Inhibitory activity of sulfur dioxide preservative on Botrytis cinerea of Muscat Hamburg table grapes
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摘要: 以玫瑰香葡萄果实为材料,分析了SO2对果实表面微生物活性的影响,并对SO2的抑菌作用进行了体外实验,以寻求葡萄果实采后保鲜的低浓度SO2处理方式。研究发现:SO2可降低葡萄果实表面微生物总量,抑制灰霉菌;SO2类保鲜剂焦亚硫酸钠能抑制灰霉菌的孢子萌发和菌丝生长,抑菌作用随焦亚硫酸钠浓度升高和作用时间延长而增强,低温能增强抑菌作用;浓度为300和600 mg/L的焦亚硫酸钠,在pH3.00时抑菌强度均高于pH4.00;用300 mg/L 焦亚硫酸钠孵育灰霉菌孢子1 h后,4 ℃培养45 d无可见菌丝。结果表明,一定剂量的SO2类保鲜剂有效抑制了葡萄果实主要致病菌灰霉菌的发生,采用较低pH、低浓度焦亚硫酸钠处理葡萄果实可对采后贮藏保鲜发挥作用。Abstract: To find the proper low density of SO2, which could preserve the table grapes effectively, influences of SO2 on pathogenic bacteria on Muscat Hamburg grape berries was analyzed. Vitro experimental system was carried out in this study as well. The results showed that the total microbial population on the surface of Muscat Hamburg grape berries decreased significantly in SO2-fumigated environment, while the main pathogenic bacteria, Botrytis cinerea, was completely inhibited. Sodium metabisulfite could effectively inhibit spore germination, development and growth of Botrytis cinerea. The inhibitory activity increased as the concentrations increased and the duration prolonged. Low temperature could enhance the inhibitory effects of sodium metabisulfite on the germination of spore and the mycelial growth of Botrytis cinerea. Sodium metabisulfite showed strong bacteriostatic effect at 300 and 600 mg/L under pH ≤ 4.00. Besides, the bacteriostatic effect under pH=3.00 was higher than that under pH=4.00. No visible mycelium could be observed after Botrytis cinerea spores were incubated with 300 mg/L sodium metabisulfite for 1 h followed by 45 d microbial culture at 4℃. The results indicated that the application of a certain density of SO2 preservatives has beneficial antimicrobial effects on Botrytis cinerea. Low density of sodium metabisulfite together with low pH treatment could make preferable effect on the storage of table grapes.
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Keywords:
- Muscat Hamburg table grapes /
- sulfur dioxide /
- Botrytis cinerea /
- inhibitory activity
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