摘要:
为研究2-苯乙醇(2-phenylethanol,2-PE)、纳他霉素、壳聚糖与壳寡糖对意大利青霉(Penicillium italicum)、指状青霉(Penicillium digitatum)、柑橘链格孢霉(Alternaria citri)和芽枝状枝孢霉(Cladosporium cladosporioides)4种主要柑橘致腐菌的抑菌活性,分别通过单一及复合生物保鲜剂的抑菌率与最低抑菌浓度测定,判断其抑菌效果。结果表明,2-PE与纳他霉素在较低的质量浓度下对4种致腐真菌的抑菌效果明显,在质量浓度分别为2.4、0.3 g/L时可完全抑制致腐菌的生长,而壳聚糖和壳寡糖的抑菌效果较弱,在质量浓度分別为7.5和12.0 g/L时亦不能完全抑制致腐菌的生长。由主效应与交互效应的方差分析得出,影响意大利青霉与芽枝状枝孢霉抑菌率的主要因子为2-苯乙醇和纳他霉素,且二者交互作用显著(0.005 < P < 0.05),2-苯乙醇与壳聚糖的交互作用不显著(P>0.05)。2-苯乙醇和纳他霉素复合使用抑菌显著(P<0.05)增效,与同一浓度的2-苯乙醇相比,复配后的抑菌效能提升60%以上。
Abstract:
To study the activities of bio-preservatives 2-phenylethanol(2-PE),natamycin,chitosan and oligochitosan against the four mainly citrus pathogens Penicillium italicum,Penicillium digitaum,Alternaria citri and Cladosporium cladosporioides,the antibacterial rate and minimum inhibition concentrations of sigle and composite biopreservatives were assayed in this research. The results showed that both of 2-PE and natamycin strongly inhibited the four pathogens in therelative low mass concentration,and could inhibite mycelium growth of citrus pathogens in the concentration of 2.4 g/L(2-PE)and 0.3 g/L(natamycin). The antibacterial effects of chitosan and oligochitosan were not significant,and mycelium growth could not be inhibited completely in relative high concentration of 7.5 g/L(chitosan)and 12.0 g/L(oligochitosan). The analysis of variance of main effect and interaction effect showed that the main factors affecting the inhibition rate of Penicillium italicum and Cladosporium cladosporioides were 2-PE and natamycin,and the interaction between 2-PE and natamycin was significant(0.005 < P < 0.05). The interaction between 2-PE and chitosan was not significant(P>0.05). Combined usage of 2-PE and natamycin could enhance their inhibition activities significantly(P<0.05). Compared with the same concentration of 2-PE,the antibacterial effect would increased by more than 60% when 2-PE and natamycin were combined.
百度学术
下载:
