affected, and reduction of the quality of the broccoli is alleviated to acertain extent; and on the other hand, the use of chemical bactericides is reduced, so the method is safe and environmentally-friendly, and has good economic and social benefits.

Description

technical field [0001] The invention belongs to the field of biological control of post-harvest diseases of vegetables, and in particular relates to a method for controlling post-harvest diseases of broccoli and storing and keeping fresh of broccoli. Background technique [0002] Broccoli, scientific name Brassica oleracea L.var.botrytis L., also known as green cauliflower, broccoli Italian kale, belongs to Brassicaceae Brassica cabbage variety, a biennial herb. Broccoli is rich in nutrition, rich in protein, carbohydrates, fat, minerals, vitamins and carotene, etc. Its nutritional content ranks first among similar vegetables, and it is known as the "vegetable crown". Broccoli also has the functions of anti-cancer, anti-oxidation, improving immunity, preventing and regulating hypertension and heart disease, and effectively controlling diabetes. It is a vegetable variety with extremely high market value and one of the main export vegetables in my country. [0003] Post-harve...

Claims

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Application Information

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IPC IPC(8): A23B7/155A01N63/32A01P3/00A01P1/00C12N1/16C12R1/645
CPCA23B7/155C12N1/16C12R2001/645C12N1/145
Inventor 张晓云姚钰琪张红印赵利娜闫雪莉
Owner JIANGSU UNIV
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