CN113412858A - Method for preserving blood orange by using bacillus amyloliquefaciens M73 fermentation product - Google Patents
Method for preserving blood orange by using bacillus amyloliquefaciens M73 fermentation product Download PDFInfo
- Publication number
- CN113412858A CN113412858A CN202110464727.5A CN202110464727A CN113412858A CN 113412858 A CN113412858 A CN 113412858A CN 202110464727 A CN202110464727 A CN 202110464727A CN 113412858 A CN113412858 A CN 113412858A
- Authority
- CN
- China
- Prior art keywords
- bacillus amyloliquefaciens
- blood orange
- fermentation product
- fruits
- blood
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000005976 Citrus sinensis Nutrition 0.000 title claims abstract description 50
- 240000002319 Citrus sinensis Species 0.000 title claims abstract description 50
- 241000193744 Bacillus amyloliquefaciens Species 0.000 title claims abstract description 29
- 238000000855 fermentation Methods 0.000 title claims abstract description 26
- 230000004151 fermentation Effects 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 37
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 17
- 201000010099 disease Diseases 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- -1 polyethylene Polymers 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 108010028921 Lipopeptides Proteins 0.000 claims description 2
- 239000000022 bacteriostatic agent Substances 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 239000003761 preservation solution Substances 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 14
- 235000010208 anthocyanin Nutrition 0.000 abstract description 12
- 229930002877 anthocyanin Natural products 0.000 abstract description 12
- 239000004410 anthocyanin Substances 0.000 abstract description 12
- 150000004636 anthocyanins Chemical class 0.000 abstract description 12
- 239000002253 acid Substances 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 239000007787 solid Substances 0.000 abstract description 8
- 238000004321 preservation Methods 0.000 abstract description 7
- 238000005057 refrigeration Methods 0.000 abstract description 6
- 238000009825 accumulation Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 238000003306 harvesting Methods 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 240000001008 Dimocarpus longan Species 0.000 description 4
- 235000000235 Euphoria longan Nutrition 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
- 241000207199 Citrus Species 0.000 description 3
- 241000228143 Penicillium Species 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000123650 Botrytis cinerea Species 0.000 description 2
- 244000168141 Geotrichum candidum Species 0.000 description 2
- 235000017388 Geotrichum candidum Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 244000183278 Nephelium litchi Species 0.000 description 2
- 241001250060 Sphacelotheca Species 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000223600 Alternaria Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241001529387 Colletotrichum gloeosporioides Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010027146 Melanoderma Diseases 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241001507673 Penicillium digitatum Species 0.000 description 1
- 241000122123 Penicillium italicum Species 0.000 description 1
- 241000233629 Phytophthora parasitica Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 230000000443 biocontrol Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 229910000366 copper(II) sulfate Inorganic materials 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 244000053095 fungal pathogen Species 0.000 description 1
- 244000000004 fungal plant pathogen Species 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000010152 pollination Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- QXJKBPAVAHBARF-BETUJISGSA-N procymidone Chemical compound O=C([C@]1(C)C[C@@]1(C1=O)C)N1C1=CC(Cl)=CC(Cl)=C1 QXJKBPAVAHBARF-BETUJISGSA-N 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes ; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a method for preserving blood orange by using a fermentation product of bacillus amyloliquefaciens M73, belonging to the field of fruit and vegetable preservation. The fresh-keeping effect of the blood orange under the refrigeration condition (4 ℃) is examined by measuring the fruit quality and post-harvest physiological and biochemical indexes by taking the blood orange as a test material, coating the fruit peel with a fermentation product of bacillus amyloliquefaciens M73 and taking no treatment as a control. The result shows that the fermentation product of bacillus amyloliquefaciens M73 can reduce the rotting rate of the blood oranges, slow down the loss of soluble solid matters, titratable acid and VC content of the blood oranges in the storage period, promote the accumulation of anthocyanin, effectively improve the storage quality of the blood oranges, and is a novel method which is efficient and low in cost and has practical application prospect.
Description
Technical Field
The invention relates to the field of fruit and vegetable preservation, and in particular relates to a method for preserving blood orange by using a bacillus amyloliquefaciens M73 fermentation product.
Background
The blood orange is rich in polyphenol, flavonoid, ascorbic acid and other antioxidant active substances, has rich nutritional value and is popular with consumers. The blood orange is a typical variety colored by anthocyanin, and the content of the anthocyanin determines the pulp color of the blood orange, so that the blood orange is an important evaluation index of the commercial value of the blood orange. Anthocyanins are a broad class of pigments found in plants and belong to the class of flavonoids. The anthocyanin not only endows plants with bright colors to facilitate pollination and seed propagation, resist plant insect damage and prevent ultraviolet irradiation damage of the plants, but also has a plurality of physiological health care functions for human beings, such as clearing free radicals in vivo, resisting tumors, resisting cancers, resisting inflammation, inhibiting lipid peroxidation and platelet aggregation, protecting livers, preventing diabetes, losing weight, protecting eyesight and the like. The blood orange coloring needs larger day and night temperature difference, the blood orange growing in tropical and subtropical climatic regions is generally not dark in color and uneven in color distribution, and the commercial value of the blood orange is seriously influenced. It is very important to adopt effective treatment measures to keep good quality of the picked fruits.
The citrus in China is mainly sold fresh and needs to be stored in a large amount in a busy season, and the picked citrus fruits are easy to rot and deteriorate in the storage process, so that huge economic loss is caused. The citrus postharvest diseases are divided into invasive diseases and non-invasive diseases, wherein the non-invasive diseases refer to plant diseases directly or indirectly caused by severe physical, chemical and other non-biological environmental factors, and are also called physiological diseases and comprise edema diseases, brown spot diseases, water blight diseases, oil spot diseases and the like. Infectious diseases are diseases caused by infection of microorganisms (mostly pathogenic fungi), mainly including greenish mold caused by penicillium italicum and penicillium digitatum; acid rot caused by geotrichum candidum, black stalk rot caused by geotrichum candidum, brown stalk rot caused by sphacelotheca citricola, black spot caused by sphacelotheca citricola, brown rot caused by phytophthora parasitica, black rot caused by alternaria citrina, anthracnose caused by colletotrichum gloeosporioides and the like. Among various diseases of citrus after harvest, the disease is particularly serious as green-green mildew, and the loss caused by the disease during storage is generally about 10 percent, and is more than 30 percent, so that great loss is brought to production and operators.
The commercial blood orange is usually refrigerated for preservation, but penicillium can still grow under the low-temperature condition, so that the method for preserving the blood orange under the low-temperature condition is extremely important to find. The bacillus amyloliquefaciens can be used as a biological preservation method for postharvest preservation of fruits, and researches show that the bacillus amyloliquefaciens can effectively delay the ripening and the deterioration of bananas; prolonging the shelf life of litchi and longan and enhancing the disease resistance of litchi and longan. The high-efficiency biocontrol bacillus amyloliquefaciens M73 is obtained through mutation breeding in the laboratory, the bacteriostatic effect on various plant pathogenic fungi (such as gibberella and botrytis cinerea) is stronger, and the strain can inhibit botrytis cinerea in the laboratory and basically reaches the level of chemical pesticide procymidone. Its main bacteriostatic substances have been identified as lipopeptides.
Previous researches find that the bacillus amyloliquefaciens M73 can prevent and control mildew of the penicillium longan. Therefore, the bacillus amyloliquefaciens M73 serving as a microbial preservative for the penicillium can be used for preserving blood oranges under refrigeration conditions.
Disclosure of Invention
The invention aims to provide a method for keeping blood orange fresh by using a bacillus amyloliquefaciens M73 fermentation product, which can reduce the rotting rate of the blood orange under the refrigeration condition, maintain the appearance quality of fruits and prolong the fresh-keeping period of the blood orange, is simple to operate, green, safe and low in cost.
The invention discloses a method for preserving blood orange by using a bacillus amyloliquefaciens M73 fermentation product, which is characterized by comprising the following steps of:
(a) selecting blood orange fruits which are harvested in sunny days, have consistent appearance coloring and uniform size, and have no plant diseases, insect pests and mechanical damage.
(b) Soaking the blood orange fruits in a fresh-keeping solution for 5 s, taking out, airing the fresh-keeping solution on the surfaces of the fruits, and storing the fruits after packaging; the fresh-keeping liquid is a fermentation product of bacillus amyloliquefaciens M73 fermented for 48 hours.
The packaging is to use polyethylene film bags with the thickness of 0.01-0.03 mm to package the aired fruits (mainly to prevent water loss).
The storage is refrigeration storage (4 ℃).
According to the method, the blood orange is preserved under the refrigeration condition, the preserved blood orange is not easy to rot in the storage process, the rotting rate of the preserved blood orange can be reduced, the loss of VC, titratable acid and soluble solid matters in the storage process is reduced, the accumulation of anthocyanin of the blood orange is promoted, and the preservation period of the blood orange is prolonged. Therefore, the invention can greatly improve the economic value of blood orange. The method can also be used for keeping longan fresh.
Drawings
FIG. 1 is a graph showing the effect of fermentation product of Bacillus amyloliquefaciens M73 of example 1 on the decay rate of blood orange fruits;
FIG. 2 is a graph showing the effect of fermentation product of Bacillus amyloliquefaciens M73 of example 1 on VC content in blood orange fruits;
FIG. 3 is a graph showing the effect of fermentation product of Bacillus amyloliquefaciens M73 of example 1 on soluble solids content of blood orange fruits;
FIG. 4 is a graph showing the effect of fermentation product of Bacillus amyloliquefaciens M73 of example 1 on titratable acid content of a blood orange fruit;
FIG. 5 is a graph showing the effect of fermentation product of Bacillus amyloliquefaciens M73 of example 1 on the total anthocyanin content of blood orange juice.
Detailed Description
The following examples are further illustrative of the present invention and are not intended to be limiting thereof.
Example 1:
1. material
Blood orange (Citrus sinensis L. Osbeck) was collected from the capital county of Sichuan province, and the breed is "No. 2".
The fresh-keeping liquid is a fermentation product of bacillus amyloliquefaciens M73, and the preparation method comprises the following steps:
the method comprises the following steps: inoculating the cultured seed solution into a fermentation culture medium according to the proportion of 1 percent of the volume ratio, shaking the culture medium at 200 r/min, and culturing for 48 hours at 30 ℃.
Step two: and (4) centrifuging the fermentation liquor obtained in the first step for 5 min at 5000 r/min.
Wherein: in the first step, the seed solution is obtained by the following method: firstly, streaking and transferring a bacillus amyloliquefaciens strain M73 into a PDA (personal digital assistant) plate, and placing the PDA plate in an incubator for constant temperature culture at 28-37 ℃ for 24-48 hours; inoculating the lawn of the obtained bacillus amyloliquefaciens strain M73 into a PDA liquid culture medium, and performing shaking culture at 28-37 ℃ for 24-48 hours to obtain a seed solution;
in the first step, the fermentation medium comprises the following components: 5 g of L-sodium glutamate, MgSO4.7H20.5 g of O, 20 g of glucose and FeSO40.15 mg, potassium chloride 0.5 g, K2HPO4 1.0 g，MnSO4•H2O 5.0 mg，CuSO4•5H200.16 mg, distilled water 1000 ml, pH 7.2, autoclaving at 115 ℃ for 15 min.
2. Treatment method
Collecting fresh blood oranges in sunny days, and selecting blood oranges with consistent appearance coloring, uniform size, no plant diseases and insect pests and no mechanical damage as experimental materials. Cleaning the surface of the fruit with clear water, taking out and airing, then respectively soaking the fruit in a fresh-keeping solution (a fermentation product of bacillus amyloliquefaciens M73) and a control solution (clear water) for 5 s, then taking out, airing, then respectively packaging the fruit in polyethylene film bags with the thickness of 0.015 mm, and storing the fruit in 4 bags at 4 ℃.
3. Rate of decay
Fruit rotting rate: the diseased fruits or rotten fruits with the diameter of more than or equal to 0.50 cm appearing on the surfaces of the fruits are marked as rotten fruits. After the fruits are stored, the number of rotten fruits is counted regularly according to the number of the alternate days, the rotten rate is the percentage of the number of the rotten fruits in the total number of the fruits, and the calculation formula is as follows: fruit rot rate (%) = number of rotten fruits/number of total stored fruits × 100%.
4. Soluble solid
Randomly extracting 4 fruits from each treatment, squeezing the fruits, filtering and weighing the fruit juice through gauze, and measuring the soluble solid matter, titratable acid, Vc content and total anthocyanin content.
Measured by Abbe refractometer.
5. Titratable acid, VC
And (3) measuring by using a radicle biological kit.
6. Total anthocyanins
Juicing blood orange, centrifuging at 10000 r/min for 10 min, collecting 2 mL supernatant, and adding into pH1.0
Diluting with potassium chloride/hydrochloric acid buffer solution and pH 4.5 sodium acetate/hydrochloric acid buffer solution, mixing well, and measuring absorbance at 510 nm. The calculation formula is as follows.
C(mg·L-1)=(ApH 1.0- ApH 4.5) × 484.82 × DF × 1000/24 825
Wherein 484.82 is the molecular weight of cyanidin-3-glucoside, 24825 is the molar absorptivity,
DF is the dilution.
7. Results and analysis of the experiments
The experimental results are shown in FIG. 1, FIG. 2, FIG. 3, FIG. 4 and FIG. 5, and FIG. 1 shows that the starch bud is removed
The fermentation product of the bacillus M73 has a remarkable effect on reducing the rotting rate of blood oranges under the refrigeration condition, the rotting rate of a treatment group is half of that of a control group at 90 days after storage, and the preservation period is prolonged by about 30%. As shown in fig. 2, fig. 3 and fig. 4, the fermentation product of bacillus amyloliquefaciens M73 can reduce the loss of soluble solid, titratable acid and VC contents of blood orange in the storage period, and the content of the soluble solid, titratable acid and VC is not significantly different from that of the soluble solid, titratable acid and VC in 30 days after storage, so that the fresh-keeping effect is good. As shown in figure 5, the fermentation product of the bacillus amyloliquefaciens M73 can promote the accumulation of blood orange anthocyanin in the storage period, the content of the anthocyanin is 2.49 times of that of a control group on the same day at the 30 d after storage, the content of the blood orange anthocyanin is increased in a short time, and the storage quality of the blood orange is effectively improved.
Claims (6)
1. A method for preserving blood orange by using a fermentation product of Bacillus amyloliquefaciens M73 is characterized by comprising the following steps:
selecting blood orange fruits which are harvested in sunny days, have consistent appearance coloring and uniform size, and have no plant diseases, insect pests and mechanical damage.
2. Soaking the blood orange fruits in a fresh-keeping solution for 5 s, taking out, airing the fresh-keeping solution on the surfaces of the fruits, and storing the fruits after packaging; the fresh-keeping liquid is a fermentation product of bacillus amyloliquefaciens M73 fermented for 48 hours.
3. The method of claim 1, wherein the soaking time is 5 seconds.
4. The method as claimed in claim 1, wherein the preservation solution is a fermentation product of Bacillus amyloliquefaciens M73 after 48 hours of fermentation.
5. The method of claim 1, 2 or 3, wherein the preservative solution comprises lipopeptide, a major bacteriostatic substance of Bacillus amyloliquefaciens M73.
6. The method as claimed in claim 1, wherein the packaging is carried out by bagging the air-dried fruits in a polyethylene film bag of 0.01-0.03 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110464727.5A CN113412858A (en) | 2021-04-28 | 2021-04-28 | Method for preserving blood orange by using bacillus amyloliquefaciens M73 fermentation product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110464727.5A CN113412858A (en) | 2021-04-28 | 2021-04-28 | Method for preserving blood orange by using bacillus amyloliquefaciens M73 fermentation product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113412858A true CN113412858A (en) | 2021-09-21 |
Family
ID=77711967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110464727.5A Pending CN113412858A (en) | 2021-04-28 | 2021-04-28 | Method for preserving blood orange by using bacillus amyloliquefaciens M73 fermentation product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113412858A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766516A (en) * | 2022-04-20 | 2022-07-22 | 四川大学 | Lipopeptide compound bacteriostatic agent suitable for trichoderma and penicillium on sclerotin cultural relics, and preparation method and application thereof |
| CN115094002A (en) * | 2022-06-28 | 2022-09-23 | 广东海洋大学 | Marine microorganism antagonistic to pathogenic bacteria penicillium digitatum of citrus green mold as well as screening method and application of marine microorganism |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140128256A1 (en) * | 2012-08-14 | 2014-05-08 | Marrone Bio Innovations, Inc | Bacillus sp. Strain with Antifungal, Antibacterial and Growth Promotion Activity |
| CN103999930A (en) * | 2014-06-04 | 2014-08-27 | 山西农业大学 | Bio-composite anti-mold preservative for citrus, and preparation method and using method thereof |
| CN104430834A (en) * | 2014-12-30 | 2015-03-25 | 华南师范大学 | Application of bacillus amyloliquefaciens strain B014 in postharvest preservation of fruits and vegetables |
| CN106939289A (en) * | 2017-02-23 | 2017-07-11 | 浙江大学 | A kind of biological and ecological methods to prevent plant disease, pests, and erosion Bacillus amyloliquefaciens strain and application thereof |
| CN107988108A (en) * | 2017-12-20 | 2018-05-04 | 西安交通大学 | A kind of antimycotic bacillus short of money and its antibacterial applications |
| CN108077411A (en) * | 2017-12-20 | 2018-05-29 | 山西省农业科学院农产品贮藏保鲜研究所 | The preparation method and its application method of bacillus amyloliquefaciens Y-3 bio-preservatives |
| CN108473484A (en) * | 2015-10-01 | 2018-08-31 | 赛诺米克斯公司 | It can be used as the compound of TRPM8 conditioning agents |
| CN108913618A (en) * | 2018-07-06 | 2018-11-30 | 江苏省农业科学院 | A kind of bacillus amyloliquefaciens JSPB14 and its application |
| CN109136152A (en) * | 2018-09-28 | 2019-01-04 | 四川大学 | One plant for inhibiting production gemma bacillus amyloliquefaciens and its application of plant pathogenic fungi |
| CN110699275A (en) * | 2019-09-03 | 2020-01-17 | 山西省农业科学院农产品贮藏保鲜研究所 | Bacterial strain for antagonizing botrytis cinerea pathogenic bacteria after fruit and vegetable picking and application thereof |
-
2021
- 2021-04-28 CN CN202110464727.5A patent/CN113412858A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140128256A1 (en) * | 2012-08-14 | 2014-05-08 | Marrone Bio Innovations, Inc | Bacillus sp. Strain with Antifungal, Antibacterial and Growth Promotion Activity |
| CN103999930A (en) * | 2014-06-04 | 2014-08-27 | 山西农业大学 | Bio-composite anti-mold preservative for citrus, and preparation method and using method thereof |
| CN104430834A (en) * | 2014-12-30 | 2015-03-25 | 华南师范大学 | Application of bacillus amyloliquefaciens strain B014 in postharvest preservation of fruits and vegetables |
| CN108473484A (en) * | 2015-10-01 | 2018-08-31 | 赛诺米克斯公司 | It can be used as the compound of TRPM8 conditioning agents |
| CN106939289A (en) * | 2017-02-23 | 2017-07-11 | 浙江大学 | A kind of biological and ecological methods to prevent plant disease, pests, and erosion Bacillus amyloliquefaciens strain and application thereof |
| CN107988108A (en) * | 2017-12-20 | 2018-05-04 | 西安交通大学 | A kind of antimycotic bacillus short of money and its antibacterial applications |
| CN108077411A (en) * | 2017-12-20 | 2018-05-29 | 山西省农业科学院农产品贮藏保鲜研究所 | The preparation method and its application method of bacillus amyloliquefaciens Y-3 bio-preservatives |
| CN108913618A (en) * | 2018-07-06 | 2018-11-30 | 江苏省农业科学院 | A kind of bacillus amyloliquefaciens JSPB14 and its application |
| CN109136152A (en) * | 2018-09-28 | 2019-01-04 | 四川大学 | One plant for inhibiting production gemma bacillus amyloliquefaciens and its application of plant pathogenic fungi |
| CN110699275A (en) * | 2019-09-03 | 2020-01-17 | 山西省农业科学院农产品贮藏保鲜研究所 | Bacterial strain for antagonizing botrytis cinerea pathogenic bacteria after fruit and vegetable picking and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 洪鹏 等: "解淀粉芽孢杆菌防治果蔬采后病害研究进展", 《中国农学通报》 * |
| 洪鹏 等: "解淀粉芽孢杆菌防治果蔬采后病害研究进展", 《中国农学通报》, vol. 29, no. 12, 25 April 2013 (2013-04-25), pages 168 - 173 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766516A (en) * | 2022-04-20 | 2022-07-22 | 四川大学 | Lipopeptide compound bacteriostatic agent suitable for trichoderma and penicillium on sclerotin cultural relics, and preparation method and application thereof |
| CN115094002A (en) * | 2022-06-28 | 2022-09-23 | 广东海洋大学 | Marine microorganism antagonistic to pathogenic bacteria penicillium digitatum of citrus green mold as well as screening method and application of marine microorganism |
| CN115094002B (en) * | 2022-06-28 | 2024-01-26 | 广东海洋大学 | Marine microorganism antagonizing pathogenic bacteria penicillium digitatum of citrus green mold, screening method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Aitboulahsen et al. | Gelatin‐based edible coating combined with Mentha pulegium essential oil as bioactive packaging for strawberries | |
| Clerici et al. | Nutritional bioactive compounds and technological aspects of minor fruits grown in Brazil | |
| Venkitasamy et al. | Grapes | |
| CN108094519B (en) | Grape antagonistic yeast composite biological preservative and preparation method and application thereof | |
| CN102823641A (en) | Application of seaweed oligosaccharide in fruit preservative preparation and method thereof | |
| CN104817369A (en) | Preparation method of biological organic fertilizer for improving fresh juice quality of Fuji apples | |
| CN107509805A (en) | A kind of natural Actinidia chinensis antistaling and antiseptic agent | |
| CN113412858A (en) | Method for preserving blood orange by using bacillus amyloliquefaciens M73 fermentation product | |
| Li et al. | Rambutãn—nephelium lappaceum | |
| Adetunji et al. | Effects of edible coatings from xanthum gum produced from Xanthomonas campestris pammel on the shelf life of Carica papaya linn fruits | |
| Long et al. | Commercial testing of Kloeckera apiculata, isolate 34-9, for biological control of postharvest diseases of citrus fruit | |
| JPH03504716A (en) | Biological control of gray mold in piriform fruits using Acremonium breve | |
| KR100465831B1 (en) | Novel natural antimicrobial agents based on plants for improvement in storage stability of fruits and vegetables and process of preparation thereof | |
| Faid et al. | Production of toxic metabolites by Penicillium italicum and P. digitatum isolated from citrus fruits | |
| Tian et al. | Loquat (Eriobotrya japonica L.) | |
| CN101142937A (en) | Application of Polysaccharides from Acacia yunnanensis in Storage and Fresh-keeping of Fruits and Vegetables | |
| CN110583767B (en) | Cryptococcus albicans preservative | |
| KR20180034752A (en) | A Method for Cultivating a Vegetable worms Having a Function of a Natural Preserved Agent and a Freshness Keeping Agent and an Extract of a Vegetable Worms Cordycepin from the Same and a Natural Complex Composition | |
| Saddozai et al. | Microbial count and shelf life of strawberry juice | |
| CN111134174A (en) | Method for controlling, storing and refreshing broccoli postharvest diseases by using Mongolian seasonal yeast | |
| Abubakar et al. | Identification And Assessment of the Effects of Pathogenic Fungi Associated with the Spoilage of Tomato Fruits in Jega Local Government Area, Kebbi State, Nigeria | |
| CN114903080B (en) | Semen katsumadai essential oil banana preservative and preservation method | |
| CN104770467B (en) | Application of the giant knotweed endophytic bacterial controlled effect aspergillus fumigatus J3 bacterial strains in strawberry preservation | |
| de Almeida Teixeira et al. | Jaboticaba (Myrciaria cauliflora (Mart.) O. Berg.[Myrtaceae]) | |
| Alam-Eldein et al. | Harvest and Postharvest Technology of Opuntia spp. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220509 Address after: 610041, No. 24, south section of first ring road, Chengdu, Sichuan, Wuhou District Applicant after: SICHUAN University Applicant after: Cuixi blood orange farmers' professional cooperative, guide town, Zizhong County Address before: 610015 No. 24 south part of Wuhou District first ring road, Chengdu, Sichuan. Applicant before: SICHUAN University |
|
| TA01 | Transfer of patent application right |