气体ClO_2对猕猴桃致腐菌的杀灭效果研究

Bactericidal Effect of Chlorine Dioxide Gas on Pathogens of Kiwifruit

采用ClO2作为杀菌剂,以猕猴桃为寄主,以青霉菌(Penicillum sp)、链格孢霉菌(Alternairia alternata(Fr.:Fr.)Keissler)为指示菌,研究气体Cl O2浓度和作用时间对接种于猕猴桃果肉的青霉菌和链格孢霉菌的杀灭效果,为气体Cl O2用于猕猴桃防腐保鲜提供基础。结果表明,气体Cl O2对接种于猕猴桃伤口的青霉菌及链格孢霉菌具有良好的杀灭效果,对接菌猕猴桃的伤口感染情况起到一定抑制作用;杀灭效果随气体Cl O2浓度增加和处理时间的延长而增强,其中气体Cl O2作用浓度对杀灭效果影响较大。

With kiwi fruit for the study,using chlorine dioxide gas as a bactericidal preservative. The sterilization effects of the concentration and action time of chlorine dioxide gas on Penicillium sp and Alternaria alternata(Fr.:Fr.) Keissler which are inoculated to wound of Kiwi and the influence of the wound infection rate are investigated. Chlorine dioxide gas to provide a basis for fresh kiwi and technology. The results show that chlorine dioxide gas for Penicillium sp and Alternaria alternata(Fr.:Fr.) Keissler which are inoculated to wound of kiwi fruit with good sterilization effects. For the wound infection condition of kiwi fruit has a certain inhibition. With the increase in the concentration and action time of chlorine dioxide gas, the sterilization effect to improve. Larger role in which chlorine dioxide gas of concentration on the bactericidal effect.