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通过超声波雾化应用的GRAS化合物的影响对波斯石灰中的衰变控制和质量参数的影响
Miguel A Santoyo-Gonzalez1, Ramsés R González-Estrada1, Francisco J Blancas-Benítez1
1Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Col. Lagos del Country, Tepic, Nayarit, 63175, México.
概括
酸的超声波雾化有效控制了波斯上的蓝色菌 (Penicillium italicum). 这种一般公认的安全 (GRAS) 治疗减少了真菌生长和疾病严重程度,而不会损害水果质量.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 菌类学 菌类学是指菌类学.
背景情况:
- 合成杀菌剂在收获后的水果保护方面引发了环境和健康问题.
- 一般公认的安全物质 (GRAS) 为水果的真菌病管理提供了一个可持续的替代方案.
- 葡萄 (Penicillium italicum) 在类水果 (包括波斯) 中造成大量收获后损失,表现为蓝色菌.
研究的目的:
- 为了评估两种GRAS化合物,二碳酸和酸的疗效,通过超声波雾化 (USN) 来控制波斯石灰中的蓝色菌.
- 评估USN治疗对Penicillium italicum体外生长和发芽以及体内疾病发展的影响.
- 为了确定USN处理对波斯石灰果的质量参数的影响.
主要方法:
- 使用超声波雾化 (USN) 用5-15分钟的时间,用不同度的二碳酸 (1-3%) 和酸 (0.5-1.5%) 处理了石灰果.
- 实验室试验评估了GRAS化合物对Penicillium italicum菌株生长和子发芽的直接抑制作用.
- 在体内实验中,在不同储存温度 (25°C和15°C) 的预防和治疗应用策略下,评估了疾病发生率和严重程度.
主要成果:
- 酸在体外显示出显著的疗效,抑制了75.4%的菌生长和100%的Penicillium italicum发芽.
- 用1%和1.5%的酸进行的USN处理有效地减少了25°C存储的石灰的蓝色菌的发生率和严重程度.
- 与无菌蒸水控制相比,在15°C时没有观察到疾病控制的显著差异,并且水果质量参数不受酸处理的影响.
结论:
- 酸的超声波雾化是一种有前途的方法,用于对波斯的收获后蓝色菌进行控制.
- 像酸这样的GRAS物质在水果保存中提供了一种有效和安全的替代合成杀菌剂.
- 进一步的研究可能会优化应用参数,以在不同储存温度下提高有效性.
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