丁香提取液对水果防腐保鲜效果研究

1、丁香提取液对水果防腐保鲜效果研究摘 要水果采后病害会导致巨大的经济损失，当前防治主要采用化学杀菌剂。但长期大量使用化学杀菌剂会使水果致病菌产生抗药性，同时会对人体健康及环境造成危害，因此迫切需要寻找一种有效而对人类无害的防治方法。以天然植物提取物用于果蔬采后防腐保鲜己显示出巨大的应用前景，并成为一个新的研究热点。天然防腐保鲜剂取代化学杀菌剂进行果蔬采后病害的防治，对减少食品中农药的残留、保护环境、保证食品安全等具有重要意义。本试验用乙醇从7种植物材料中提取得到粗提物，采用生长速率法进行筛选，结果显示丁香提取液对柑桔青霉菌、苹果褐腐菌和葡萄灰霉菌有很好的抑制作用。再以丁香作为试验的主要材料，测定

2、了丁香提取液对上述三种常见果实致腐真菌的最小抑制浓度。结果表明，丁香提取液对柑桔青霉菌的MIC为6.25mg/mL，对葡萄灰霉菌的MIC为25.00 mg/mL，对苹果褐腐菌的MIC 为6.25 mg/mL；确定了丁香的最佳提取溶剂为乙醇，乙醇的最适浓度为80，采用浸泡法的最佳提取时间48h；丁香提取液在80以下的稳定性很好，温度超过80时其抑菌活性受到影响；在pH310范围内，丁香提取液的抑菌活性稳定。利用丁香提取液对红地球葡萄进行保鲜试验的结果表明，丁香提取液具有保持果粒硬度、降低穗轴呼吸强度、延缓葡萄含糖量和可滴定酸的下降趋势、降低腐烂率和落粒率；丁香提取液处理可以提高葡萄抗病相关酶PP

3、O、POD和PAL活性，增强葡萄的抗病性；丁香提取液处理葡萄可以降低葡萄MDA的含量，从而延缓葡萄的衰老进程。采用丁香提取液与壳聚糖复配进行葡萄保鲜试验的结果表明，丁香提取液与壳聚糖复配能降低葡萄穗轴的褐变指数，能有效降低红地球葡萄的呼吸强度、保持果粒的硬度，抑制营养成分的消耗；采用1丁香提取液+1壳聚糖和2丁香提取液+1壳聚糖的配方均能取得较好的防腐保鲜效果，前者为最佳配方。 关键词：丁香；提取；防腐保鲜；壳聚糖；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