摘要
纸层析、凝胶层析显示Bacillus subtilis菌株可产生3个有效抑菌成分,2组分为含量较少的大分子物质,另一组分系含量较大的小分子物质,它们对血橙果实2种腐烂菌的抑菌作用有差异。Alternaria spp.对3组分物质均敏感,Penicillium spp.对组分Ⅱ和Ⅲ敏感,表明这种广谱性抗生菌的抗生作用仍具一定的选择性。生物保鲜试验表明:B.subtilis生物制剂浓度越高,防腐效果越好,血橙失水率越低,将制剂稀释到20～100倍,相对防效将从15.2%降至7.4%,一般以1～10倍效果相对较好。B.subtilis热处理后,相对防效下降33.6%,而阿斯匹林与B.subtilis生物制剂联合使用可提高防效28.8%。生物制剂处理时间对血橙防腐作用亦有影响,在8h内,随着处理时间增长,防效增加,一般以4～8h效果最佳。将生物制剂与包膜技术相结合,则进一步提高防效,减少失重率,增加可食性,可与化学保鲜剂2,4-D、施保克、国光保鲜剂防效相当。
In order to explore bioantisepsis-preservation agents of fruits, inhibition effect of Bacillus subtilis to rot pathogen of blood orange and bioantisepsis-preservation of B. subtilis preparation were investigated. Three effective bacteriostatic compositions were found in B. subtilis through the paper chromatography and the gel filtration chromatography. Two of them were big molecular weight substance with small quantity, while the orther was small molecular weight with a great amount. They had different bacteriostasis to the fungus of blood orange fruit. Alternaria spp. was sensitive to all the three components, while Penicillium spp. was sensitive to component Ⅱ and Ⅲ, which suggested that the antibiotic effect of the broad-spectrum antagonistic microorganism had some selectivity. Biopreservation experimentation showed that the higher concentration of B. subtilis powder had better antiseptic effect, and protected fruits from dehydration. When the powder was diluted 20 - 100 times, the relative control effect decreased from 15.2% to 7.4%. Generally, the effect was better with 1 -10 times dilution. Heating treatment could decrease the antiseptic effect of the components by 33.6% , however, the effect would increase 28.2% when aspirin was mixed with B. subtilis agents. Treatment time with the bio-agents also had influence on the antiseptic effect. Within eight hours, the longer treatment time the better control effect. Generally treatment for 4 - 8 hours was the best. If biopowder combined preservation technique the control effect would enhance further. Rate of fruit weight loss would decrease and the edibility would increase, and the control effect would be comparable to 2,4-D, sportak and guoguang.
出处
《林业科学》
EI
CAS
CSCD
北大核心
2010年第1期68-72,共5页
Scientia Silvae Sinicae
基金
四川省林业厅重点项目
长江上游林业生态工程省级重点实验室资助项目
关键词
血橙
生物防治
枯草芽孢杆菌
植物病害
保鲜
blood orange
biocontrol
Bacillus subtilis
plant disease
preservation
