伊枯草菌素抑菌稳定性及对雪梨采后保鲜的影响

Antibacterial stability analysis of Iturin and its effect on postharvest preservation of snow pears

本文旨在研究贝莱斯芽孢杆菌ZLP-101所产伊枯草菌素的抑菌稳定性及其对采后雪梨的保鲜作用,发掘其潜在应用价值。采用平板对峙法测定了酸碱、温度、反复冻融次数、金属离子、紫外线照射、室温贮藏等条件对伊枯草菌素抑制梨链格孢菌活性的影响,探究了伊枯草菌素对雪梨采后保鲜效果。实验结果表明,伊枯草菌素在p H7~10、温度40℃以下、反复冻融6次、紫外线照射6 h及室温储存等条件下抑菌性能稳定,添加金属离子Na^(+)、Fe^(3+)可使抑菌活性分别提高14.77%和17.93%;伊枯草菌素可以有效控制采后雪梨黑斑病的发生,果实硬度、可滴定酸和还原糖含量较对照组显著提高,具有开发成梨果保鲜剂的潜力。

The purpose of this paper is to study the bacteriostatic stability of the Iturin produced by Bacillus velezensis ZLP-101 and its fresh-keeping effect on postharvest snow pears,and to explore its potential application value.The effects of acid and alkali,temperature,repeated freezing and thawing times,metal ions,ultraviolet radiation,room temperature storage and other conditions on the inhibitory activity of Iturin against Alternaria Nees are measured by the plate confrontation method,and the effect of ibatomycin on postharvest preservation of snow pears is explored.The experimental results show that the antibacterial stability of Iturin is strong under conditions such as pH 7~10,temperature below 40℃,repeated freezing and thawing 6 times,UV irradiation for 6 hours,and room temperature storage.The addition of metal ions Na^(+) and Fe^(3+) enhanced the antibacterial activity by 14.77%and 17.93%,respectively.Iturin can effectively control the incidence of pear black spot disease.The fruit hardness,titratable acid and reducing sugar content are significantly increased compared to the control group,indicating the potential for developing into a pear fruit preservative.