摘要
目的:对草莓果上的腐败霉菌进行分离鉴定,并探索其防腐方法,为草莓的保鲜、贮藏及深加工过程中有目的地控制霉菌提供合理有效的依据。方法:采用传统平板法分离草莓果上的霉菌,通过形态学观察结合DNA序列分析方法对所分离的菌株进行鉴定。结果:引起草莓果腐败的霉菌主要是普通青霉(Penicillium commune)、产黄青霉(Penicillium chrysogenum)、奥尔森青霉(Penicillium olsonii)、小刺青霉(Penicillium spinulosum)、土曲霉(Aspergillus terreus)、烟曲霉(Aspergillus fumigatus)、深绿木霉(Trichoderma atroviride)、尖小丛壳菌(Glomerella acutata)及拟盘多毛孢(Pestalotiopsis sp.)。同时,采用紫外杀菌、山梨酸溶液、植酸溶液处理结合低温冷藏技术对草莓果上的微生物进行抑制,结果表明使用0.05%山梨酸溶液浸泡后放置于4℃低温冷藏抑菌效果最好。结论:引起草莓果腐败变质的霉菌主要包括5个属9个种,其中青霉属是引起草莓果腐败变质的优势菌群。通过比较几种保鲜方法,表明0.05%的山梨酸溶液处理是一种较为理想的草莓果贮藏保鲜方法。
Objective: The molds from spoilage strawberries were isolated and identified, and the methods for preventing rot were explored to provide a reasonable and effective basis for controlling the molds purposively during the processes of keeping fresh, storage and deep processing for strawberries. Methods: The molds isolated from strawberry fruits were identified by morphological characteristics and DNA sequence analysis. Results: The molds causing strawberry rot included Penicillium commune, Penicillium chrysogenum, Penicillium olsonii, Penicillium spinulosum, Aspergillus terreus, Aspergillus fumigates, Trichoderma atroviride, Glomerella acutata and Pestalotiopsis sp.. Furthermore, the molds from strawberry fruits were inhibited respectively using ultraviolet, sorbic acid,phytic acid sterilization combining cold storage. It was showed that cold storage after 0.05% sorbic acid was the best preservative method for strawberry fruits. Conclusion: The molds causing strawberry rot were classified 5 genera and 9 species, among which Penicillium was the dominant genus causing strawberry rot. The present results showed that 0.05% sorbic acid solution was an ideal method for fresh keeping and storage of strawberries.
引文
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