纳他霉素、脱氢醋酸钠、碳酸氢钠与大蒜对采后病原真菌的抑制作用

采后病原真菌是引起腐败的主要原因,使用安全无毒的保鲜剂对于人们的健康以及水果出口都有重要意义。纳他霉素、脱氢醋酸钠、碳酸氢钠与大蒜均具有较好的抗真菌作用,笔者研究了这4种物质在平板与活体上对链格孢霉、灰葡萄孢霉、果链核盘菌、青霉、根霉等5种常见的果蔬腐败菌的抑制作用。用滤纸片法测定这4种物质对5种病原菌抑制的抑菌圈直径以及抑制的最低浓度(MIC)。还比较了不同浓度的纳他霉素、脱氢醋酸钠、碳酸氢钠以及大蒜水提取液在活体上对鸭梨病斑的抑制作用。结果表明,在活体上,质量浓度0.4mg/mL纳他霉素与5%的脱氢碳酸酸钠对5种病原菌有很好的抑制作用,而高浓度的碳酸氢钠与大蒜水提取液对鸭梨病斑的抑制作用并不太强。

The Inhibitive Effects of Natamycin, Sodium Dehydroacetate,Sodiumbicarbonate Salt and Garlic on Five Post-Harvest Pathogens

Natamycin,sodium dehydroacetate,sodium bicarbonate salt and garlic are offen used in food.The paper investigated their inhibitive effects in vitro and in vivo on five postharvest pathogenic fungi(Alternaria alternata,Botrytis cinerea,Monilinia fructicola,Penicillium expansumand Rhizopus stolonifer).The result showed that 0.4 mg/mL natamycin and 5% sodium dehydroacetate had good inhibitive effective on reduction of the lesion area caused by five postharvest pathogens in Yali pear.The high concentration of sodium bicarbonate salt and water extract of garlic had little effect.