摘要
大蒜、洋葱、生姜等蔬菜含有杀菌素。采用悬滴法进行毒力测定结果表明:大蒜、洋葱、生姜的汁液对柑桔青、绿霉菌均有抑制和杀灭作用,其中大蒜的抑菌作用性能最强,洋葱次之,生姜则较差。用2．5%大蒜汁或10%洋葱汁均可抑制90%以上的青、绿霉菌孢子发芽,而12.5%生姜汁只能抑制35%~60%的孢子发芽。2．5%大蒜汁、10%洋葱汁和40%生姜汁对防治柑桔青霉病有较好的防治效果。
Spore sprouting inhibition tests and single fruit inoculations were conducted to determine the antifungal effects of the natural plant ablasting from garlic . onion and ginger. It was proven that the extracts of garlic , onion and ginger have antifungal effects on Penicillium italicum wekmer and P. digitatum sacc which often infect citrus fruits and cause seriouspostharvest losses. Among these materials, thd garlic extract had most potent effect while the ginger extract demonstrated to be least potent. 2. 5% of garlic or 10. 0% of onion extracts could inhibit more than 90% of the sprouting of the mould spores ; and 12. 5% of the ginger extract could inhibit only 35%-60% of the mould spores. Extracts of 2. 5% garlic or 10% onion or 40% ginger had the same effect on preventing the infection and rotting of citrus fruits caused by Penicillium italicum wehmer and P. digitatum sacc.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第4期6-9,共4页
Food Science
关键词
大蒜
青霉素
柑桔
杀菌素
贮藏
Plant ablastins Garlic Penicillium italicum wehmer P.digitatum sacc Citrus fruit
