食品防腐剂对荔枝霜疫霉菌抑制效果的研究

Effects of food preservatives on the growth of Peronophythoral litchii

采用食品防腐剂———丙酸钙、山梨酸钾、苯甲酸钠、尼伯金甲酯、乙酯、丙酯、反丁烯二酸桂醇甘醇酯对造成荔枝果实腐烂的主要病菌———荔枝霜疫霉菌的抑制效果进行了研究.结果表明:在所用的7种食品防腐剂中,丙酸钙对荔枝霜疫霉菌的生长无抑制作用,反丁烯二酸桂醇甘醇酯的抑菌效果最好.

Calcium propionate, potassium sorbate, sodium benzoate, p-hydroxybenzoic acid esters, cinnamyl glyceroyl fumarate （CGF） were used in the antimicrobial experiment of Peronophythoral litchii. The results showed in the seven food preservatives, that calcium propionate had no effect on the growth of Peronophythoral litchii, while cinnamyl glyceroyl fumarate was the best.