ClO_2对猕猴桃表面溃疡病病菌的杀菌作用及果实货架期品质的影响
|
摘要
为杀灭猕猴桃果实表面溃疡病病原菌并保持果实货架期品质,以丁香假单孢杆菌猕猴桃致病变种(Psa)和海沃德猕猴桃果实为试验材料,通过单因素和响应曲面分析法研究二氧化氯(ClO_2)对Psa的杀灭效果及对猕猴桃果实货架期品质的影响。结果表明,最佳杀菌工艺条件为ClO_2溶液浓度115 mg·L~(-1)、处理时间8 min、pH值4,在此最佳工艺条件下,ClO_2溶液对Psa的杀菌率的最大预期值可达100%,对猕猴桃果实表面的Psa杀菌率为98.64%,并能延缓猕猴桃果实硬度的下降,保持可溶性固形物、Vc、可滴定酸的含量,延长果实的货架期。综上可知,ClO_2溶液处理既能杀灭猕猴桃表面Psa,又能保持果实货架期品质。本研究结果为控制猕猴桃果实传播Psa及其保鲜提供了理论依据。
To kill the pathogenic bacteria of ulcer and maintain the shelf quality of kiwifruits, Pseudomonas syringae pv. Actinidiae(Psa) was used to infect Hayward kiwifruits, and sterilization of chlorine dioxide(ClO_2) on Psa and effects on the shelf quality of the treated kiwifruits were investigated through single factor experiment and response surface analysis. The results showed that the optimal sterilization condition was with 115 mg·L~(-1 )ClO_2, 8 min of treatment time, and pH value of the ClO_2 solution was 4. Under the condition, the maximum killing rate of Psa was expected to be nearly 100%, and the practical killing rate of Psa is 98.64%. Besides, ClO_2 treatment can delay the decline of fruit hardness, maintain the contents of soluble solids, Vc and titratable acid, and thus prolong the shelf life of the fruits. In conclusion, ClO_2 solution treatment exhibited excellent killing capability against Psa, and more important, it can also maintain the quality of kiwifruits during shelf life. The study could provide theoretical basis for controlling the propagation of Psa and maintaining the freshness of kiwifruit.
To kill the pathogenic bacteria of ulcer and maintain the shelf quality of kiwifruits, Pseudomonas syringae pv. Actinidiae(Psa) was used to infect Hayward kiwifruits, and sterilization of chlorine dioxide(ClO_2) on Psa and effects on the shelf quality of the treated kiwifruits were investigated through single factor experiment and response surface analysis. The results showed that the optimal sterilization condition was with 115 mg·L~(-1 )ClO_2, 8 min of treatment time, and pH value of the ClO_2 solution was 4. Under the condition, the maximum killing rate of Psa was expected to be nearly 100%, and the practical killing rate of Psa is 98.64%. Besides, ClO_2 treatment can delay the decline of fruit hardness, maintain the contents of soluble solids, Vc and titratable acid, and thus prolong the shelf life of the fruits. In conclusion, ClO_2 solution treatment exhibited excellent killing capability against Psa, and more important, it can also maintain the quality of kiwifruits during shelf life. The study could provide theoretical basis for controlling the propagation of Psa and maintaining the freshness of kiwifruit.
引文
[1] Mazzaglia A, Studholme D J, Taratufolo M C, Cail R, Almedla N F. Pseudomonas syringae pv.actinidiae (PSA) isolates from recent bacterial canker of kiwifruit outbreaks belong to the same genetic lineage[J]. PLoS One, 2012, 7(5): e36518
[2] Takikawa Y, Serizawae S, Ichikawa T, Tsuyumu S, Goto M. Pseudomonas syringae pv.nov. The causal bacterium of canker of kiwifruit in Japan[J]. Annals of the Phytopathologicial Society of Japan, 1989, 55(4): 437-444
[3] Zhao Z B, Gao X N, Huang Q L, Huang L L, Qin H Q, Kang Z S. Identification and characterization of the causal agent of bacterial canker of kiwifruit in the Shaanxi province of China[J]. Journal of Plant Pathology, 2013, 95(1): 155-162
[4] 黄其玲, 高小宁, 赵志博, 秦虎强, 黄丽丽. GFPuv标记猕猴桃溃疡菌的生物学特性及其土壤、根系中的定殖[J]. 中国农业科学, 2013, 46(2): 282-291
[5] Everett K R, Taylor R K, Romberg M K, Rees-George J, Fullerton R A, Vanneste J L. First report of Pseudomonas syringae pv. actinidiae causing kiwifruit bacterial canker in New Zealand[J]. Australisian Plant Disease Notes, 2011, 6(1): 67-71
[6] Abelleira A, López M M, Pe?alver J, Aguín O, Mansilla J P, Picoaga A. First report of bacterial canker of kiwifruit can used by Pseudomonas syringae pv.actinidiae in Spain[J]. Plant Disease, 2011, 95(12): 1583-1583
[7] Scortichini M. Occurrence of Pseudomonas syringae pv.actinidiae on kiwifruit in Italy[J]. Plant Pathology, 1994, 43(6): 1035-1038
[8] Bastas K K, Karakaya A. First report of bacterical canker of kiwifruit caused by Pseudomonas syringae pv.actinidiae in Turkey[J]. Plant Disease, 2012, 96(3): 452-452
[9] 秦虎强, 高小宁, 赵志博, 朱穗层, 李建民, 黄丽丽. 陕西猕猴桃细菌性溃疡病田间发生动态和规律[J]. 植物保护学报, 2013, 40(3): 225-230
[10] 谢新田. 猕猴桃特征特性及丰产栽培技术要点[J]. 安徽农学通报, 2017, 23(z1): 40-41
[11] Gallelli A, Talocci S, L′Aurora A, Loreti S. Detection of Pseudomonas syringae pv.actinidiae, causal agent of bacterial canker of kiwifruit, from symptomless fruits and twigs, and from pollen[J]. Phytopathologia Mediterranea, 2011, 50(3): 462-472
[12] 朱丹, 曹凡, 高贵田, 王铎, 徐雅芬, 杜莹琳, 张鑫, 李朝政, 孙强, 周敏娜. 贮藏期猕猴桃果实表面溃疡病病原菌的快速检测方法研究[J]. 核农学报, 2017, 31(3): 493-499
[13] Vanneste J I, Poliakoff F, Audusseau C, Cornish D A, Paillard S, Rivoal C, Yu J. First report of Pseudomonas syringae pv.actinidiae the causal agent of bacterial canker of kiwifruit in France[J]. Plant Disease, 2011, 95(10): 1311
[14] Tu X, Shen Z, Gao Z P, Kang Z S, Huang L L. Investigation of kiwifruit bacterial canker disease(Pseudomonas syringae pv.Actinidiae Takikawa) in Guanzhong area of shanxi province and its biological control[J]. Plant Diseases and Pests, 2011, 2(1): 17-20
[15] 张锋, 陈志杰, 张淑莲, 赵杰, 李军, 陈林. 猕猴桃溃疡病药剂防治技术研究[J]. 西北农林科技大学学报(自然科学版), 2005, 33(3): 71-75
[16] 秦虎强, 赵志博, 高小宁, 杨彪, 徐国信, 黄丽丽. 猕猴桃细菌性溃疡病菌对17种杀菌剂的敏感性及不同药剂田间防效[J]. 西北农业学报, 2015, 24(9): 145-151
[17] Han H S, Nam H Y, Koh Y J, Hur J S, Jung J S. Molecularbases of high-level streptomycin resistance in Pseudomonas marginlis and Pseudomonas syringae pv.actinidiae[J]. The Journal of Microbiolgy, 2003, 41(1): 16-21
[18] Najima M, Goto M, Hibi T. Similarity between copper resistance genes from Pseudomonas syringae pv.actinidiae and P.syringae pv. tomato[J]. Journal of General Plant Pathology, 2002, 68(1): 68-74
[19] Lee S Y, Dancer G I, Chang S S, Rhee M S, Kang D H. Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris, spores on apple surfaces[J]. International Journal of Food Microbiology, 2006, 108(3): 364-368
[20] 赵金梅. 中华猕猴桃褐斑病病原鉴定及ClO2杀灭效果的研究[D]. 西安: 陕西师范大学, 2014
[21] 王亚萍, 郭叶, 费学谦. 二氧化氯处理对“徐香”猕猴桃贮藏品质的影响[J]. 西北林学院学报, 2014, 29(3): 151-154
[22] 薛敏, 高贵田, 张思远, 魏雪, 耿鹏飞. 气体ClO2对‘华优’猕猴桃采后生理及贮藏品质的影响[J]. 食品科学, 2015, 36(18): 257-261
[23] 田红炎, 饶景萍. 二氧化氯处理对机械损伤猕猴桃果实的防腐保鲜效果[J]. 食品科学, 2012, 33(18): 298-302
[24] 林祎, 丁甜, 刘东红, 王文骏. 声热复合对沙门氏菌的杀菌效果研究[J]. 食品工业科技, 2017, 38(7): 121-126
[25] 何梦影, 张康逸, 杨帆, 郑亚丽. 响应面法优化青麦仁的真空充氮烫漂护色工艺[J]. 核农学报, 2017, 31(8): 1546-1555
[26] 薛敏. 气体ClO2对猕猴桃青霉的抑制作用及对猕猴桃保鲜效果的研究[D]. 西安: 陕西师范大学, 2015
[27] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007
[28] 刘小阳, 李玲, 史宏伟, 蔡永萍. 光强对砀山酥梨果实发育期可溶性糖、可滴定酸和Vc含量的影响[J]. 林业科学, 2007, 43(7): 134-137
[29] 李泉厂, 陈金焕, 王西红. 不同药剂防治猕猴桃溃疡病效果研究[J]. 现代农业科技, 2013(11): 130-131
[30] Li Y, Cheng H, Fang S, Qian Z. Ecological factors affecting prevalence of kiwifruit bacterial canker and bacteriostatic action of bacteriocides on Pseudomonas syringae pv.actinidae[J]. Chinese Journal of Applied Ecology, 2001, 12(3): 359-362
[31] Hua G H, Reckhow D A. Comparison of disinfection byproduct ormation from chlorine and alternative disinfectants[J]. Water Research, 2007, 41(8): 667-678
[32] Trinetta V, Vaid R, Xu Q, Linton R, Morgan M.Inactivation of Listeria monocytogenes,on ready-to-eat food processing equipment by chlorine dioxide gas[J]. Food Control, 2012, 26(2): 357-362
[33] Jin R Y, Hu S Q, Chiz C. Effect of chlorine dioxide gas treatment on surface sterilization of grape[J]. Advanced Materials Research, 2011, 1267(236): 2939-2944
[34] Trinetta V, Linton R H, Morgan M T. Use of chlorine dioxide gas for the postharvest control of Alternaria alternata and Stemphylium vesicarium on Roma tomatoes[J]. Journal of the Science of Food & Agriculture, 2013, 93(13): 3330-3333
[35] 田红炎, 祝庆刚, 饶景萍.采前二氧化氯处理对‘海沃德’猕猴桃的防腐保鲜效果[J]. 植物生理学报, 2011, 47(12): 1167-1172
[36] 牛瑞雪, 惠伟, 李彩香, 屠阴华, 金宏.二氧化氯对“秦美”猕猴桃保鲜及贮藏品质的影响[J]. 食品工业科技, 2009, 30(1): 289-292
[37] 邓雷, 韩志峰, 牟文良, 王庆国. 二氧化氯固体缓释剂对货架期内‘秦美’猕猴桃品质的影响[J]. 农学学报, 2012, 2(6): 68-71
[2] Takikawa Y, Serizawae S, Ichikawa T, Tsuyumu S, Goto M. Pseudomonas syringae pv.nov. The causal bacterium of canker of kiwifruit in Japan[J]. Annals of the Phytopathologicial Society of Japan, 1989, 55(4): 437-444
[3] Zhao Z B, Gao X N, Huang Q L, Huang L L, Qin H Q, Kang Z S. Identification and characterization of the causal agent of bacterial canker of kiwifruit in the Shaanxi province of China[J]. Journal of Plant Pathology, 2013, 95(1): 155-162
[4] 黄其玲, 高小宁, 赵志博, 秦虎强, 黄丽丽. GFPuv标记猕猴桃溃疡菌的生物学特性及其土壤、根系中的定殖[J]. 中国农业科学, 2013, 46(2): 282-291
[5] Everett K R, Taylor R K, Romberg M K, Rees-George J, Fullerton R A, Vanneste J L. First report of Pseudomonas syringae pv. actinidiae causing kiwifruit bacterial canker in New Zealand[J]. Australisian Plant Disease Notes, 2011, 6(1): 67-71
[6] Abelleira A, López M M, Pe?alver J, Aguín O, Mansilla J P, Picoaga A. First report of bacterial canker of kiwifruit can used by Pseudomonas syringae pv.actinidiae in Spain[J]. Plant Disease, 2011, 95(12): 1583-1583
[7] Scortichini M. Occurrence of Pseudomonas syringae pv.actinidiae on kiwifruit in Italy[J]. Plant Pathology, 1994, 43(6): 1035-1038
[8] Bastas K K, Karakaya A. First report of bacterical canker of kiwifruit caused by Pseudomonas syringae pv.actinidiae in Turkey[J]. Plant Disease, 2012, 96(3): 452-452
[9] 秦虎强, 高小宁, 赵志博, 朱穗层, 李建民, 黄丽丽. 陕西猕猴桃细菌性溃疡病田间发生动态和规律[J]. 植物保护学报, 2013, 40(3): 225-230
[10] 谢新田. 猕猴桃特征特性及丰产栽培技术要点[J]. 安徽农学通报, 2017, 23(z1): 40-41
[11] Gallelli A, Talocci S, L′Aurora A, Loreti S. Detection of Pseudomonas syringae pv.actinidiae, causal agent of bacterial canker of kiwifruit, from symptomless fruits and twigs, and from pollen[J]. Phytopathologia Mediterranea, 2011, 50(3): 462-472
[12] 朱丹, 曹凡, 高贵田, 王铎, 徐雅芬, 杜莹琳, 张鑫, 李朝政, 孙强, 周敏娜. 贮藏期猕猴桃果实表面溃疡病病原菌的快速检测方法研究[J]. 核农学报, 2017, 31(3): 493-499
[13] Vanneste J I, Poliakoff F, Audusseau C, Cornish D A, Paillard S, Rivoal C, Yu J. First report of Pseudomonas syringae pv.actinidiae the causal agent of bacterial canker of kiwifruit in France[J]. Plant Disease, 2011, 95(10): 1311
[14] Tu X, Shen Z, Gao Z P, Kang Z S, Huang L L. Investigation of kiwifruit bacterial canker disease(Pseudomonas syringae pv.Actinidiae Takikawa) in Guanzhong area of shanxi province and its biological control[J]. Plant Diseases and Pests, 2011, 2(1): 17-20
[15] 张锋, 陈志杰, 张淑莲, 赵杰, 李军, 陈林. 猕猴桃溃疡病药剂防治技术研究[J]. 西北农林科技大学学报(自然科学版), 2005, 33(3): 71-75
[16] 秦虎强, 赵志博, 高小宁, 杨彪, 徐国信, 黄丽丽. 猕猴桃细菌性溃疡病菌对17种杀菌剂的敏感性及不同药剂田间防效[J]. 西北农业学报, 2015, 24(9): 145-151
[17] Han H S, Nam H Y, Koh Y J, Hur J S, Jung J S. Molecularbases of high-level streptomycin resistance in Pseudomonas marginlis and Pseudomonas syringae pv.actinidiae[J]. The Journal of Microbiolgy, 2003, 41(1): 16-21
[18] Najima M, Goto M, Hibi T. Similarity between copper resistance genes from Pseudomonas syringae pv.actinidiae and P.syringae pv. tomato[J]. Journal of General Plant Pathology, 2002, 68(1): 68-74
[19] Lee S Y, Dancer G I, Chang S S, Rhee M S, Kang D H. Efficacy of chlorine dioxide gas against Alicyclobacillus acidoterrestris, spores on apple surfaces[J]. International Journal of Food Microbiology, 2006, 108(3): 364-368
[20] 赵金梅. 中华猕猴桃褐斑病病原鉴定及ClO2杀灭效果的研究[D]. 西安: 陕西师范大学, 2014
[21] 王亚萍, 郭叶, 费学谦. 二氧化氯处理对“徐香”猕猴桃贮藏品质的影响[J]. 西北林学院学报, 2014, 29(3): 151-154
[22] 薛敏, 高贵田, 张思远, 魏雪, 耿鹏飞. 气体ClO2对‘华优’猕猴桃采后生理及贮藏品质的影响[J]. 食品科学, 2015, 36(18): 257-261
[23] 田红炎, 饶景萍. 二氧化氯处理对机械损伤猕猴桃果实的防腐保鲜效果[J]. 食品科学, 2012, 33(18): 298-302
[24] 林祎, 丁甜, 刘东红, 王文骏. 声热复合对沙门氏菌的杀菌效果研究[J]. 食品工业科技, 2017, 38(7): 121-126
[25] 何梦影, 张康逸, 杨帆, 郑亚丽. 响应面法优化青麦仁的真空充氮烫漂护色工艺[J]. 核农学报, 2017, 31(8): 1546-1555
[26] 薛敏. 气体ClO2对猕猴桃青霉的抑制作用及对猕猴桃保鲜效果的研究[D]. 西安: 陕西师范大学, 2015
[27] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007
[28] 刘小阳, 李玲, 史宏伟, 蔡永萍. 光强对砀山酥梨果实发育期可溶性糖、可滴定酸和Vc含量的影响[J]. 林业科学, 2007, 43(7): 134-137
[29] 李泉厂, 陈金焕, 王西红. 不同药剂防治猕猴桃溃疡病效果研究[J]. 现代农业科技, 2013(11): 130-131
[30] Li Y, Cheng H, Fang S, Qian Z. Ecological factors affecting prevalence of kiwifruit bacterial canker and bacteriostatic action of bacteriocides on Pseudomonas syringae pv.actinidae[J]. Chinese Journal of Applied Ecology, 2001, 12(3): 359-362
[31] Hua G H, Reckhow D A. Comparison of disinfection byproduct ormation from chlorine and alternative disinfectants[J]. Water Research, 2007, 41(8): 667-678
[32] Trinetta V, Vaid R, Xu Q, Linton R, Morgan M.Inactivation of Listeria monocytogenes,on ready-to-eat food processing equipment by chlorine dioxide gas[J]. Food Control, 2012, 26(2): 357-362
[33] Jin R Y, Hu S Q, Chiz C. Effect of chlorine dioxide gas treatment on surface sterilization of grape[J]. Advanced Materials Research, 2011, 1267(236): 2939-2944
[34] Trinetta V, Linton R H, Morgan M T. Use of chlorine dioxide gas for the postharvest control of Alternaria alternata and Stemphylium vesicarium on Roma tomatoes[J]. Journal of the Science of Food & Agriculture, 2013, 93(13): 3330-3333
[35] 田红炎, 祝庆刚, 饶景萍.采前二氧化氯处理对‘海沃德’猕猴桃的防腐保鲜效果[J]. 植物生理学报, 2011, 47(12): 1167-1172
[36] 牛瑞雪, 惠伟, 李彩香, 屠阴华, 金宏.二氧化氯对“秦美”猕猴桃保鲜及贮藏品质的影响[J]. 食品工业科技, 2009, 30(1): 289-292
[37] 邓雷, 韩志峰, 牟文良, 王庆国. 二氧化氯固体缓释剂对货架期内‘秦美’猕猴桃品质的影响[J]. 农学学报, 2012, 2(6): 68-71