复配抑菌剂对青椒细菌性软腐病防治及保鲜效果研究

Prevention and Preservation Effect of Compound Antibacterial Agent on Bacterial Soft Rot of Green Pepper

为研发适用于青椒细菌性软腐病防治及青椒保鲜的复配抑菌剂,分别研究了ε-聚赖氨酸、乳酸链球菌素、曲酸对细菌性软腐病的抑制效果,基于单因素抑菌试验结果,运用响应面试验优化复配抑菌剂配方,并将所得最佳复配抑菌剂用于青椒保鲜试验。结果表明,复配抑菌剂的最佳配方为:ε-聚赖氨酸161.50 mg/L,曲酸13.34 g/L,乳酸链球菌素181.00 mg/L,其对胡萝卜软腐果胶杆菌的实际抑菌率可达95.33%,与预测值95.50%相近。青椒保鲜试验发现,复配抑菌剂能有效维持青椒叶绿素、VC及可溶性固形物含量,降低失重率和抑制相对电导率的上升,有助于维持青椒感官品质。

To develop the compound bacteriostatic agent used to prevent bacterial soft rot of green pepper and keep green pepper fresh,the inhibitory effects ofε-polylysine,nisin and kojic acid on the bacterial soft rot were studied.Based on single factor tests,the formulation of compound bacteriostatic agents was optimized by response surface methodology.Then the optimal compound bacteriostatic agent was applied on the preservative test of green pepper.The results showed that,the optimal formulation was:ε-polylysine 161.50 mg/L,kojic acid 13.34 g/L,and nisin 181.00 mg/L.The actual inhibition rate against Pectobacterium carotovorum was 95.33%,which was closed to the predictive value of 95.50%.The results of preservative test showed that the compound bacteriostatic agent could significantly maintain the contents of chlorophyll,VC and TSS,and inhibit the raise of the weight loss and the relative electrical conductivity,which was beneficial to keep the sensory quality of green peppers.