食品科学

• 基础研究 • 上一篇    下一篇

复合防腐剂对百合青霉病抑制效果的研究

李渐鹏,胡林刚,李永才*,毕 阳,葛永红,王 毅   

  1. 甘肃农业大学食品科学与工程学院,甘肃 兰州 730070
  • 出版日期:2014-02-13 发布日期:2014-03-17

Controlling Effects of Preservative Blends on Blue Mold of Lily Bulb

LI Jian-peng, HU Lin-gang, LI Yong-cai*, BI Yang, GE Yong-hong, WANG Yi   

  1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
  • Online:2014-02-13 Published:2014-03-17

摘要:

在单因素试验的基础上,采用Box-Behnken二次多项式回归方程模型进行响应面分析,研究硅酸钠、硼砂、壳聚糖复合处理组合对百合鳞茎青霉病的控制效果。结果表明:3 种单一试剂均能有效地控制百合鳞茎青霉病的扩展,对病斑直径的影响程度依次为:硅酸钠>壳聚糖>硼砂,复合处理组合202 mg/L硅酸钠+0.98 g/100 mL硼砂+0.60 g/100 mL壳聚糖的抑制效果最好,病斑直径仅为对照组的51%,显著地抑制了青霉病的扩展。

关键词: 百合鳞茎, 青霉病, 防腐剂, 响应面分析

Abstract:

This study was designed to examine the inhibitory effect of mixtures of sodium silicate, sodium borate and
chitosan on blue mold of Lanzhou lily bulbs (Lilium davidii var. unicolor). Based on single-factor experiments, a quadratic
polynomial regression equation model was developed by using Box-Behnken design (BBD) and elucidated by response
surface analysis. The results showed that all three preservatives when used individually reduced the expansion of blue
mold effectively and their efficacy descended in the order: sodium silicate > chitosan > sodium borate. The most
effective inhibitory activity against blue mold was obtained by mixing sodium silicate, sodium borate and chitosan at final
concentrations of 202 mg/L, 0.98 g/100 mL and 0.60 g/100 mL. The resulting lesion diameter was only 51% as compared to
the control, thereby significantly controlling the expansion of blue mold.

Key words: lily bulb, blue mold, preservatives, response surface methodology