芥末精油对冬枣抑菌保鲜效果研究

天津农学院学报 ›› 2017, Vol. 24 ›› Issue (4): 23-25.

芥末精油对冬枣抑菌保鲜效果研究

周颖¹, 刘颖², 刘玉冬³

1. 天津市静海区种植业发展服务中心,天津 301600;
2. 天津市北辰区种植业发展服务中心,天津300400;
3. 天津农学院园艺园林学院,天津 300384

收稿日期:2016-11-06 出版日期:2017-12-31 发布日期:2019-10-15
作者简介:周颖（1986–）,女,天津市人,农艺师,学士,主要从事农业技术推广等方面工作。E-mail：1276695563@qq.com。

Preliminary Studies of Preservative Effects of Mustard Oil on Winter Jujube

ZHOU Ying¹, LIU Ying², LIU Yu-dong³

1. Jinghai District Growing Service Center of Tianjin, Tianjin 301600, China;
2. Beichen District Growing Service Center of Tianjin, Tianjin 300400, China;
3. College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin 300384, China

Received:2016-11-06 Online:2017-12-31 Published:2019-10-15

摘要/Abstract

摘要： 以冬枣为试材,研究测定了芥末精油熏蒸处理对冬枣采后主要病原菌的抑制效果,及对其贮藏期腐烂率和转红率的影响。结果表明：芥末精油熏蒸处理对冬枣采后3种病原菌抑制效果较好。10 μL/L芥末精油熏蒸处理对3种病原菌的抑制效果高于其他组;20 μL/L芥末精油熏蒸处理可明显抑制冬枣转红,而80 μL/L芥末精油熏蒸处理会促进冬枣的后熟。虽然浓度越高对冬枣采后腐烂率抑制越好,但是结合对病原菌的抑制效果、转红率、腐烂率等指标综合考虑,30 μL/L芥末精油熏蒸处理对冬枣采后具有一定的抑菌保鲜作用。

关键词: 芥末精油, 冬枣, 抑菌作用, 转红率, 腐烂率

Abstract: Winter jujubes were used as samples during their post-harvest in our study, mustard oil fumigation treatments have the inhibitory effect on in vivo, they also have an effect on rotting rate and the rate of turning red in the storage period.The results are summarized as follows: mustard oil has an inhibition for the three post-harvest pathogens in vitro tests, in vivo tests, the treatments of 10 μL/L have a more significant inhibitory effect than others; the treatments of 20 μL/L can inhibit the rate of turning red, the treatments of 80 μL/L for reducing the rotting rate hvea good effect. But as a result, the treatments of 30 μL/L mustard oil have a better preservation and inhibitory effect on post-harvest winter jujubes.

Key words: mustard oil, winter jujube, inhibitory effect, rate of turning red, rotting rate

中图分类号:

S665.1

周颖, 刘颖, 刘玉冬. 芥末精油对冬枣抑菌保鲜效果研究[J]. 天津农学院学报, 2017, 24(4): 23-25.

ZHOU Ying, LIU Ying, LIU Yu-dong. Preliminary Studies of Preservative Effects of Mustard Oil on Winter Jujube[J]. Journal of Tianjin Agricultural University, 2017, 24(4): 23-25.

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