丁香提取液對水果防腐保鮮效果研究

1、丁香提取液對水果防腐保鮮效果研究摘 要水果采后病害會導致巨大的經濟損失，當前防治主要采用化學殺菌劑。但長期大量使用化學殺菌劑會使水果致病菌產生抗藥性，同時會對人體健康及環(huán)境造成危害，因此迫切需要尋找一種有效而對人類無害的防治方法。以天然植物提取物用于果蔬采后防腐保鮮己顯示出巨大的應用前景，并成為一個新的研究熱點。天然防腐保鮮劑取代化學殺菌劑進行果蔬采后病害的防治，對減少食品中農藥的殘留、保護環(huán)境、保證食品安全等具有重要意義。本試驗用乙醇從7種植物材料中提取得到粗提物，采用生長速率法進行篩選，結果顯示丁香提取液對柑桔青霉菌、蘋果褐腐菌和葡萄灰霉菌有很好的抑制作用。再以丁香作為試驗的主要材料，測定

2、了丁香提取液對上述三種常見果實致腐真菌的最小抑制濃度。結果表明，丁香提取液對柑桔青霉菌的MIC為6.25mg/mL，對葡萄灰霉菌的MIC為25.00 mg/mL，對蘋果褐腐菌的MIC 為6.25 mg/mL；確定了丁香的最佳提取溶劑為乙醇，乙醇的最適濃度為80，采用浸泡法的最佳提取時間48h；丁香提取液在80以下的穩(wěn)定性很好，溫度超過80時其抑菌活性受到影響；在pH310范圍內，丁香提取液的抑菌活性穩(wěn)定。利用丁香提取液對紅地球葡萄進行保鮮試驗的結果表明，丁香提取液具有保持果粒硬度、降低穗軸呼吸強度、延緩葡萄含糖量和可滴定酸的下降趨勢、降低腐爛率和落粒率；丁香提取液處理可以提高葡萄抗病相關酶PP

3、O、POD和PAL活性，增強葡萄的抗病性；丁香提取液處理葡萄可以降低葡萄MDA的含量，從而延緩葡萄的衰老進程。采用丁香提取液與殼聚糖復配進行葡萄保鮮試驗的結果表明，丁香提取液與殼聚糖復配能降低葡萄穗軸的褐變指數，能有效降低紅地球葡萄的呼吸強度、保持果粒的硬度，抑制營養(yǎng)成分的消耗；采用1丁香提取液+1殼聚糖和2丁香提取液+1殼聚糖的配方均能取得較好的防腐保鮮效果，前者為最佳配方。 關鍵詞：丁香；提取；防腐保鮮；殼聚糖；生理生化 STUDY OF PRESERVATIVE AND FRESH-KEEPING EFFECT OF CLOVE EXTRACT ON FRIUT ABSTRACTPost

4、harvest diseases of fruits cause major losses, these diseases are primarily controlled by application of synthetic fungicides. Alternative methods are needed because of concerns about environmental contamination and human health risks associated with fungicide residues and because the widespread use

5、 of these chemicals in commercial packinghouses has led to the proliferation of resistant strains of the pathogens. Plant extracts have shown great potential as an alternative to synthetic fungicides for the control of postharvest decay of fruits and vegetables.Seven botanic materials were extracted

6、 with ethanol and the rough extracts were tested for their inhibitory activity against fruit rot-causing fungi. The result shows clove extract has good inhibitory effect against M.frucigena, and P.digitatum Sacc. The Minimal inhibitory concentrations(MIC) of clove extract was tested on the 3 fungi a

7、bove. The result shows the MIC on P.digitatum Sacc was 6.25mg/mL, the MIC on B was 25 mg/mL, and the MIC on M.frucigena was 6.25 mg/mL. The experiment of the extracting method for clove shows 80%ethanol is suitable solvent and 48h extracting time is good. The inhibitory activity was steady below 80

8、and reduced in 100. The in inhibitory activity can retain in pH310.The preservative and fresh-keeping experiment results of clove extract on red-global grape shows that this extract have really significant fresh-keeping effects. Compared to the control testing, this preservative liquid can reduce re

9、spiratory intensity and retain the firmness of the grapes. The result shows it can reduce the loss of SSC, TA, the rot rate, ratio of berry drop and the MDA content. The result also shows this preservative liquid can enhance the activity of PPO, POD and PAL.The matching liquor was made of clove extr

10、act and chitosan, using this liquid as preservative on grape. The result shows this matching liquid can reduce the brown index of grape spike and can lower the respiratory intensity of the grapes. The result also shows this matching liquid can remain the firmness of grapes and it can control the consumption of the nutrient of grapes. The result shows that 1% clove extracting liquor+1%chitosan and 2%clove extracting liquor+1%chitosan have good effect in preservative and fresh-keeping in grape storage. The best matching preservative liquid on r