柑橘酸腐病拮抗菌的筛选及其对柑橘品质的影响
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摘要
[目的]筛选一株柑橘酸腐病拮抗菌,用于柑橘采后酸腐病的防治。[方法]筛选一株对柑橘酸腐病具有高效拮抗作用的生防菌,并研究其对柑橘可溶性固形物、可滴定酸、抗坏血酸及挥发性物质含量的影响。[结果]筛选出的拮抗菌株在平板上对白地霉(Geotrichum candidum Link)的抑菌率为82.58%。当柑橘酸腐病发病率为96.67%时,接种10~8 CFU/mL生防菌能有效降低柑橘酸腐病发病率至13.89%。经鉴定发现拮抗菌为解淀粉芽孢杆菌植物亚种(Bacillus amyloliqufaciens subsp.plantarum),其能延缓柑橘贮藏过程中抗坏血酸含量的下降,保持柑橘果实中可溶性固形物和可滴定酸的含量,延缓果实衰老,提高多种香味物质,特别是柠檬烯、月桂烯、沉香醇及奎醛等的含量,同时延缓正己醛和反式-2-己烯醛等挥发性物质的降解,从而有效延长柑橘的贮藏期,保证柑橘贮藏期内良好的果实风味、食品品质和营养价值。[结论]该研究可推动柑橘采后生物保鲜产业的发展。
[Objective]To screen out a strain of antagonistic bacillus of citrus sour rot for the prevention and control of citrus sour rot after harvest.[Method]A strain of biocontrol bacteria with highly antagonistic effect on citrus sour rot was screened out,and its effects on the contents of soluble solid,titratable acid,ascorbic acid and volatiles in citrus were studied.[Result]The inhibition rate of screened antagonistic bacillus on Geotrichum candidum Link was 82.58%.The morbidity of sour rot decreased from 96.67% to about 13.98% when the biocontrol bacillus' s innoculation amount was 10~8 CFU/mL.The antagonistic bacillus was identified as Bacillus amyloliqufaciens subsp.plantarum,which could prolong the decrease of ascorbic acid content,maintain the content of soluble solid and titratabe acid in the storage period,delaying the fruits' aging,increase the content of multiple flavor compounds,especially limonene,yrcene,linalool and kratos aldehyde,and reduce the degradation of some volatiles that could inhibit the propagation of pathogenic bacteria,such as hexanal,trans-2-hexenal,and so on.Furthermore,it could effectively prolong the storage period of citrus,and ensure good fruit flavor,food quality and nutritional value during the storage period of citrus.[Conclusion]The research could promote the development of citrus postharvest biological preservation industry.
[Objective]To screen out a strain of antagonistic bacillus of citrus sour rot for the prevention and control of citrus sour rot after harvest.[Method]A strain of biocontrol bacteria with highly antagonistic effect on citrus sour rot was screened out,and its effects on the contents of soluble solid,titratable acid,ascorbic acid and volatiles in citrus were studied.[Result]The inhibition rate of screened antagonistic bacillus on Geotrichum candidum Link was 82.58%.The morbidity of sour rot decreased from 96.67% to about 13.98% when the biocontrol bacillus' s innoculation amount was 10~8 CFU/mL.The antagonistic bacillus was identified as Bacillus amyloliqufaciens subsp.plantarum,which could prolong the decrease of ascorbic acid content,maintain the content of soluble solid and titratabe acid in the storage period,delaying the fruits' aging,increase the content of multiple flavor compounds,especially limonene,yrcene,linalool and kratos aldehyde,and reduce the degradation of some volatiles that could inhibit the propagation of pathogenic bacteria,such as hexanal,trans-2-hexenal,and so on.Furthermore,it could effectively prolong the storage period of citrus,and ensure good fruit flavor,food quality and nutritional value during the storage period of citrus.[Conclusion]The research could promote the development of citrus postharvest biological preservation industry.
引文
[1] HAO W N,ZHONG G H,HU M Y,et al.Control of citrus postharvest green and blue mold and sour rot by tea saponin combined with imazalil and prochloraz[J].Postharvest biology & technology,2010,56(1):39-43.
[2] HAO W N,LI H,HU M Y,et al.Integrated control of citrus green and blue mold and sour rot by Bacillus amyloliquefaciens in combination with tea saponin[J].Postharvest biology & technology,2011,59(3):316-323.
[3] NARAYANASAMY P.Biological management of diseases of crops[M].Netherlands:Springer,2013.
[4] TALIBI I,ASKARNE L,BOUBAKER H,et al.Antifungal activity of Moroccan medicinal plants against citrus sour rot agent Geotrichum candidum[J].Letters in applied microbiology,2012,55(2):155-161.
[5] FATEN A,ABD-EL-LATIF F M.Combination between citral and chitosan for controlling sour rot disease of lime fruits[J].Research journal of agriculture & biological sciences,2010,5(6):1039-1045.
[6] LIU X,FANG W,LIU L,et al.Biological control of postharvest sour rot of citrus by two antagonistic yeasts[J].Letters in applied microbiology,2010,51(1):30-35.
[7] SCHENA L,STRANO M C,SANZANI S M,et al.Postharvest diseases of citrus fruits[J].Protezione delle colture,2011(4):30-41.
[8] 国家技术监督局.水果、蔬菜制品可溶性固形物含量的测定折射仪法:GB/T 12295—1990 [S].北京:中国标准出版社,1990.
[9] DEWHIRST R A,CLARKSON G J J,ROTHWELL S D,et al.Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves[J].Food chemistry,2017,233:237-246.
[10] 钱敏,白卫东,于新,等.CO2对果蔬采后生理的作用[J].食品工业科技,2009(10):350-355.
[11] 石金瑞,刘潇然,刘翠华,等.‘瑞阳’及其亲本‘秦冠’和‘富士’苹果香气物质的比较[J].西北农业学报,2018,27(7):977-987.
[12] MAYUONI-KIRSHINBAUM L,DAUS A,PORAT R.Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit[J].International journal of food science & technology,2013,48(8):1569-1578.
[13] 张智毅.正己醛结合反-2-己烯醛熏蒸鲜切菠萝蜜保鲜技术研究[D].海口:海南大学,2014.
[14] YI L Z,DONG N P,LIU S,et al.Chemical features of Pericarpium Citri reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC-MS metabolomics analysis[J].Food chemistry,2015,186:192-199.
[15] 陈婷婷,周志钦.5个宽皮柑桔品种果肉特征香气物质的确定[J].中国南方果树,2018,47(3):23-29.
[16] 周慧敏,张顺亮,赵冰,等.吹扫/捕集-热脱附-气质联用比较分析长白山山黑猪和瘦肉型猪肉的挥发性风味物质[J].肉类研究,2017,31(3):45-50.
[2] HAO W N,LI H,HU M Y,et al.Integrated control of citrus green and blue mold and sour rot by Bacillus amyloliquefaciens in combination with tea saponin[J].Postharvest biology & technology,2011,59(3):316-323.
[3] NARAYANASAMY P.Biological management of diseases of crops[M].Netherlands:Springer,2013.
[4] TALIBI I,ASKARNE L,BOUBAKER H,et al.Antifungal activity of Moroccan medicinal plants against citrus sour rot agent Geotrichum candidum[J].Letters in applied microbiology,2012,55(2):155-161.
[5] FATEN A,ABD-EL-LATIF F M.Combination between citral and chitosan for controlling sour rot disease of lime fruits[J].Research journal of agriculture & biological sciences,2010,5(6):1039-1045.
[6] LIU X,FANG W,LIU L,et al.Biological control of postharvest sour rot of citrus by two antagonistic yeasts[J].Letters in applied microbiology,2010,51(1):30-35.
[7] SCHENA L,STRANO M C,SANZANI S M,et al.Postharvest diseases of citrus fruits[J].Protezione delle colture,2011(4):30-41.
[8] 国家技术监督局.水果、蔬菜制品可溶性固形物含量的测定折射仪法:GB/T 12295—1990 [S].北京:中国标准出版社,1990.
[9] DEWHIRST R A,CLARKSON G J J,ROTHWELL S D,et al.Novel insights into ascorbate retention and degradation during the washing and post-harvest storage of spinach and other salad leaves[J].Food chemistry,2017,233:237-246.
[10] 钱敏,白卫东,于新,等.CO2对果蔬采后生理的作用[J].食品工业科技,2009(10):350-355.
[11] 石金瑞,刘潇然,刘翠华,等.‘瑞阳’及其亲本‘秦冠’和‘富士’苹果香气物质的比较[J].西北农业学报,2018,27(7):977-987.
[12] MAYUONI-KIRSHINBAUM L,DAUS A,PORAT R.Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit[J].International journal of food science & technology,2013,48(8):1569-1578.
[13] 张智毅.正己醛结合反-2-己烯醛熏蒸鲜切菠萝蜜保鲜技术研究[D].海口:海南大学,2014.
[14] YI L Z,DONG N P,LIU S,et al.Chemical features of Pericarpium Citri reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC-MS metabolomics analysis[J].Food chemistry,2015,186:192-199.
[15] 陈婷婷,周志钦.5个宽皮柑桔品种果肉特征香气物质的确定[J].中国南方果树,2018,47(3):23-29.
[16] 周慧敏,张顺亮,赵冰,等.吹扫/捕集-热脱附-气质联用比较分析长白山山黑猪和瘦肉型猪肉的挥发性风味物质[J].肉类研究,2017,31(3):45-50.