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当前位置: 首页 > 文章 > 外源草酸对猕猴桃采后果实扩展青霉生长及展青霉素积累的影响 果树学报 2015,32 (2) 298-303
Position: Home > Articles > Effects of exogenous oxalic acid on Penicillium expansum growth and patulin accumulation in harvest kiwifruit Journal of Fruit Science 2015,32 (2) 298-303

外源草酸对猕猴桃采后果实扩展青霉生长及展青霉素积累的影响

作  者：
朱玉燕;邬波龙;姜天甲;郑小林
单  位：
浙江工商大学食品与生物工程学院·浙江省果蔬保鲜与加工技术研究重点实验室
关键词：
猕猴桃果实;草酸;扩展青霉;展青霉素
摘  要：
【目的】探究外源草酸对扩展青霉(Penicillium expansum)生长和展青霉素积累的效应,以及草酸处理对猕猴桃采后果实接种P.expansum后病害及展青霉素积累的影响。【方法】通过体外试验,研究不同浓度草酸对P.expansum孢子萌发、菌丝生长和展青霉素积累的调控;同时以美味猕猴桃‘布鲁诺’(Actinidia deliciosa‘Bruno’)为材料,研究采后50 mmol·L-1草酸浸泡处理对果实采后损伤接种P.expansum后病害发展及展青霉素积累的影响。【结果】当PDB或PDA培养基内含1~10 mmol·L-1草酸时,p H无论中和与否,均对扩展青霉孢子萌发、菌落扩展和展青霉素积累有显著抑制作用。同时,采后50 mmol·L-1草酸浸泡处理显著抑制了猕猴桃果实损伤接种P.expansum后病斑的扩大,而且显著降低腐烂果肉中展青霉素含量。【结论】外源草酸能有效抑制P.expansum孢子萌发和生长,采后草酸处理能抑制猕猴桃果实青霉病害的发展、降低展青霉素的累积,从而降低猕猴桃果实采后腐烂,提高果实贮藏性。
译  名：
Effects of exogenous oxalic acid on Penicillium expansum growth and patulin accumulation in harvest kiwifruit
作  者：
ZHU Yuyan;WU Bolong;JIANG Tianjia;ZHENG Xiaolin;College of Food Science and Biotechnology,Zhejiang Gongshang University·Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province;
关键词：
Kiwifruit fruit;;Oxalic Acid;;Penicillium expansum;;Patulin
摘  要：
【Objective】The effects of oxalic acid on controlling Penicillium expansum growth and patulinaccumulation were investigated by both in vitro and in vivo.【Methods】Effects of different oxalic acid con-centrations on spore germination and colony diameter of Penicillium expansum as well as patulin accumu-lation were studied in vitro. In addition,effects of pre-harvest spraying with 5 mmol·L-1oxalic acid andpostharvest dipping in 50 mmol·L- 1oxalic acid on controlling disease and patulin accumulation of kiwi-fruit(Actinidia deliciosa‘Bruno')inoculated with P. expansum were investigated,and changes in fruitquality were also measured.【Results】The spore germination and colony diameter of P. expansum and pat-ulin accumulation were significantly reduced on PDB or PDA containing 1-10 mmol·L-1oxalic acid at na-tive p H values or after adjustment of all to p H 7.0. Pre-harvest or postharvest oxalic acid treatment signifi-cantly decreased the lesion diameter of kiwifruit during storage. In addition,pre-harvest application ofoxalic acid inhibited patulin accumulation in the decayed flesh of kiwifruit during the whole storage afterinoculation of P. expansum. The fruits dipped with oxalic acid had lower patulin content during the earlierperiod after inoculation of P. expansum.【Conclusion】The results indicated that oxalic acid significantly inhibited spore germination and growth of P. expansum(in vitro),and pre-harvest or postharvest oxalicacid treatment decreased blue mold decay and patulin accumulation in kiwifruit,which might contributedto maintaining good quality of kiwifruit during storage.

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