摘要
热空气处理能有效抑制灰葡萄孢(Botrytiscinerea)和扩展青霉(Penicilliumexpansum)的毒性。灰葡萄孢比扩展青霉的热敏感度高,Bcinerea孢子38℃热处理48h即能完全抑制孢子萌发。热处理72h的Bcinerea平板均无菌丝生长。Pexpansum的孢子活性和菌丝生长随热处理时间的延长而明显减缓。热处理后的霉菌孢子在苹果果实内生长缓慢,Bcinerea孢子在热处理72h后在苹果中的生长完全受抑制,腐烂发生率为零。Pexpansum热处理72h后才能显著抑制苹果的腐烂发生。苹果接种霉菌后再进行热处理(38℃,96h),无论是0℃还是20℃下放置,均未发现腐烂,大大减少贮期灰霉病、青霉病的发生。研究还发现,经过2个月冷藏后,与对照组相比,热处理过的红富士苹果果皮色泽更黄,糖酸比上升,呼吸强度较低,硬度保持较好,说明热处理能够正面影响苹果的贮藏品质。
Mycelial growth and spore germination of Botrytis cinerea and Penicillium expansum were efficiently controlled by hot air treatment. B. cinerea is much sensitive than P. expansum under heat stress. Spore germination of B. cinerea suspension was completely inhibited after treated for 48h at 38℃, and no mycelium grew in PDA plate for 72h at 38℃. Spore germination and mycelial growth of P. expansum were distinctly slowed to length of exposure time. Heated spores germinated slowly in Red Fuji apple fruit. Fruits inoculated with B. cinerea spores heated for 72?h were found not having and decay, and those inoculated with P. expansum spores were found having distinctly controlled decay while usually the decay incidence was high. Heating apple fruit inoculated with fungi for 96?h at 38℃ completely inhibited decay development, whether incubated at 0℃ or 20℃, compared with unheated inoculated control fruit. In addition, hardness, taste of heated fruits were better maintained at the end of the two months storage, with a darker yellower peel, a higher solids/acid ratio and a lower respiration, compared with unheated fruits.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第12期129-133,共5页
Food and Fermentation Industries
基金
国家自然科学基金(No.30270765)
