[Objective] This study aimed to explore the synergistic effect of oligochi- tosan and EM bacteria and provide a theoretical basis for its application in animal health, aquaculture, sewage treatment and other fields. [...[Objective] This study aimed to explore the synergistic effect of oligochi- tosan and EM bacteria and provide a theoretical basis for its application in animal health, aquaculture, sewage treatment and other fields. [Method] Different concentrations of oligochitosan were added into EM bacteria liquid and the stability was preliminarily studied. [Result] Addition of oligochitosan with appropriate proportion had played a supporting role in the stable storage of EM bacteria liquid and had shown certain inhibition effect on flatulence of EM bacteria liquid. Addition of oligochitosan had no significant effect on the quality and re-fermentation of EM bacteria. [Conclusion] The study indicated that oligochitosan could be utilized in conjunction with EM bacteria liquid, having a promising practical potential application.展开更多
Oligochitosan (OC) with molecular weight Mw of 5000 g/mol was prepared by gamma Co-60 ray irradiation of chitosan solution. Nanosilica (nSiO2) with the size of 10 - 30 nm was synthesized by calcination of acid treated...Oligochitosan (OC) with molecular weight Mw of 5000 g/mol was prepared by gamma Co-60 ray irradiation of chitosan solution. Nanosilica (nSiO2) with the size of 10 - 30 nm was synthesized by calcination of acid treated rice husk. The mixture of 1% OC - 1% nSiO2 was prepared by dispersion of nSiO2 in OC solution. The morphology of nSiO2 in the mixture of OC-nSiO2 was measured from images of transmission electron microscopy (TEM). The effect of foliar application of the mixture of OC-nSiO2 on the induction of resistance against anthracnose disease caused by Colletotrichum gloeosporioides fungus on chili fruits was investigated. Results indicated that foliar application of OC-nSiO2 with the concentration of 60 mg/l - 60 mg/l was found to be as the optimal treatment that reduced the disease severity on chili fruits to 22.2% compared with 90.0% of the control. Thus, OC-nSiO2 hybrid material could be considered as an effective biotic elicitor to prevent anthracnose disease infection for chili fruits. Furthermore, the prepared OC-nSiO2 hybrid material can also be used as an environmentally friendly agrochemical product for sustainable development of agriculture.展开更多
Chitosan,derived from chitin,a major constituent(in quantity)of crustaceans,is a unique aminopolysaccharide with emerging commercial potential in agriculture,food,pharmaceuticals and nutraceuticals due to its nontoxic...Chitosan,derived from chitin,a major constituent(in quantity)of crustaceans,is a unique aminopolysaccharide with emerging commercial potential in agriculture,food,pharmaceuticals and nutraceuticals due to its nontoxic,biodegradable and biocompatable properties.Chitosan coating on fruits and vegetables has been found to be effective for the reduction of a variety of harmful micro-organims and extend the shelf-life of these products.In this review,our focus is on the antimicrobial properties of chitosan and its application as a natural preservative for fresh products.We detailed the key properties that are related to food preservation,the molecular mechanism of the antimicrobial activity of chitosan on fungi,gram-positive and gram-negative bacteria,coating methods for using chitosan and its formulation for preserving fruits and vegetables,as well as the radiation method of producing chitosan from chitin.Understanding the economic and scientific factors of chitosan’s production and efficiency as a preservative will open its practical application for fruits and vegetable preservation.展开更多
文摘[Objective] This study aimed to explore the synergistic effect of oligochi- tosan and EM bacteria and provide a theoretical basis for its application in animal health, aquaculture, sewage treatment and other fields. [Method] Different concentrations of oligochitosan were added into EM bacteria liquid and the stability was preliminarily studied. [Result] Addition of oligochitosan with appropriate proportion had played a supporting role in the stable storage of EM bacteria liquid and had shown certain inhibition effect on flatulence of EM bacteria liquid. Addition of oligochitosan had no significant effect on the quality and re-fermentation of EM bacteria. [Conclusion] The study indicated that oligochitosan could be utilized in conjunction with EM bacteria liquid, having a promising practical potential application.
文摘Oligochitosan (OC) with molecular weight Mw of 5000 g/mol was prepared by gamma Co-60 ray irradiation of chitosan solution. Nanosilica (nSiO2) with the size of 10 - 30 nm was synthesized by calcination of acid treated rice husk. The mixture of 1% OC - 1% nSiO2 was prepared by dispersion of nSiO2 in OC solution. The morphology of nSiO2 in the mixture of OC-nSiO2 was measured from images of transmission electron microscopy (TEM). The effect of foliar application of the mixture of OC-nSiO2 on the induction of resistance against anthracnose disease caused by Colletotrichum gloeosporioides fungus on chili fruits was investigated. Results indicated that foliar application of OC-nSiO2 with the concentration of 60 mg/l - 60 mg/l was found to be as the optimal treatment that reduced the disease severity on chili fruits to 22.2% compared with 90.0% of the control. Thus, OC-nSiO2 hybrid material could be considered as an effective biotic elicitor to prevent anthracnose disease infection for chili fruits. Furthermore, the prepared OC-nSiO2 hybrid material can also be used as an environmentally friendly agrochemical product for sustainable development of agriculture.
文摘Chitosan,derived from chitin,a major constituent(in quantity)of crustaceans,is a unique aminopolysaccharide with emerging commercial potential in agriculture,food,pharmaceuticals and nutraceuticals due to its nontoxic,biodegradable and biocompatable properties.Chitosan coating on fruits and vegetables has been found to be effective for the reduction of a variety of harmful micro-organims and extend the shelf-life of these products.In this review,our focus is on the antimicrobial properties of chitosan and its application as a natural preservative for fresh products.We detailed the key properties that are related to food preservation,the molecular mechanism of the antimicrobial activity of chitosan on fungi,gram-positive and gram-negative bacteria,coating methods for using chitosan and its formulation for preserving fruits and vegetables,as well as the radiation method of producing chitosan from chitin.Understanding the economic and scientific factors of chitosan’s production and efficiency as a preservative will open its practical application for fruits and vegetable preservation.
