摘要
荸荠是一种果蔬两用、药食同源的水生植物。采挖贮运过程中,荸荠表皮易受到机械损伤,如微生物侵染创口会引起霉变腐烂。以广西荔浦荸荠为试验对象,对荸荠贮藏期引起腐败的霉菌进行分离、纯化和鉴定。结果表明,荸荠在4℃低温贮藏期间的优势腐败菌为Irpex lacteus(白囊耙齿菌)、Marasmius cladophyllus(担子菌属)、Colletotrichum gloeosporioides(胶孢炭疽菌)、Ceriporia lacerata(撕裂蜡孔菌),以上腐败菌研究为首次报道,其中I.lacteus(白囊耙齿菌)和C.lacerata(撕裂蜡孔菌)发病率为100%,致病性最强。对腐败菌抑制剂进行筛选发现,0.1%对羟基苯甲酸甲酯钠液能有效抑制从荸荠中分离出的4种优势腐败菌,抑菌率均在70%以上,为低温贮藏期荸荠保鲜提供了重要技术指导。
Water chestnut is an aquatic plant with dual use of fruits andvegetables,homologous medicine and food.The epidermis of fresh water chestnuts is susceptible to mechanical damage in the process of excavation,storage and transportation,which can cause microorganisms to infiltrate the wounds and cause mildew and rot.Taking Lipu water chestnut of Guangxi as the test object,the molds causing spoilage during the storage period of water chestnut were isolated,purified and identified.The results showed that the dominant spoilage molds of water chestnuts were Irpex lacteus,Marasmius cladophyllus,Colletotrichum gloeosporioides and Ceriporia lacerate during the storage period at 4℃.The above spoilage molds were reported for the first time.Among them,the incidence of I.lacteus and C.lacerata was 100%,and the pathogenicity was the strongest.It was found that 0.1%sodium methyl parahydroxybenzoate could effectively inhibit the four dominant spoilage molds isolated from water chestnuts,and the antibacterial rates were all over 70%,which provided important technical guidance for water chestnuts preservation during low temperature storage.
作者
许红丽
李飞
许春芳
严守雷
李洁
郑彬
XU Hongli;LI Fei;XU Chunfang;YAN Shoulei;LI Jie;ZHENG Bin(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;Aquatic Vegetable Preservation and Processing Technology Engineering Centre of Hubei Province;Engineering Research Center of Green development for Conventional Aquatic Biological Industry in The Yangtze River Economic Belt,Ministry of Education;Zhongjin Irradiation Wuhan Co.,Ltd.)
出处
《长江蔬菜》
2023年第22期32-38,共7页
Journal of Changjiang Vegetables
关键词
新鲜荸荠
低温贮藏期
腐败霉菌
抑菌剂
对羟基苯甲酸甲酯钠
Fresh water chestnut
Low temperature storage period
Spoilage mold
Antibacterial agent
Sodium methyl parahydroxybenzoate
