冷藏期间鲜食核桃霉菌总数变化及主要种类鉴定

Change of Total Number of Fungi in Fresh Walnut During Storage and Identification of the Dominant Moulds

鲜食核桃在贮藏过程中易发生霉变,因此本文以漾濞泡核桃新鲜壳果为研究材料,用平板计数法测定了鲜食核桃在低温贮藏条件下霉菌数量的变化情况,并对主要的霉菌种类进行了分离、纯化及形态学和分子生物学鉴定。结果显示:新鲜核桃壳果表面的霉菌数量在40 d后开始快速增加,核桃仁的霉菌数量50 d后开始快速增加。用核桃青皮提取液和ClO 2溶液处理核桃壳果,对壳果表面的霉菌生长有明显的抑制作用,但是对核桃仁霉菌生长的抑制作用不明显。经过分离鉴定和反接种试验,发现在低温贮藏条件下引起核桃鲜果霉变的主要真菌种类为扩展青霉和木贼镰刀菌。

Fresh walnut is easy to mildew during storage.In order to study the mildew of fresh walnut fruit during storage,the total number of moulds on the shell and kernel of Juglans sigillata cv.Yangbipao were studied.The dominant mould species were isolated,purified and identified by morphological and molecular methods.The results showed that the total number of mould on the shells of fresh walnut began to increase rapidly after 40 days,and on the kernel began to increase rapidly after 50 days.Fresh walnut treated with green walnut husk extracts and ClO 2 solution could inhibit the growth of moulds on the shell of walnut,but no obvious inhabitation effects on the walnut kernel.The dominant fungi causing fresh walnut mildew under low temperature were Penicillium expansum and Fusarium equiseti.