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Citrus preservative

A preservative and citrus technology, which is applied in the direction of fruit and vegetable preservation, food preservation, food ingredients as antioxidants, etc., and can solve problems such as urgency, antistaling agent resistance, consumption, etc.

Inactive Publication Date: 2021-10-01
CHINA THREE GORGES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because food wax is expensive and cannot be cleaned with water, it will penetrate into the inner pulp through the skin of citrus, affecting the quality of citrus and endangering human health
However, traditional methods such as air conditioning and water spraying have limited ability to prolong the storage of citrus, and not only affect the quality of the fruit, but also consume too many resources, so these methods are being phased out by the market
[0003] Although chemical fungicides such as Bacoud and Prochloraz have a certain effect on the preservation of citrus, these pesticides seriously affect human health and pollute the environment. Long-term use of chemical preservatives will also cause pathogenic bacteria to develop resistance to preservatives, so It is extremely urgent to develop a green and healthy biological preservative

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0049] Main culture medium and separation equipment in the test process of the present invention:

[0050] PDA liquid (solid) medium: potato 200g / L, glucose 20g / L, (agar 20g / L), pH natural, autoclaved at 121°C for 20 minutes before use.

[0051] experiment procedure:

[0052] ① Strain activation:

[0053] Activate the preserved SG-4 original strain on a PDA plate, and culture it at 28°C for 3-5 days. The colonies on the plate have a suitable size, a single phenotype, short white filamentous hyphae, and produce a large number of gray-green spores.

[0054] ② Fermentation culture:

[0055] The activated hyphae were picked and inoculated in 200ml (500ml Erlenmeyer flask) PDA liquid medium, and cultured at 28°C and 120r / min for 7 days.

[0056] ③Separation of main active substances:

[0057] After the fermentation is completed, carry out vacuum filtration, discard the mycelia, collect the fermentation broth, add an equal volume of absolute ethanol for precipitation, remove the...

Embodiment 2

[0062] A kind of using method of citrus preservative, the steps are as follows:

[0063] (1) According to the percentage of content, three gamma peptide, Tween-80, chitosan, and vitamin C were mixed to form a suspoemulsion, and the suspoemulsion was mixed with water at a mass ratio of 4:1 to prepare a citrus preservative.

[0064] (2) Penicillium digitatum is inoculated in potato culture medium, after growing two days at 28 degrees Celsius, relative humidity 80. bacteria results. Three replicates were set up for each dish, and the data are presented as mean ± standard deviation.

[0065] (3) calculate its surface area with the CAD software of ripe citrus, then inoculate 10 on its equatorial surface 6 The spore suspension of Penicillium digitatum was cultivated for 2 days at 28 degrees Celsius and 80% relative humidity. Soak directly in the citrus preservative for 30-60s and then take it out to dry. Place it for 5 days at 28 degrees Celsius and 80% relative humidity,...

Embodiment 3

[0076] The picking time of the local Zigui in Yichang, Hubei was the same (October 29, 2020), and the citrus oranges were basically the same maturity, and the size was controlled at 7-10cm as the test subjects. Group A: inoculated with Penicillium digitatum ( Penicillium digitatum) 7 days after rottenness of citrus; Group B: rot of citrus after smearing Bacoud and inoculating Penicillium digitatum (Penicillium digitatum) 7 days (according to 1000 times dilution); Mildew (Penicillium digitatum) rotten degree of citrus after 7 days (according to 1000 times dilution, according to the above formula 2-13 embodiment); D group: blank control.

[0077] The inoculation method is: under sterile conditions, take a disposable needle to draw 300 μL, the concentration is 10 6 Penicillium digitatum solution of cfu / mL was injected into the citrus about 3cm deep.

[0078] The method of application is as follows: pour the prepared preservative into the container (the citrus preservatives prepa...

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Abstract

The invention discloses a novel citrus preservative. The novel citrus preservative is mainly prepared from four substances, namely pentapeptide-sanxiapeptin, a surfactant Tween-80, chitosan and vitamin C. The sanxiapeptin is derived from Penicillium oxalicum SG-4 fermentation liquor, and is separated out through the steps of absolute ethyl alcohol extraction, rotary evaporation and concentration, freeze-drying, high-performance liquid chromatography enrichment and the like. The citrus preservative disclosed by the invention has a strong inhibition effect on the main rot-causing fungus penicillium digitatum after citrus harvesting, the effect of the citrus preservative is superior to the effect of pesticides such as Bellkute, prochloraz-manganese chloride complex and the like which are commonly used in the market, and meanwhile, the citrus preservative has safe, efficient and stable effects.

Description

technical field [0001] The present invention relates to the isolation and identification of an antimicrobial peptide with inhibitory effect on Penicillium digitatum (P.digitatum), and its synergistic effect with surfactant Tween-80, chitosan and vitamin C, which can be mainly applied to Inhibition of citrus postharvest rot-causing fungus Penicillium digitatum and postharvest preservation of citrus. Background technique [0002] Citrus is one of the pillar industries of the rural economy in southern my country, but due to its short storage period, a large number of citrus are corrupted by postharvest fungi such as P.digitatum every year, causing huge economic losses . Fruit growers mainly rely on methods such as water spraying, low-temperature storage, and controlled atmosphere to suppress physiological disorders during citrus storage, and use waxing methods to prevent the loss of citrus water and block the contact between citrus and spoilage bacteria. Because food wax is ex...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154C07K5/103C12P21/02C12R1/80
CPCA23B7/154C07K5/101C12P21/02A23V2002/00A23V2200/10A23V2200/02A23V2250/55A23V2250/511A23V2250/708
Inventor 薛艳红刘静权雯婧刘超李奥刘士平罗卉刘呈雄
Owner CHINA THREE GORGES UNIV
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