天然植物粗提物对蓝莓贮运病菌的抑制效果

摘要

To screen out the natural preservative with good fresh-keeping effect on blueberry fruit during storage and transportation.In this study,21 kinds of plant crude extracts were used to investigate the antimicrobial activities of 3 pathogenic fungi isolated from blueberry during storage and 2 common foodborne pathogenic bacteria in the logistics by Oxford cup method and the minimal inhibitory concertration (MIC) and minimal bactericidal concentration (MBC) of these plant extracts were determined.Besides,the effect of concentration of extracts on the inhibition rate of pathogens was studied and the bacteriostatic activity of the compound extracts were tested.The results showed that clove has the strongest inhibitory ability,and the average inhibitory circle diameters of Botrytis cinerea,Alternaria alternata and Penicillium sp.were 47.58,39.68,40.54 mm,respectively,and the MICs of clove against these 3 fungi were 15.63,31.25,31.25 mg/mL,the MBCs were 31.25,62.5,62.5 mg/mL The antibacterial effect of Schisandra chinensis against Staphylococcus aureus and Escherichia coli was obviously higher than the other extracts,the average inhibitory circle diameter on the 2 kinds of bacteria was 42.08,28.49 mm,the MICs were 31.25,62.5 mg/mL,the MBCs were 62.5,125 mg/mLTwo extracts of clove and Schisandra chinensis,which were the strongest inhibitory effect on Blueberry pathogenic fungi and bacteria,respectively,were screened out and the Change of these two kinds of extract concentration gradient inhibition effect on different pathogens are different,the larger effect of high concentration,besides,clove and schisandra compound ratio greater than 5∶5 can be used as a better blueberry preservative application reference.%为了筛选出对蓝莓鲜果贮运有较好应用保鲜效果的天然保鲜剂,采用牛津杯法开展21种植物粗提物对蓝莓贮藏中分离的3种病原真菌和物流中常见2种食源性致病细菌的抑菌活性的研究,并确定其最低抑菌浓度(MIC)和最低杀菌浓度(MBC),研究提取液浓度变化对病原菌抑制率的影响和进行提取液复配抑菌实验.结果表明:丁香提取物对真菌的抑制能力表现最强,对灰霉、链格孢霉和青霉的平均抑菌圈直径分别为47.58、39.68和40.54 mm,对这3种真菌的MIC分别为15.63、31.25、31.25 mg/mL,MBC分别为31.25、62.5和62.5 mg/mL;五味子提取物对金黄色葡萄球菌和大肠杆菌的抑菌效果最强,对这2种细菌的平均抑菌圈直径分别为42.08、28.49 mm,MIC分别为31.25、62.5 mg/mL,MBC分别为62.5、125 mg/mL.丁香和五味子提取液浓度梯度的变化对不同病原菌抑制率的影响存在差异,高浓度变化影响较大,丁香和五味子复配液比例大于5∶5可作为较佳的蓝莓贮运保鲜复配应用参考.