摘要
本文从板栗果实致病菌的分离纯化、腐败症状、致病菌形态学特征、致病性的鉴定等4个方面分析了板栗致病菌的鉴定方法,并从气调保鲜、低温冷藏、辐射保鲜保藏等多方面分析了板栗腐败的防控机制。
This paper analyzes the identification methods of chestnut pathogenic bacteria from four aspects,including isolation and purification of chestnut fruit pathogenic bacteria,spoilage symptoms,morphological characteristics of pathogenic bacteria,and identification of pathogenicity.And analyzed the prevention and control mechanism of chestnut spoilage from various aspects such as air conditioning preservation,low temperature refrigeration,and radiation preservation and storage.
作者
曹蒙
靳羽慧
魏妍姝
刘书静
杨如意
李建芳
CAO Meng;JIN Yuhui;WEI Yanshu;LIU Shujing;YANG Ruyi;LI Jianfang(Food College,Xinyang Agriculture and Forestry College,Xinyang 464000,China)
出处
《食品安全导刊》
2023年第9期177-179,共3页
China Food Safety Magazine
基金
“2022年河南省高校大学生创新创业训练计划项目”(202211326009)。
关键词
板栗
致病菌鉴定
防控机制
chestnut
identification of pathogenic bacteria
prevention and control mechanism
