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Application of Wickerhamomyces anomalus in postharvest disease control, storage and fresh-keeping of tomatoes

A Wickham, storage and fresh-keeping technology, applied in the field of biological control of postharvest diseases of fruits and vegetables, can solve the problems of in-depth research, incomplete research, and further improvement of control effects, so as to avoid harm, reduce losses, and reduce natural rot rate effect

Pending Publication Date: 2021-08-20
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, biological control methods are still in a stage of development, and related research at home and abroad is also in the exploratory and initial stage. The relevant research is not comprehensive and in-depth. There are few reports on the use of yeast to control tomato postharvest diseases, and the control effect needs to be further improved.

Method used

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  • Application of Wickerhamomyces anomalus in postharvest disease control, storage and fresh-keeping of tomatoes
  • Application of Wickerhamomyces anomalus in postharvest disease control, storage and fresh-keeping of tomatoes
  • Application of Wickerhamomyces anomalus in postharvest disease control, storage and fresh-keeping of tomatoes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Inhibitory effect of Saccharomyces anomus against Botrytis cinerea.

[0026] (1) Preparation of yeast suspension

[0027] Inoculate the yeast preserved on the slant into a 250mL Erlenmeyer flask containing 50mL of sterilized NYDB medium, and incubate at a constant temperature of 28°C at 180 rpm for 13 hours, then take 1mL of the fermentation broth into a new sterilized 50mLNYDB In a 250mL Erlenmeyer flask with culture medium, centrifuge the fermentation broth at 7500 rpm for 10 minutes, collect the bacteria, and wash the bacteria twice with sterile water; count with a hemocytometer and adjust the concentration of the yeast suspension to 1× 10 8 cells / mL, ready for use.

[0028] (2) Preparation of Botrytis cinerea spore suspension

[0029] Scrape spores from Botrytis cinerea plates that had been cultured on PDA medium for 7 days at 28°C and suspend them in sterile water, count them with a hemocytometer and adjust the concentration to 1×10 5 spores / mL, ready for use. ...

Embodiment 2

[0036] Controlling effect of Wickham anomalis on rot diameter of tomato Botrytis cinerea.

[0037] The preparation of yeast suspension and Botrytis cinerea spore suspension was the same as in Example 1.

[0038] Tomato pretreatment is the same as above, after 4 days of cultivation, the fruit rot diameter is recorded, so as to evaluate the control effect of abnormal Wickham on the rot diameter of tomato Botrytis cinerea.

[0039] According to the above steps, the control effect of abnormal Wickham yeast on the rot diameter of tomato botrytis cinerea is as follows: figure 2 shown.

[0040] From figure 2 It can be seen that the rot diameter of the tomato fruit inoculated with the abnormal Wickham yeast is significantly smaller than that of the tomato fruit not inoculated with the yeast. When the tomato rot caused by botrytis cinerea in the control group reached 43 mm, the rot diameter of the tomato inoculated with abnormal Wickham yeast was only 20 mm, which was significantl...

Embodiment 3

[0042] Inhibitory effect of Saccharomyces anomus on PDA against Botrytis cinerea.

[0043] The preparation of yeast suspension and Botrytis cinerea spore suspension was the same as in Example 1.

[0044] Pour 40mL of sterilized PDA medium into a sterile petri dish. After solidification, punch a 10mm hole in the center of the petri dish with a sterile puncher, and inject 100μL of 1×10 into each hole. 8 Abnormal Wickham yeast suspension in cells / mL. After 2 hours, add 100 μL of Botrytis cinerea spore suspension (1×10 5 spores / mL) into each well. After waiting for 2 hours, wrap the plate with a fresh-keeping bag and place it in a constant temperature and humidity incubator (20°C, RH 95%) for cultivation. After 5 days, observe the growth of the mold and measure the diameter of the lesion. Each treatment contained 3 parallels, and the entire experiment was repeated twice.

[0045] Test according to the above steps, the inhibitory effect of abnormal Wickham yeast on PDA to Botry...

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Abstract

The invention belongs to the technical field of biological control, and relates to application of Wickerhamomyces anomalus in postharvest disease control, storage and fresh-keeping of tomatoes. A method comprises the following steps of: activating and culturing Wickerhamomyces anomalus, performing centrifuging to obtain thalli, diluting the thalli with sterile water to obtain a yeast suspension with the concentration of 1*10<8> cells / mL, punching the surfaces of the tomatoes, injecting the yeast suspension, and injecting an isopyknic botrytis cinerea spore suspension with the concentration of 1*10<5> spores / mL after 2 hours, so as to effectively control the gray mold, or directly and uniformly spraying the yeast suspension on the surfaces of the tomatoes, and performing natural air-drying. The purposes of preventing and treating the postharvest gray mold of the tomatoes, storing and fresh-keeping can be realized; according to the invention, postharvest gray mold and natural rot of the tomatoes can be effectively controlled, so that the loss caused by postharvest diseases of the tomatoes is reduced; meanwhile, operation is convenient, safe and environment-friendly; and remarkable economic benefits and social benefits are achieved.

Description

technical field [0001] The invention belongs to the field of biological prevention and control of postharvest diseases of fruits and vegetables, and specifically relates to the use of a strain of Wickham anomaly yeast for the prevention and control of postharvest tomato diseases and storage and preservation. Background technique [0002] Tomato (Lycopersicon esculentum Mill.) is also called tomato, which is a plant of the family Solanaceae and is now widely cultivated as edible fruits and vegetables all over the world. The tomato peel is smooth, the flesh is delicate and juicy, the flesh is orange or bright red, the flavor is sweet and sour and has a strong aroma. Tomatoes also have the effect of nourishing shade and cooling blood, and can supplement various nutrients such as carotene, vitamin C and vitamin E. After being cooked and eaten, the content of lycopene and other antioxidants will increase significantly, which can reduce the risk of heart disease, fight cancer, re...

Claims

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Application Information

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IPC IPC(8): A23B7/155C12N1/16C12R1/645
CPCA23B7/155C12N1/16A23V2002/00A23V2250/76
Inventor 张红印傅昱杨其亚蓝黄博恩
Owner JIANGSU UNIV
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