食品添加剂对甜瓜采后病原真菌抑制作用研究

Study on the effect of food additives on control of fungus disease of melon

为了解决甜瓜采后病原菌引起腐烂问题,选取那他霉素、脱氢醋酸钠、次氯酸钙3种食品添加剂对甜瓜采后镰刀菌和链格孢菌进行菌丝生长速率法抑菌试验,结果表明:脱氢醋酸钠对镰刀菌的作用最强,浓度为50μg/mL时就能够抑制菌丝的生长,纳他霉素次之,EC50值为25.9μg/mL;对链格孢的抑制仍是脱氢醋酸钠最显著,EC50值为24.565μg/mL,其次是亿度勇和纳他霉素,EC50值分别为25.9μg/mL和95.091μg/mL;对于两者次氯酸钙的抑制效果最差。由此表明,纳他霉素和脱氢醋酸钠都能有效的替代或减少亿度勇等农药杀菌剂的使用,可作为防治甜瓜采后腐烂的食品添加剂。

In order to solve the problem of melon postharvest decay,the impacts on mycelial growth of Fusarium and Alternaria alternata were tested by mycelium growth rate method with three kinds of food additives which were natamycin,sodium dehydroacetate and calcium hypochlorite.The result showed that,sodium dehydroacetate could significantly inhibit the Fusarium when the concentration was 50 μg/mL,and the effect was stronger than that of the natamycin,the E50 values of natamycin is 25.9 μg/mL;sodium dehydroacetate had inhibition effect on Alternaria alternate and is significantly higher than thiodiazole-copper and natamycin,the three E50 values were 24.565μg/mL、25.9μg/mL and 95.091μg/mL respectively;the effect of calcium hypochlorite was the worst for Fusarium and Alternaria alternate.It showed that sodium dehydroacetate and natamycin can effectively substitute or reduce the use of the Thiodiazole-copper,and could be food additive for the prevention and control of melon postharvest decay.