枸杞鲜果霉变菌种分离鉴定及其生物学特性

为确定引起枸杞霉变的菌种类型,该文以采后鲜枸杞果实为材料,分离导致其霉变的菌种,经形态学特征及分子生物学特征鉴定确定类型,并对与其霉变速率相关的部分生物学特性进行研究.结果表明:从霉变的鲜枸杞中共分离出6株致霉菌,分别鉴定为:菌种1为镰刀菌、菌种2为交链孢霉、菌种6为尖孢镰刀菌、菌种7为青霉菌、菌种11为串珠状赤霉菌及菌种21为草酸青霉.经过回接试验发现6种霉菌均能使健康枸杞鲜果霉变,从这些病斑中再次分离得到相同霉菌.6种菌的致死温度不同,最高致死温度为54℃.菌种1的最适生长温度为40℃,菌种6的最适生长温度为35℃,其余4株菌的最适生长温度均为25℃.6种菌在相对湿度为30%~90%范围内...

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Bibliographic Details
Published in农业工程学报 Vol. 33; no. z1; pp. 374 - 380
Main Author 刘瑜 王海 王艳丹 孙文怡 郭雪霞 冉国伟 张慧媛
Format Journal Article
LanguageChinese
Published 农业部规划设计研究院农产品加工工程研究所,北京 100125 2017
农业部农产品产后处理重点实验室,北京 101309%吉林师范大学博达学院,四平,136000%吉林师范大学生命科学学院,四平,136000
Subjects
霉菌;农产品;温度;pH值;枸杞;分离与鉴定;生物学特性
pH value
pH值
agricultural products
农产品
枸杞
Chinese wolfberry
温度
生物学特性
霉菌
fungus
biological characteristics
分离与鉴定
isolation and identification
temperature
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ISSN1002-6819
DOI10.11975/j.issn.1002-6819.2017.z1.056

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Summary:为确定引起枸杞霉变的菌种类型,该文以采后鲜枸杞果实为材料,分离导致其霉变的菌种,经形态学特征及分子生物学特征鉴定确定类型,并对与其霉变速率相关的部分生物学特性进行研究.结果表明:从霉变的鲜枸杞中共分离出6株致霉菌,分别鉴定为:菌种1为镰刀菌、菌种2为交链孢霉、菌种6为尖孢镰刀菌、菌种7为青霉菌、菌种11为串珠状赤霉菌及菌种21为草酸青霉.经过回接试验发现6种霉菌均能使健康枸杞鲜果霉变,从这些病斑中再次分离得到相同霉菌.6种菌的致死温度不同,最高致死温度为54℃.菌种1的最适生长温度为40℃,菌种6的最适生长温度为35℃,其余4株菌的最适生长温度均为25℃.6种菌在相对湿度为30%~90%范围内均能生长,最适生长相对湿度为75%~85%.最适pH值范围为4~8,pH值为6时霉菌孢子萌发率最高.通过对6种霉菌与温度、相对湿度、pH值3个与干燥参数相关的生物学特性研究,为今后鲜枸杞干燥过程条件的控制提供理论依据.
Bibliography:11-2047/S
Chinese wolfberry fruit is the mature fruit of Ningxiawolfberry. It contains rich bioactive substances and nutrients, such as wolfberry polysaccharide, total sugar, amino acids, betaine, carotene, niacin and trace elements etc. It has the function of immune regulation, anti-tumor, antioxidant, anti-fatigue, lowering blood lipid and blood sugar, etc. The mature period of wolfberry fruit is from June to September, and flowering, fruitage and maturation at the same time. The fresh Chinese wolfberry fruit is easy to get mildew due to its thin peel, high moisture and sugar content. Under normal environment and without any treatment, mildew will occur within 1 day after wolfberry fruit being picked. The mildew rate will reach 30%-40% 2 days later, and as high as 50%-80% after 3 days. Commodity value of the mildewed wolfberry is seriously lost. The reproduction of microorganisms is the cause of mildew. Drying process is commonly used to prolong its shelf life. At present, the drying methods mainly include n
ISSN:1002-6819
DOI:10.11975/j.issn.1002-6819.2017.z1.056