板栗及其病原菌对低O_2、高CO_2冲击处理的耐受力

以安徽粘底板板栗及其主要致病菌Fusariumsp.和Colletotrichumsp.为试材,研究了低O2、高CO2冲击处理条件下板栗及其两种主要致病菌的耐受力。结果表明,在0℃条件下,低O2(0～1%)、高CO2(40%～80%)处理对板栗风味有较大影响:各处理组板栗在5d时均出现异味,在O2浓度一定的条件下,随着CO2浓度的升高,异味程度明显加重;同时发现,板栗风味变化在一定程度上是可逆的,在冲击处理时间相对较短(<10d)、CO2浓度相对较低(40%～60%)时,将板栗从处理逆境转移至0℃正常空气条件中,则板栗异味会在7～21d内逐渐减轻、消失,风味可以恢复正常;若冲击处理时间相对较长(>10d)、CO2浓度相对较高(80%)时,板栗脱离处理逆境后异味虽然会有所减轻,但风味不能恢复正常。研究还表明,低O2、高CO2处理对板栗的两种主要病原菌Fusariumsp.和Colletotrichumsp.菌丝体的生长有抑制作用,冲击处理后在26～28℃温箱中恒温培养7d,两种病原菌菌丝体生长速度也明显低于对照,且Fusariumsp.的生长速度较Colletotrichumsp.慢。

Effects of Shock Treatment with Low O2 and High CO2 on the Flavor and Pathogenic Fungi Growth of Chinese Chestnut (Castanea mollissima Blume)

This article studied on the effect of shock tr eatment with low O 2 and high CO 2 on the flavor of Zhandiban chest-nut (Castanea mollissima Blume )and the mycelia growth of two main pathogenic fungi Fusarium sp.and Colletotrichum sp .Chestnut treated with0%O 2 and40%,60%,80%CO 2 (balanced with N 2 )for5,10,15days at0℃showed that the flavor of chestnut became di sorder.The higher the CO 2 concentration and the longer the time exposed to high CO 2 concentration,the heavier the off-flavor.But this change of flavor was r eversible to some extended,that was when the treatment time was less than1 0days and/or CO 2 condition was less than60%,the off-flavor can be recovered gradually in 7～21days after the treat-ed chestnut moved to the normal air condition.If the treatment time was too long(more than10days)and/or CO 2 concentra-tion was too high(80%),the off-flavor of chestnut couldn ’t be recovered after treatment.Low O 2 and high CO 2 shock treat-ment at0℃could effectively inhibit the mycelia growth of Fus arium sp.and Colletotrichum sp..The mycelia growth rate were lower than that of CK when the two fungi were cultured for7days at26～28℃after different treatments and the Fusarium sp.was more sensitive to the low O 2 and high CO 2 shock treatment than Colletotrichum sp..