CN106615085A - Microorganism and plant derived composite fresh keeping agent for fruits and vegetables - Google Patents

Microorganism and plant derived composite fresh keeping agent for fruits and vegetables Download PDF

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Publication number
CN106615085A
CN106615085A CN201611175829.0A CN201611175829A CN106615085A CN 106615085 A CN106615085 A CN 106615085A CN 201611175829 A CN201611175829 A CN 201611175829A CN 106615085 A CN106615085 A CN 106615085A
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concentration
fruits
vegetables
extract
microorganism
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CN106615085B (en
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陈哲
梁宏
黄静
赵佳
顾蓉
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Biotechnology Research Center of Shanxi Academy of Agricultural Sciences
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Biotechnology Research Center of Shanxi Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to the technical field of fresh keeping agents, aims to develop a composite fresh keeping agent including microorganism derived effective components and plant derived effective components, is used for fresh keeping and corrosion resistance for picked fruits and picked vegetables, and provides a microorganism and plant derived composite fresh keeping agent for fruits and vegetables. The composite fresh keeping agent is prepared from a component A and a component B, wherein the component A consists of microorganism fermentation fluid and a propolis extract, and microorganisms are bacillus amyloliquefaciens Lh-1, candida intermedia and cryptococcus laurentii; and the component B consists of plant derived effective component mixed liquor and film forming liquor, wherein the plant derived effective component mixed liquor is prepared by mixing a tree peony bark water extract with a citrus peel alcohol extract, a rabdosia rubescens alcohol extract, a radix zanthoxyli water extract, a lycium ruthenicum alcohol extract, a Chinese herbaceous peony water extract, a clinopodium chinense alcohol extract and a citronella water extract, and the film forming liquor is prepared by mixing konjac glucomannan with chitosan. Through the adoption of the composite fresh keeping agent, the fruits and the vegetables are furthest prevented from mildewing and rotting, the effects for preventing the fruits and the vegetables from postharvest diseases are enhanced, the moisture dissipation of the fruits and the vegetables is reduced, the storage time of the fruits and the vegetables is prolonged, and a certain economic value is created.

Description

A kind of microorganism, plant source composite antistaling agent for fruits and vegetables
Technical field
The invention belongs to microorganism antistaling agent technical field, and in particular to a kind of microorganism, plant source compound fruit and vegetable are fresh-keeping Agent.
Background technology
The preservation and antisepsis of fruits and vegetables are the important steps of storage, and the preservation time for how extending fruits and vegetables is that solution is needed in storage A significant problem certainly.At present, the storage practice that China takes is chemical agent fresh-keeping method, low temperature storage method, controlled atmosphere Method etc., wherein chemical agent fresh-keeping method is the more commonly used, but the thing followed is exactly food-safety problem, so development is nuisanceless The antisepsis antistaling agent of type becomes a kind of new trend controlling postharvest disease of fruits and vegetables, has been increasingly becoming study hotspot.
In fruit vegetables storing, postharvest disease includes soft rot, gray mold, brown rot, penicilliosis, pears gray mold, penicilliosis With blossom-end rot etc., so the microorganism for having antagonism to phytopathogen starts to be applied to the disease control after fruit and vegetable picking In.Antagonistic microbe has highly effective and safe, can suppress growth of pathogenic bacteria, and material will not be damaged again.At present more The Antagonistic Fungi of conventional suppression antiseptic preservation of fruits and vegetables includes saccharomycete, bacterium and small-sized filamentous fungi, and they can be in fruits and vegetables table Skin successful reproduction, with pathogen Reverse transcriptase is formed, and secretion antibacterial material is to suppress growth of pathogenic bacteria, while inducing fruits and vegetables to prevent Imperial system resists pathogen invasion, so as to reach the purpose for extending the fruit vegetables storing time.
While microorganism antistaling agent becomes storage study hotspot, plant source preservative relies on its efficient, natural, nothing The advantages such as poison, safety and stable performance, also have become another focus of domestic fruit and vegetable fresh preservation.China possesses kind Various plant resources, has had at present many experiments to confirm that there is composition anti-bacterial refreshing to act in plant（It is fragrant comprising some Pungent material and Chinese herbal medicine）, the fruits and vegetables preservation time is effectively increased, its mechanism of action is：Effective ingredients in plant can suppress attachment In the activity of fruit and vegetable surfaces microorganism so as to which physiological activity maintains reduced levels, reduces microorganism and fruits and vegetables are infected；Together When, active ingredient can form a tunic in fruit and vegetable surfaces, and this tunic can reduce scattering and disappearing for fruits and vegetables internal moisture, weaken fruits and vegetables Respiratory intensity, so as to extend the fruit vegetables storing time.However, microbial source antistaling agent and plant source preservative are used in conjunction with, together When induction fruits and vegetables system of defense resist pathogen invasion, and reduce the moisture loss of fruits and vegetables, weaken fruits and vegetables respiratory intensity etc., while Extend the fruit vegetables storing time, it is few for what is reported at present the antistaling agent of the preservation of fruits and vegetables.
The content of the invention
It is an object of the invention to develop a kind of composite preservative comprising microorganism and plant source active ingredient, incite somebody to action the two Advantage fully combine, for postharvest fruit and vegetable preservation and antisepsis, prevent fruits and vegetables from going mouldy in storage to greatest extent Rot, improve the prevention effect of postharvest disease of fruits and vegetables, reduce the moisture loss inside fruits and vegetables, extend the storage time of fruits and vegetables, wound Make certain economic worth；There is provided it is a kind of by microorganism and plant source for raw material composite natural fruit and vegetable antistaling agent, while providing The application process of the composite antistaling agent for fruits and vegetables.
What the present invention was realized by following technical scheme：A kind of microorganism, plant source composite antistaling agent for fruits and vegetables, micro- life Thing, plant source composite antistaling agent for fruits and vegetables are made up of component A and component B, and component A is by accounting for microorganism, plant source compound fruit and vegetable The microbial fermentation solution of antistaling agent volume 32%-70% and account for microorganism, the propolis of plant source composite antistaling agent for fruits and vegetables volume 3%-8% Extract is constituted, and wherein microorganism is：Concentration is 1 × 106-1×108The bacillus of individual/mL and concentration are 1 × 106-1× 109The saccharomycete of individual/mL is with 1:5-1:20 ratio mixing, the bacillus is bacillus amyloliquefaciens Lh-1 （Bacillus amyloliquefaciens Lh-1）, saccharomycete is with 1:Type Candida between 1 ratio mixing（Candida intermedia）And Cryptococcus laurentii(Cryptococcus laurentii)；Propolis extract is with ethanol Used as Extraction solvent, concentration prepared by general extraction methods is 5-50g/L；
The B component is by the plant source active ingredient mixed liquor for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 12-50% With account for microorganism, plant source composite antistaling agent for fruits and vegetables volume 3-10% into film liquid composition, the plant source active ingredient mixed liquor It is 0.04 by the moutan bark Aqueous extracts that concentration is 0.08 g/mL, the orange peel ethanol extract that concentration is 0.03 g/mL, concentration The Rabdosia rubescens ethanol extract of g/mL, concentration are the Radix zanthoxyli Aqueous extracts of 0.08 g/mL, the lycium ruthenicum that concentration is 0.04 g/mL Ethanol extract, concentration are the Chinese herbaceous peony Aqueous extracts of 0.08 g/mL, calamint ethanol extract, the concentration that concentration is 0.05 g/mL Lemongrass Aqueous extracts for 0.1 g/mL mix, and said extracted liquid accounts for the volume ratio of plant source active ingredient mixed liquor and is：Moutan bark It is Aqueous extracts 3-30%, orange peel ethanol extract 1-20%, Rabdosia rubescens ethanol extract 2-18%, Radix zanthoxyli Aqueous extracts 1-10%, black Matrimony vine ethanol extract 5-35%, Chinese herbaceous peony Aqueous extracts 0.5-15%, calamint ethanol extract 0.5-10% and lemongrass Aqueous extracts 0.5- 20%；It is described into film liquid be mass percent concentration for shell that the sweet glycan of konjaku and the mass percent concentration of 0.5%-2% are 0.6% Glycan is by volume 1:1 ratio mixing.
The extracting method of the plant source active ingredient is：Moutan bark extracting method：20g moutan barks load the circle of 500mL In the flask of bottom, distilled water 300mL is added, 6h is soaked in 75 DEG C -85 DEG C of water-bath, filtered, by filtrate constant volume to 250mL, obtained final product Concentration is 0.08 g/mL moutan bark Aqueous extracts；
The extracting method of orange peel is：10g orange peels are crushed, and 300mL concentration is the immersion of 75% ethanol, then microwave digestion 7min, Microwave power is 900W, and temperature is 75 DEG C, and solid-liquid ratio is 1:30（g∶mL）；Extract is filtered with the activated carbon decolorizing of extract 10% Cross, obtain the orange peel ethanol extract that concentration is 0.03 g/mL；
The extracting method of Rabdosia rubescens：10g Rabdosia rubescens is crushed with medicinal herb grinder, and 250mL concentration is 85% ethanol immersion 1h, so Microwave treatment afterwards, microwave power is 90W, processes 80s, proceeds to reflux refluxing extraction 30min, extract extract 10% Activated carbon decolorizing filtration, obtain the Rabdosia rubescens ethanol extract that concentration is 0.04 g/mL；
The extracting method of Radix zanthoxyli：20g Radix zanthoxylis are fitted in the round-bottomed flask of 500mL, addition distilled water 300mL, 75 DEG C -85 DEG C Water-bath in soak 6h, filter, by filtrate constant volume to 250mL, obtain final product the Radix zanthoxyli Aqueous extracts that concentration is 0.08 g/mL；
The extracting method of lycium ruthenicum：Lycium ruthenicum 2g adds 50 DEG C of water-baths of ethanol that 30mL concentration is 50% to extract 1.5h, will after filtration Residue adds the alcohol steep 1h that 20mL concentration is 50%, then filters, and merging filtrate is settled to 50mL；Extract is with quite Filter in the activated carbon decolorizing of extract 10%, obtain the lycium ruthenicum ethanol extract that concentration is 0.04 g/mL；
The extracting method of Chinese herbaceous peony：20g Peony Roots are fitted in the round-bottomed flask of 500mL, add distilled water 300mL, 75 DEG C of -85 DEG C of water 6h is soaked in bath, is filtered, by filtrate constant volume to 250mL, obtain final product the Chinese herbaceous peony Aqueous extracts that concentration is 0.08 g/mL；
The extracting method of calamint：Calamint powder 10.0g, adds the ethanol 200mL ultrasonic extractions that 200mL concentration is 80% 30min, ultrasound condition is：500W, 40Hz；Filter concentration be 0.05 g/mL calamint ethanol extract；
The extracting method of lemongrass：Lemongrass 10g is crushed with medicinal herb grinder, adds 100mL distilled water to soak 48h at room temperature, so Afterwards with 0.22 m filtering with microporous membrane, the lemongrass Aqueous extracts that concentration is 0.1 g/mL are obtained.
The bacillus is using conventional PDA culture medium culture, cultural method：A, activation：Bacillus is inoculated in In PDA plate culture medium, 28 DEG C of culture 12-16 hours, repetition passes on 2 times；B, culture：Inoculation activation in PDB fluid nutrient mediums Good bacillus, 150r/min, 28 DEG C of culture 36h；C, centrifugation：Bacillus nutrient solution 7000r/min is centrifuged 10min, abandoning supernatant, aseptic water washing 3 times, it is 1 × 10 that blood counting chamber adjusts concentration6-1×108The bacteria suspension of individual/mL ；
The saccharomycete adopts the routine NYDA medium cultures, concrete cultural method to be：A, activation：Saccharomycete is inoculated in into NYDA In plating medium, 30 DEG C of culture 16-20 hours, repetition passes on 2 times；B, culture：Inoculation in NYDB fluid nutrient mediums is activated Saccharomycete, 150r/min, 30 DEG C cultivate 22 hours；C, centrifugation：Yeast bacteria culture fluid 7000r/min is centrifuged 10min, abandons Supernatant, aseptic water washing 3 times are removed, it is 1 × 10 that blood counting chamber adjusts concentration6-1×109The bacteria suspension of individual/mL.
Prepared microorganism, the application process of plant source composite antistaling agent for fruits and vegetables are：Two step spraying methods, the first step：First Component A is sprayed, second step is carried out when fruit and vegetable surfaces air-dry degree up to 80% and is sprayed；Second step：Component B is sprayed, fruits and vegetables dry in the air completely Storage fruits and vegetables are plucked after dry；Wherein：Component A film forming thickness is 2-25 m, and the film forming thickness of component B is 3-25 m, and gross thickness is 5-50µm。
In the bacterial classification, bacillus amyloliquefaciens Lh-1 is Application No. 201410735508.6, and the applying date is 2014- 12-08, open (bulletin) number is 104531559A, entitled《Bacillus amyloliquefaciens Lh-1 and its application》Invention it is special Bacillus amyloliquefaciens Lh-1 described in profit, it is isolated from Shanxi Shanxi Academy of Agricultural Sciences experimental plot soil, its The deposit number of China Committee for Culture Collection of Microorganisms's common micro-organisms center is CGMCC No.8548.Address is：North The institute 3 of Jing Shi Chaoyang Districts North Star West Road 1, Institute of Microorganism, Academia Sinica；Between type Candida and Cryptococcus laurentii Buy in China Committee for Culture Collection of Microorganisms's common micro-organisms center（CGMCC）, its specification meets national industry mark It is accurate.
Bacillus amyloliquefaciens Lh-1 used in the present invention has good bacteriostasis, and antimicrobial spectrum is wide, fungistatic effect is steady It is fixed, once for animal feed additive.Between type Candida and Cryptococcus laurentii be the saccharomycete with fungistatic effect, often For preventing and treating after the adopting of fruit, both at home and abroad to have been reported that, the two is commercially available, and its specification meets national sector standard more. Propolis contains the flavone compounds such as Multiple components, rutin, Quercetin, Galangin, caffeic acid, a- catechins with very strong Antioxidation, particularly the flavonoids in propolis have antibacterial, anti-oxidant etc. act on.Cortex Moutan extract can suppress The growth of pathogenic bacteria of the multiple diseases such as gray mold, early blight；Oranges and tangerines bark extract has stronger bacteriostasis to mould；Rabdosia rubescens With the oxidation resistant effect of antibacterial, fruit morbidity can be postponed and the incidence of disease is reduced；Radix zanthoxyli root extract, lycium ruthenicum are extracted There is the chemical composition of antibacterial activity and antioxidation activity in thing, peony extract and calamint extract；Lemongrass extract For rotten pathogenic bacteria has good antibacterial effect.
The mixture of instant component A microbial fermentation solutions and propolis extract forms ground floor diaphragm, Developing restraint During be attached to the microbial growth of fruit and vegetable surfaces, component B plant source active ingredient mixed liquor and the mixing into film liquid Thing forms thin film in fruit and vegetable surfaces first, suppresses the respiratory intensity of fruits and vegetables, reduces the moisture evaporation inside fruits and vegetables, keeps fruit The hardness of vegetable, such that it is able to avoid to a certain extent, fruits and vegetables are mechanically damaged to be prevented from being infected by harmful microbe.Together When, plant source active ingredient has good fungistatic effect, defines second layer diaphragm, suppresses to be attached to the micro- of surface after plucking Biological growth and breeding, the two collective effect, it is suppressed that the evaporation of fruits and vegetables moisture, reduce the infringement of harmful substance, it is suppressed that Harmful microbe growth and breeding, has reached the fresh-keeping function to fruits and vegetables, and safe efficient, simple to operate, with low cost, shows Work reduces the rotten of fruit vegetables storing, dehydration, increased shelf life, extends the life-span of fruits and vegetables.
Specific embodiment
Embodiment 1：A kind of microorganism, plant source composite antistaling agent for fruits and vegetables, the microorganism, plant source compound fruit and vegetable are fresh-keeping Agent is made up of component A and component B, and component A is by the microorganism for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 62% Zymotic fluid and the propolis extract composition for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 5%, wherein microorganism is：Concentration For 1 × 108The bacillus of individual/mL and concentration are 1 × 106The saccharomycete of individual/mL is with 1:5 ratio mixing, the bacillus For bacillus amyloliquefaciens Lh-1（Bacillus amyloliquefaciens Lh-1）, saccharomycete is with 1:1 ratio mixing Between type Candida（Candida intermedia）And Cryptococcus laurentii(Cryptococcus laurentii)；Propolis Extract is that, using ethanol as Extraction solvent, concentration prepared by general extraction methods is 50g/L；
The B component by account for microorganism, the plant source active ingredient mixed liquor of plant source composite antistaling agent for fruits and vegetables volume 30% with Account for microorganism, plant source composite antistaling agent for fruits and vegetables volume 3% into film liquid composition, the plant source active ingredient mixed liquor is by dense It is 0.04 g/mL to spend the moutan bark Aqueous extracts for 0.08 g/mL, the orange peel ethanol extract that concentration is 0.03 g/mL, concentration Rabdosia rubescens ethanol extract, the Radix zanthoxyli Aqueous extracts that concentration is 0.08 g/mL, the lycium ruthenicum ethanol that concentration is 0.04 g/mL Extract, concentration are that the Chinese herbaceous peony Aqueous extracts of 0.08 g/mL, the calamint ethanol extract that concentration is 0.05 g/mL, concentration are The lemongrass Aqueous extracts mixing of 0.1 g/mL, said extracted liquid accounts for the volume ratio of plant source active ingredient mixed liquor and is：The tree peony severe edema due to hypofunction of the spleen Extract 6%, orange peel ethanol extract 20%, Rabdosia rubescens ethanol extract 18%, Radix zanthoxyli Aqueous extracts 1%, lycium ruthenicum ethanol are extracted Liquid 25%, Chinese herbaceous peony Aqueous extracts 2%, calamint ethanol extract 10% and lemongrass Aqueous extracts 18%；It is described into film liquid be mass percent It is by volume 1 for 0.6% shitosan with mass percent concentration that concentration is the sweet glycan of 2% konjaku:1 ratio mixing.
The extracting method of the plant source active ingredient is：Moutan bark extracting method：20g moutan barks load the circle of 500mL In the flask of bottom, distilled water 300mL is added, 6h is soaked in 75 DEG C -85 DEG C of water-bath, filtered, by filtrate constant volume to 250mL, obtained final product Concentration is 0.08 g/mL moutan bark Aqueous extracts；
The extracting method of orange peel is：10g orange peels are crushed, and 300mL concentration is the immersion of 75% ethanol, then microwave digestion 7min, Microwave power is 900W, and temperature is 75 DEG C, and solid-liquid ratio is 1:30（g∶mL）；Extract is filtered with the activated carbon decolorizing of extract 10% Cross, obtain the orange peel ethanol extract that concentration is 0.03 g/mL；
The extracting method of Rabdosia rubescens：10g Rabdosia rubescens is crushed with medicinal herb grinder, and 250mL concentration is 85% ethanol immersion 1h, so Microwave treatment afterwards, microwave power is 90W, processes 80s, proceeds to reflux refluxing extraction 30min, extract extract 10% Activated carbon decolorizing filtration, obtain the Rabdosia rubescens ethanol extract that concentration is 0.04 g/mL；
The extracting method of Radix zanthoxyli：20g Radix zanthoxylis are fitted in the round-bottomed flask of 500mL, addition distilled water 300mL, 75 DEG C -85 DEG C Water-bath in soak 6h, filter, by filtrate constant volume to 250mL, obtain final product the Radix zanthoxyli Aqueous extracts that concentration is 0.08 g/mL；
The extracting method of lycium ruthenicum：Lycium ruthenicum 2g adds 50 DEG C of water-baths of ethanol that 30mL concentration is 50% to extract 1.5h, will after filtration Residue adds the alcohol steep 1h that 20mL concentration is 50%, then filters, and merging filtrate is settled to 50mL；Extract is with quite Filter in the activated carbon decolorizing of extract 10%, obtain the lycium ruthenicum ethanol extract that concentration is 0.04 g/mL；
The extracting method of Chinese herbaceous peony：20g Peony Roots are fitted in the round-bottomed flask of 500mL, add distilled water 300mL, 75 DEG C of -85 DEG C of water 6h is soaked in bath, is filtered, by filtrate constant volume to 250mL, obtain final product the Chinese herbaceous peony Aqueous extracts that concentration is 0.08 g/mL；
The extracting method of calamint：Calamint powder 10.0g, adds the ethanol 200mL ultrasonic extractions that 200mL concentration is 80% 30min, ultrasound condition is：500W, 40Hz；Filter concentration be 0.05 g/mL calamint ethanol extract；
The extracting method of lemongrass：Lemongrass 10g is crushed with medicinal herb grinder, adds 100mL distilled water to soak 48h at room temperature, so Afterwards with 0.22 m filtering with microporous membrane, the lemongrass Aqueous extracts that concentration is 0.1 g/mL are obtained.
In the bacterial classification, bacillus amyloliquefaciens Lh-1 is Application No. 201410735508.6, and the applying date is 2014- 12-08, open (bulletin) number is 104531559A, entitled《Bacillus amyloliquefaciens Lh-1 and its application》Invention it is special Bacillus amyloliquefaciens Lh-1 described in profit, bacillus amyloliquefaciens Lh-1 are from Shanxi Shanxi Academy of Agricultural Sciences experimental plot soil In it is isolated, its China Committee for Culture Collection of Microorganisms's common micro-organisms center deposit number be CGMCC No.8548.Address is：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica；Between type vacation silk ferment Female and Cryptococcus laurentii is bought in China Committee for Culture Collection of Microorganisms's common micro-organisms center（CGMCC）, its rule Lattice meet national sector standard.
Wherein：Bacillus amyloliquefaciens Lh-1 is preserved using 4 DEG C conventional of PDA slant mediums, and PDA culture medium is：Go Skin potato 200g, sucrose 20g, agar 20g, water 1000mL, natural pH.Cultural method is：Activation：By bacillus amyloliquefaciens Lh-1 is inoculated in PDA plate culture medium, and 28 DEG C of culture 12-16 hours, repetition passes on 2 times.Culture：PDB fluid nutrient mediums（Go Skin potato 200g, sucrose 20g, water 1000mL, natural pH）, the bacillus amyloliquefaciens Lh-1 activated with oese inoculation In PDB fluid nutrient mediums, 150r/min, 28 DEG C of culture 36h.Centrifugation：By the nutrient solution of bacillus amyloliquefaciens Lh-1 7000r/min is centrifuged 10min, abandons supernatant, with aseptic water washing 3 times, concentration is adjusted to for 1 × 10 with blood counting chamber8Individual/mL Bacteria suspension.
Between type Candida and Cryptococcus laurentii buy micro- life common in China Committee for Culture Collection of Microorganisms Thing center（CGMCC）, using the 4 DEG C of preservations of conventional NYDA slant mediums, NYDA culture mediums are：Beef extract 0.8%, yeast is leached Thing 0.5%, glucose 1%, agar 2%.Cultural method is：Activation：Type Candida and Cryptococcus laurentii are inoculated in respectively by between In NYDA plating mediums, 30 DEG C of culture 16-20 hours, repetition passes on 2 times.Culture：NYDB fluid nutrient mediums（Glucose 20g In being dissolved in 100mL distilled water, YE 5g and beef extract 8g is dissolved in 900mL distilled water, and two bottles of solution are in 121 DEG C Two bottles of solution are mixed and used by high pressure steam sterilization 20min, the used time）, it is inoculated with type vacation silk ferment between having activated respectively with oese Female and Cryptococcus laurentii in NYDB fluid nutrient mediums, 150r/min, 30 DEG C are cultivated 22 hours.Centrifugation：Type is false by between The nutrient solution 7000r/min centrifugation 10min of silk yeast and Cryptococcus laurentii, abandon supernatant, with aseptic water washing 3 times, use blood cell Tally is adjusted to concentration for 1 × 106The yeast bacteria suspension of individual/mL.
Prepared microorganism, the application process of plant source composite antistaling agent for fruits and vegetables are：Two step spraying methods, the first step：First Component A is sprayed, second step is carried out when fruit and vegetable surfaces air-dry degree up to 80% and is sprayed；Second step：Component B is sprayed, fruits and vegetables dry in the air completely Storage fruits and vegetables are plucked after dry.
Select growing way consistent, the similar strawberry of maturity is tested, control group and three treatment groups are set.Control Group is that mounted box, deepfreeze 10d are directly plucked after strawberry fruit maturation；Treatment group 1：Have 75% to spray when ripe in strawberry fruit Component A is spilt, component A film forming thickness is 2 m, and harvesting mounted box, deepfreeze 10d are carried out until strawberry surface natural air drying；Place Reason group 2：Have 75% component B is sprayed when ripe in strawberry fruit, the film forming thickness of component B is 3 m, when strawberry surface nature Harvesting mounted box, deepfreeze 10d are carried out when air-dried；Treatment group 3：Have 75% to spray component A, component A when ripe in strawberry fruit Film forming thickness is 2 m, then sprays component B until strawberry surface natural air drying, and the film forming thickness of component B is 3 m, gross thickness For 5 m, harvesting mounted box, deepfreeze 10d are carried out after air-drying again.Experimental result is shown in Table 1.As a result show, component A and component B both is used in conjunction with, deepfreeze after 10 days healthy fruit reach 94.7%, significantly improve the fresh-keeping effect of strawberry, and weight-loss ratio is only For 2.0%, hence it is evident that reduce the percentage of water loss of strawberry.
Table 1
Healthy fruit Weight-loss ratio
Control group 80.3% 7.4%
Treatment group 1（A） 90.6% 2.5%
Treatment group 2（B） 91.0% 2.6%
Treatment group 3（A+B） 94.7% 2.0%
Embodiment 2：A kind of microorganism, plant source composite antistaling agent for fruits and vegetables, the microorganism, plant source composite antistaling agent for fruits and vegetables by Component A and component B are made, and component A is by the fermentable for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 32% Liquid and the propolis extract composition for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 8%, wherein microorganism is：Concentration is 1 ×107The bacillus of individual/mL and concentration are 1 × 107The saccharomycete of individual/mL is with 1:10 ratio mixes, and the bacillus is Bacillus amyloliquefaciens Lh-1（Bacillus amyloliquefaciens Lh-1）, saccharomycete is with 1:1 ratio mixing Between type Candida（Candida intermedia）And Cryptococcus laurentii(Cryptococcus laurentii)；Propolis is carried It is that, using ethanol as Extraction solvent, concentration prepared by general extraction methods is 40g/L to take liquid；
The B component by account for microorganism, the plant source active ingredient mixed liquor of plant source composite antistaling agent for fruits and vegetables volume 50% with Account for microorganism, plant source composite antistaling agent for fruits and vegetables volume 10% into film liquid composition, the plant source active ingredient mixed liquor is by dense It is 0.04 g/mL to spend the moutan bark Aqueous extracts for 0.08 g/mL, the orange peel ethanol extract that concentration is 0.03 g/mL, concentration Rabdosia rubescens ethanol extract, the Radix zanthoxyli Aqueous extracts that concentration is 0.08 g/mL, the lycium ruthenicum ethanol that concentration is 0.04 g/mL Extract, concentration are that the Chinese herbaceous peony Aqueous extracts of 0.08 g/mL, the calamint ethanol extract that concentration is 0.05 g/mL, concentration are The lemongrass Aqueous extracts mixing of 0.1 g/mL, said extracted liquid accounts for the volume ratio of plant source active ingredient mixed liquor and is：The tree peony severe edema due to hypofunction of the spleen Extract 3%, orange peel ethanol extract 18%, Rabdosia rubescens ethanol extract 16%, Radix zanthoxyli Aqueous extracts 7%, lycium ruthenicum ethanol are extracted Liquid 35%, Chinese herbaceous peony Aqueous extracts 0.5%, calamint ethanol extract 0.5% and lemongrass Aqueous extracts 20%；It is described into film liquid be quality percentage It is that 0.6% shitosan presses 1 with mass percent concentration that specific concentration is the sweet glycan of 1.8% konjaku:1 ratio mixing.
The extracting method of the plant source active ingredient is with the methods described of embodiment 1.The method for culturing microbes is same The methods described of embodiment 1.
Select growing way consistent, the similar tomato plant of maturity is tested, control group and three treatment groups are set.Control Directly to pluck after Fruit Ripening of Tomato, normal temperature stores 15d to group；Treatment group 1：Spray when tamato fruit surface has 80% to redden Component A is spilt, component A film forming thickness is 15 m, is plucked until tomato surface natural air drying, normal temperature storage 15d；Treatment group 2：Component B is sprayed when tamato fruit surface has 80% to redden, the film forming thickness of component B is 15 m, when tomato surface nature Plucked when air-dried, normal temperature storage 15d；Treatment group 3：Component A, component A are sprayed when tamato fruit surface has 80% to redden Film forming thickness is 15 m, and when tomato surface natural air drying followed by sprays component B, the film forming thickness of component B is 15 m, total thickness Spend for 30 m, plucked after air-drying again, normal temperature storage 15d.Experimental result is shown in Table 2, as a result shows：Component A and component B The two is used in conjunction with, and rotting rate is reduced to 20.6% after normal temperature is stored 15 days, significantly improves the fresh-keeping effect of tomato, and weightless Rate is only 2.0%, hence it is evident that reduce the percentage of water loss of tomato.
Table 2
Rotting rate Weight-loss ratio
Control group 95.1% 10.9%
Treatment group 1（A） 53.9% 3.3%
Treatment group 2（B） 56.4% 3.6%
Treatment group 3（A+B） 20.6% 2.0%
Embodiment 3：A kind of microorganism, plant source composite antistaling agent for fruits and vegetables, the microorganism, plant source composite antistaling agent for fruits and vegetables by Component A and component B are made, and component A is by the fermentable for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 70% Liquid and the propolis extract composition for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 3%, wherein microorganism is：Concentration is 1 ×106The bacillus of individual/mL and concentration are 1 × 109The saccharomycete of individual/mL is with 1:20 ratio mixes, and the bacillus is Bacillus amyloliquefaciens Lh-1（Bacillus amyloliquefaciens Lh-1）, saccharomycete is with 1:1 ratio mixing Between type Candida（Candida intermedia）And Cryptococcus laurentii(Cryptococcus laurentii)；Propolis is carried It is that, using ethanol as Extraction solvent, concentration prepared by general extraction methods is 5g/L to take liquid；
The B component by account for microorganism, the plant source active ingredient mixed liquor of plant source composite antistaling agent for fruits and vegetables volume 21% with Account for microorganism, plant source composite antistaling agent for fruits and vegetables volume 6% into film liquid composition, the plant source active ingredient mixed liquor is by dense It is 0.04 g/mL to spend the moutan bark Aqueous extracts for 0.08 g/mL, the orange peel ethanol extract that concentration is 0.03 g/mL, concentration Rabdosia rubescens ethanol extract, the Radix zanthoxyli Aqueous extracts that concentration is 0.08 g/mL, the lycium ruthenicum ethanol that concentration is 0.04 g/mL Extract, concentration are that the Chinese herbaceous peony Aqueous extracts of 0.08 g/mL, the calamint ethanol extract that concentration is 0.05 g/mL, concentration are The lemongrass Aqueous extracts mixing of 0.1 g/mL, said extracted liquid accounts for the volume ratio of plant source active ingredient mixed liquor and is：The tree peony severe edema due to hypofunction of the spleen Extract 30%, orange peel ethanol extract 15%, Rabdosia rubescens ethanol extract 2%, Radix zanthoxyli Aqueous extracts 10%, lycium ruthenicum ethanol are extracted Liquid 5%, Chinese herbaceous peony Aqueous extracts 15%, calamint ethanol extract 8% and lemongrass Aqueous extracts 15%；Described is that mass percent is dense into film liquid It is 0.6% shitosan by 1 to spend for the sweet glycan of 1.8% konjaku and mass percent concentration:1 ratio mixing.
The extracting method of the plant source active ingredient is with the methods described of embodiment 1.The method for culturing microbes is same The methods described of embodiment 1.
Select growing way consistent, the similar cucumber plant of maturity is tested, control group and three treatment groups are set.Control Directly to pluck after cucumber fruits maturation, normal temperature stores 8d to group；Treatment group 1：Component A is sprayed when cucumber fruits 78% are ripe, Component A film forming thickness is 25 m, is plucked until cucumber surface natural air drying, normal temperature storage 8d；Treatment group 2：In cucumber Component B is sprayed when fruit 78% is ripe, the film forming thickness of component B is 25 m, is adopted until cucumber surface natural air drying Pluck, normal temperature storage 8d；Treatment group 3：Component A is sprayed when cucumber fruits 78% are ripe, component A film forming thickness is 25 m, is waited until Cucumber surface natural air drying followed by sprays component B, and the film forming thickness of component B is 25 m, and gross thickness is 50 m.Treat to air-dry again After plucked, normal temperature storage 8d.Experimental result is shown in Table 3, as a result shows：Component A is used in conjunction with component B both, low temperature cold The rotting rate of cucumber is reduced to 0.5% after hiding 8 days, significantly improves the fresh-keeping effect of cucumber, and weight-loss ratio is only 1.0%, hence it is evident that Reduce the percentage of water loss of cucumber.
Table 3
Rotting rate Weight-loss ratio
Control group 30.2% 3.9%
Treatment group 1（A） 3.2% 2.3%
Treatment group 2（B） 2.9% 2.6%
Treatment group 3（A+B） 0.5% 1.0%
Embodiment 4：A kind of microorganism, plant source composite antistaling agent for fruits and vegetables, the microorganism, plant source composite antistaling agent for fruits and vegetables by Component A and component B are made, and component A is by the fermentable for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 70% Liquid and the propolis extract composition for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 8%, wherein microorganism is：Concentration is 1 ×106The bacillus of individual/mL and concentration are 1 × 108The saccharomycete of individual/mL is with 1:15 ratio mixes, and the bacillus is Bacillus amyloliquefaciens Lh-1（Bacillus amyloliquefaciens Lh-1）, saccharomycete is with 1:1 ratio mixing Between type Candida（Candida intermedia）And Cryptococcus laurentii(Cryptococcus laurentii)；Propolis is carried It is that, using ethanol as Extraction solvent, concentration prepared by general extraction methods is 25g/L to take liquid；
The B component by account for microorganism, the plant source active ingredient mixed liquor of plant source composite antistaling agent for fruits and vegetables volume 12% with Account for microorganism, plant source composite antistaling agent for fruits and vegetables volume 10% into film liquid composition, the plant source active ingredient mixed liquor is by dense It is 0.04 g/mL to spend the moutan bark Aqueous extracts for 0.08 g/mL, the orange peel ethanol extract that concentration is 0.03 g/mL, concentration Rabdosia rubescens ethanol extract, the Radix zanthoxyli Aqueous extracts that concentration is 0.08 g/mL, the lycium ruthenicum ethanol that concentration is 0.04 g/mL Extract, concentration are that the Chinese herbaceous peony Aqueous extracts of 0.08 g/mL, the calamint ethanol extract that concentration is 0.05 g/mL, concentration are The lemongrass Aqueous extracts mixing of 0.1 g/mL, said extracted liquid accounts for the volume ratio of plant source active ingredient mixed liquor and is：The tree peony severe edema due to hypofunction of the spleen Extract 30%, orange peel ethanol extract 1%, Rabdosia rubescens ethanol extract 18%, Radix zanthoxyli Aqueous extracts 10%, lycium ruthenicum ethanol are extracted Liquid 20%, Chinese herbaceous peony Aqueous extracts 15%, calamint ethanol extract 5.5% and lemongrass Aqueous extracts 0.5%；It is described into film liquid be quality percentage It is that 0.6% shitosan presses 1 with mass percent concentration that specific concentration is the sweet glycan of 0.5% konjaku:1 ratio mixing.
The extracting method of the plant source active ingredient is with the methods described of embodiment 1.The method for culturing microbes is same The methods described of embodiment 1.
Select growing way consistent, the similar apple plants of maturity are tested, control group and three treatment groups are set.Control Directly to pluck after Apple maturation, normal temperature stores 30d to group；Treatment group 1：Component is sprayed when Apple 76% is ripe A, component A film forming thickness is 8 m, is plucked until apple surface natural air drying, normal temperature storage 30d；Treatment group 2：In apple Component B is sprayed when fruits 76% are ripe, the film forming thickness of component B is 8 m, is adopted until apple surface natural air drying Pluck, normal temperature storage 30d；Treatment group 3：Component A is sprayed when Apple 76% is ripe, component A film forming thickness is 8 m, is waited until Apple surface natural air drying followed by sprays component B, and the film forming thickness of component B is 8 m, and gross thickness is 16 m, treats to air-dry again After plucked, normal temperature storage 30d.Experimental result is shown in Table 4, as a result shows：Component A is used in conjunction with component B both, normal temperature storage The rotting rate of apple is reduced to 2.5% after hiding 30 days, significantly improves the fresh-keeping effect of apple, and weight-loss ratio is only 0.8%, hence it is evident that Reduce the percentage of water loss of apple.
Table 4
Rotting rate Weight-loss ratio
Control group 40.8% 10.8%
Treatment group 1（A） 10.7% 5.7%
Treatment group 2（B） 9.8% 4.9%
Treatment group 3（A+B） 2.5% 0.8%

Claims (4)

1. a kind of microorganism, plant source composite antistaling agent for fruits and vegetables, it is characterised in that：The microorganism, plant source compound fruit and vegetable are protected Fresh dose is made up of component A and component B, and component A is by accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 32%-70% Microbial fermentation solution and the propolis extract composition for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 3%-8%, wherein micro- life Thing is：Concentration is 1 × 106-1×108The bacillus of individual/mL and concentration are 1 × 106-1×109The saccharomycete of individual/mL is with body Product is than being 1:5-1:20 ratio mixing, the bacillus is bacillus amyloliquefaciens Lh-1（Bacillus amyloliquefaciens Lh-1）, saccharomycete is with volume ratio as 1:Type Candida between 1 ratio mixing（Candida intermedia）And Cryptococcus laurentii(Cryptococcus laurentii)；Propolis extract is using ethanol as extraction Solvent, concentration prepared by general extraction methods is 5-50g/L；
The B component is the plant source active ingredient mixed liquor for accounting for microorganism, plant source composite antistaling agent for fruits and vegetables volume 12-50% Mix composition into film liquid with microorganism, plant source composite antistaling agent for fruits and vegetables volume 3-10% is accounted for, the plant source active ingredient mixes Close liquid is by the moutan bark Aqueous extracts that concentration is 0.08 g/mL, the orange peel ethanol extract that concentration is 0.03 g/mL, concentration It is the black of 0.04 g/mL that the Rabdosia rubescens ethanol extract of 0.04 g/mL, concentration are the Radix zanthoxyli Aqueous extracts of 0.08 g/mL, concentration Matrimony vine ethanol extract, concentration be the Chinese herbaceous peony Aqueous extracts of 0.08 g/mL, the calamint ethanol extract that concentration is 0.05 g/mL, Concentration is the lemongrass Aqueous extracts mixing of 0.1 g/mL, and said extracted liquid accounts for the volume ratio of plant source active ingredient mixed liquor and is：It is male Root bark of tree peony Aqueous extracts 3-30%, orange peel ethanol extract 1-20%, Rabdosia rubescens ethanol extract 2-18%, Radix zanthoxyli Aqueous extracts 1- 10%th, lycium ruthenicum ethanol extract 5-35%, Chinese herbaceous peony Aqueous extracts 0.5-15%, calamint ethanol extract 0.5-10% and lemongrass water extraction Liquid 0.5-20%；Described is that mass percent concentration is with mass percent concentration for the sweet glycan of konjaku of 0.5%-2% into film liquid 0.6% shitosan is by volume 1:1 ratio mixing.
2. a kind of microorganism according to claim 1, plant source composite antistaling agent for fruits and vegetables, it is characterised in that：The plant The extracting method of source active ingredient is：Moutan bark extracting method：20g moutan barks are fitted in the round-bottomed flask of 500mL, add distillation Water 300mL, soaks 6h in 75 DEG C -85 DEG C of water-bath, filter, and by filtrate constant volume to 250mL, it is that 0.08 g/mL is male to obtain final product concentration Root bark of tree peony Aqueous extracts；
The extracting method of orange peel is：10g orange peels are crushed, and 300mL concentration is the immersion of 75% ethanol, then microwave digestion 7min, Microwave power is 900W, and temperature is 75 DEG C, and solid-liquid ratio is 1:30（g∶mL）；Extract is filtered with the activated carbon decolorizing of extract 10% Cross, obtain the orange peel ethanol extract that concentration is 0.03 g/mL；
The extracting method of Rabdosia rubescens：10g Rabdosia rubescens is crushed with medicinal herb grinder, and 250mL concentration is 85% ethanol immersion 1h, so Microwave treatment afterwards, microwave power is 90W, processes 80s, proceeds to reflux refluxing extraction 30min, extract extract 10% Activated carbon decolorizing filtration, obtain the Rabdosia rubescens ethanol extract that concentration is 0.04 g/mL；
The extracting method of Radix zanthoxyli：20g Radix zanthoxylis are fitted in the round-bottomed flask of 500mL, addition distilled water 300mL, 75 DEG C -85 DEG C Water-bath in soak 6h, filter, by filtrate constant volume to 250mL, obtain final product the Radix zanthoxyli Aqueous extracts that concentration is 0.08 g/mL；
The extracting method of lycium ruthenicum：Lycium ruthenicum 2g adds 50 DEG C of water-baths of ethanol that 30mL concentration is 50% to extract 1.5h, will after filtration Residue adds the alcohol steep 1h that 20mL concentration is 50%, then filters, and merging filtrate is settled to 50mL；Extract is with quite Filter in the activated carbon decolorizing of extract 10%, obtain the lycium ruthenicum ethanol extract that concentration is 0.04 g/mL；
The extracting method of Chinese herbaceous peony：20g Peony Roots are fitted in the round-bottomed flask of 500mL, add distilled water 300mL, 75 DEG C of -85 DEG C of water 6h is soaked in bath, is filtered, by filtrate constant volume to 250mL, obtain final product the Chinese herbaceous peony Aqueous extracts that concentration is 0.08 g/mL；
The extracting method of calamint：Calamint powder 10.0g, adds the ethanol 200mL ultrasonic extractions that 200mL concentration is 80% 30min, ultrasound condition is：500W, 40Hz；Filter concentration be 0.05 g/mL calamint ethanol extract；
The extracting method of lemongrass：Lemongrass 10g is crushed with medicinal herb grinder, adds 100mL distilled water to soak 48h at room temperature, so Afterwards with 0.22 m filtering with microporous membrane, the lemongrass Aqueous extracts that concentration is 0.1 g/mL are obtained.
3. a kind of microorganism according to claim 1, plant source composite antistaling agent for fruits and vegetables, it is characterised in that：The gemma Bacillus is using conventional PDA culture medium culture, cultural method：A, activation：Bacillus is inoculated in PDA plate culture medium, 28 DEG C of culture 12-16 hours, repetition passes on 2 times；B, culture：The bacillus for having activated is inoculated with PDB fluid nutrient mediums, 150r/min, 28 DEG C of culture 36h；C, centrifugation：Bacillus nutrient solution 7000r/min centrifugation 10min, abandoning supernatant, Aseptic water washing 3 times, it is 1 × 10 that blood counting chamber adjusts concentration6-1×108The bacteria suspension of individual/mL；
The saccharomycete adopts the routine NYDA medium cultures, concrete cultural method to be：A, activation：Saccharomycete is inoculated in into NYDA In plating medium, 30 DEG C of culture 16-20 hours, repetition passes on 2 times；B, culture：Inoculation in NYDB fluid nutrient mediums is activated Saccharomycete, 150r/min, 30 DEG C cultivate 22 hours；C, centrifugation：Yeast bacteria culture fluid 7000r/min is centrifuged 10min, abandons Supernatant, aseptic water washing 3 times are removed, it is 1 × 10 that blood counting chamber adjusts concentration6-1×109The bacteria suspension of individual/mL.
4. a kind of microorganism according to claim 1, plant source composite antistaling agent for fruits and vegetables, it is characterised in that：Prepared Microorganism, the application process of plant source composite antistaling agent for fruits and vegetables are：Two step spraying methods, the first step：Component A is first sprayed, fruits and vegetables are treated Surface carries out second step and sprays when air-drying degree up to 75%-80%；Second step：Component B is sprayed, fruits and vegetables pluck storage after drying completely Fruits and vegetables；Wherein：Component A film forming thickness is 2-25 m, and the film forming thickness of component B is 3-25 m, and gross thickness is 5-50 m.
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