大白菜胡萝卜欧氏杆菌的抑制研究

Study on the Inhibition of the Erwinia aroideae Holland for Chinese Cabbage

为了减少采后大白菜腐烂,从腐烂大白菜中分离、鉴定出胡萝卜软腐欧氏杆菌。用桂醛、戊二醛、稳定态二氧化氯、臭氧、酸性电位水对培养基和水溶液中该菌进行抑制试验,筛选出2种处理方法,对该菌进行不同时间处理,并在大白菜叶子上进行控制腐烂试验。结果表明:各处理都能够抑制胡萝卜软腐欧氏杆菌,抑菌效果最好的是臭氧,其次是50%酸性电位水,臭氧处理15min可以完全抑菌,50%酸性电位水处理30min也可达到很好的抑菌效果。臭氧比50%酸性电位水能有效抑制大白菜胡萝卜欧氏杆菌的危害。

For reduce post harvest Chinese cabbage decay, Erwinia aroideae Holland was isolated from diseased leaf of Chinese cabbage. The microbe added in the culture medium or water were treated with cinnamaldehyde, glutaraldehyde, stable chlorine dioxide, electrolyzed oxidizing water and O3 for finding out some methods to control the rot. 2 methods were selected for treatment time experiment, and Chinese cabbage leaves were treated with O3 and electrolyzed oxidizing water. The results showed that all treatments reduced the number of Erwinia aroideae Holland. The best effect of inhibiting Erwinia aroideae Holland growth was 03 treatment, followed by electrolyzed oxidizing water treatment. The optimal treatment time of O3 and electrolyzed oxidizing water were 15 min and 30 min, respectively. O3 treatment was more effective than electrolyzed oxidizing water treatment for inhibiting the rot of Chinese cabbage.