CN110583767B - Cryptococcus albidus preservative - Google Patents
Cryptococcus albidus preservative Download PDFInfo
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- CN110583767B CN110583767B CN201910949306.4A CN201910949306A CN110583767B CN 110583767 B CN110583767 B CN 110583767B CN 201910949306 A CN201910949306 A CN 201910949306A CN 110583767 B CN110583767 B CN 110583767B
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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
- A23B7/14—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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a cryptococcus albidus preservative which is compounded by cryptococcus albidus and ascorbic acid and can be used for preserving picked oil beans. The storage test shows that: compared with the control, the rotting rate, the rust spot index and the weight loss rate of each treatment are reduced, the vitamin C content, the chlorophyll content and the soluble protein content are reduced slowly, and the quality of the picked oil kidney beans is positively influenced. The in vitro and in vivo tests show that the cryptococcus albidus can compete with pathogenic bacteria for nutrition and space in a rapid propagation mode, and the competition effect is one of yeast bacteriostasis mechanisms. During the storage period of the green beans treated by the cryptococcus albidus preservative, the activities of superoxide dismutase, phenylalanine ammonia lyase and catalase are increased at the early stage, and the increase of the malondialdehyde in the bean pods is inhibited, which indicates that the cryptococcus albidus has an induction effect on the disease resistance of the green beans.
Description
Technical Field
The invention relates to a yeast preservative.
Background
During the storage and transportation of picked fruits and vegetables, wilting, mildew and rot often occur due to respiratory metabolic activity, microbial action and water loss. The rot caused by the microbial infection is not rare, pathogenic microorganisms invade through necrotic tissues and wounds on the surfaces of fruits and vegetables and propagate by using nutrition and space around an invasion site, so that the fruits and vegetables are infected and rotted, the quality of the fruits and vegetables is reduced, even the commodity value is lost, and the loss is serious.
For a long time, different methods for inhibiting postharvest diseases are gradually applied to the storage and preservation processes of fruits and vegetables, wherein the most common method is a chemical method with low cost and simple and convenient operation, but the method has the defects that the residue of chemical agents threatens human health, causes adverse effects on the environment and causes resistance to postharvest disease pathogenic bacteria after long-term use. The low-temperature storage and other modes also have the problems of large energy consumption, high cost, unstable fruit and vegetable quality and the like. More and more post-harvest disease control methods are applied to fruit and vegetable preservation, and aim to make up for the defects of other modes. Along with the development of biotechnology, the mode of controlling postharvest diseases by using a biological means and reducing fruit and vegetable rot gradually appears in the visual field of people, and the development of a novel biological agent for safely and effectively inhibiting postharvest diseases to be applied to fruit and vegetable fresh-keeping has received wide attention.
At present, many biocontrol bacteria and fungi are applied to disease control, wherein the yeast is concerned because of the characteristics of high safety, wide antibacterial spectrum, rapid growth, high genetic stability, low requirement on nutrition, high tolerance to chemical drugs, capability of being used in combination with other methods and the like.
The antagonistic yeast as one of antagonistic bacteria for preventing and treating postharvest diseases of fruits and vegetables has the main advantages of low requirement on environment, strong stress resistance, rapid propagation, no toxin, small influence by chemical substances, wide antibacterial spectrum and obvious antagonistic effect, and can improve the biocontrol effect by composite application, combination with other antibacterial methods or means of genetic engineering. It is found that antagonistic yeast can produce substances for decomposing mycotoxin or reduce accumulation of toxin on fruit, so that the antagonistic yeast becomes a main strain for biological prevention and treatment of postharvest disease research. There are about more than 600 kinds of yeasts reported at present, and dozens of kinds of yeasts having biocontrol ability have been found, and the kinds of these biocontrol yeasts are mainly concentrated on Cryptococcus (Cryptococcus), candida (Candida), rhodotorula (Rhodotorula) and Pichia (Pichia).
Disclosure of Invention
The invention provides a cryptococcus albidus preservative by researching the inhibition effect of saccharomycetes on postharvest diseases of snap beans, the preservation effect of saccharomycetes on snap beans and the biocontrol mechanism of postharvest pathogenic bacteria. The invention firstly researches the fresh-keeping effect of the microzyme in the snap beans, has obvious fresh-keeping effect when the cryptococcus albidus and the fresh-keeping auxiliary agent are used together, can reduce the postharvest diseases of the snap beans, and provides a theoretical basis for better applying the yeast-preventing bacteria to postharvest fresh-keeping of horticultural products.
The purpose of the invention is realized by the following technical scheme:
a cryptococcus albidus antistaling agent is compounded by cryptococcus albidus and ascorbic acid, wherein: the concentration of Cryptococcus albidus is 1 × 10 2 ～1×10 8 cfu/mL, preferably at a concentration of 1X 10 8 cfu/mL。
The cryptococcus albidus preservative can be used for preserving picked oil beans.
In the invention, the Cryptococcus albidus is Cryptococcus albidus WY-1 (Ca 64 for short), is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of CGMCC No.1976.
Compared with the prior art, the invention has the following advantages:
1. the storage test shows that: compared with the control, the rotting rate, the rust spot index and the weight loss rate of each treatment are reduced, the vitamin C content, the chlorophyll content and the soluble protein content are reduced slowly, and the quality of the picked oil kidney beans is positively influenced.
2. The in vivo test shows that: the cryptococcus albidus can be well colonized on the surfaces of the pods, and can be rapidly propagated in a short time, and then the flora reaches a stable level. The cryptococcus albidus and the ascorbic acid have an inhibiting effect on the occurrence of gray mold, and the prevention and treatment effect is obvious. The in vitro and in vivo tests show that the cryptococcus albidus can compete with pathogenic bacteria for nutrition and space in a rapid propagation mode, and the competition effect is one of yeast bacteriostasis mechanisms.
3. During the storage period of the oil beans treated by the cryptococcus albidus and ascorbic acid compound dosage form, the activities of superoxide dismutase (SOD), phenylalanine Ammonia Lyase (PAL) and Catalase (CAT) are all shown to be increased in the early stage, and the increase of the content of Malondialdehyde (MDA) in bean pods is inhibited, which indicates that the cryptococcus albidus has an induction effect on the disease resistance of the oil beans.
Drawings
FIG. 1 shows the antagonistic action of Cryptococcus albidus and Botrytis cinerea, wherein A is Cryptococcus albidus and B is a control.
FIG. 2 shows the inhibition rate of Cryptococcus albidus on Botrytis cinerea hyphae.
FIG. 3 shows the growth dynamics of Cryptococcus albidus on the pod surface.
FIG. 4 shows the effect of Cryptococcus albidus antistaling agent on the weight loss rate of the kidney bean.
FIG. 5 shows the effect of Cryptococcus albidus antistaling agent on Vc content of semen Phaseoli Radiati.
FIG. 6 shows the effect of Cryptococcus albidus antistaling agent on chlorophyll content of semen Phaseoli Radiati.
FIG. 7 shows the effect of Cryptococcus albidus antistaling agent on soluble protein content of semen Phaseoli Radiati.
FIG. 8 shows the change of malondialdehyde content in the processed oil bean using Cryptococcus albidus antistaling agent.
FIG. 9 shows the effect of Cryptococcus albidus antistaling agent on the SOD activity of the kidney beans.
FIG. 10 is a graph of the effect of Cryptococcus albidus preservative on the PAL activity of vigna unguiculata.
FIG. 11 is a graph showing the effect of Cryptococcus albidus antistaling agent on CAT activity of vigna unguiculata.
Detailed Description
The technical solution of the present invention is further described below with reference to the accompanying drawings, but not limited thereto, and any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention shall be covered by the protection scope of the present invention.
The cryptococcus albidus preservative provided by the invention is compounded by cryptococcus albidus and ascorbic acid, wherein:
1. the cryptococcus albidus preservative has the biological control effect on postharvest diseases of the green beans:
1. preparation of Cryptococcus albidus suspension
Inoculating the cryptococcus albidus seed liquid to 50mL of YPD medium (the inoculation amount is 2 percent), shaking and culturing at 28 ℃ and 200r/min for 36h to obtain cryptococcus albidus fermentation liquid, centrifuging at 5000r/min for 10min, collecting thalli, and blending with sterile physiological saline (0.9 percent) to prepare cryptococcus albidus suspension with the concentration required by the test for later use.
2. Isolation of pathogenic bacteria and preparation of bacterial suspension
The method comprises the steps of transferring and purifying botrytis cinerea separated from naturally-occurring green beans for multiple times, culturing for 10 days at 26 ℃, adding 2mL of sterile water into a culture dish, gently scraping cultured spores and thalli by using a sterile blade, washing the thalli by using sterile water, fully vibrating, filtering hyphae by using four layers of gauze to obtain a pathogenic spore suspension, and then adjusting to the concentration required by a test.
3. Antagonistic test against pathogenic bacteria
(1) A filter paper sheet method: placing Botrytis cinerea cake with diameter of 5mm on one side of PDA plate at equal distance from midpoint, placing filter paper sheet with diameter of 1mm on one side, and dripping 15 μ L of 1 × 10 8 The light cryptococcus albidus suspension. Culturing at 25 deg.C for 7d, observing growth of Botrytis cinerea with plate inoculated with Botrytis cinerea and sterile water as control, and repeating treatment for 3 times.
(2) Coating method: taking 100 μ L of 1 × 10 8 The method comprises the following steps of inoculating cfu/mL of shallow cryptococcus albidus suspension on a PDA solid culture medium, uniformly coating the PDA solid culture medium with a coating rod, inoculating a circular Botrytis cinerea cake with the diameter of 5mm on the culture medium after air drying, performing static culture at 25 ℃ for 7d, observing the growth condition of the Botrytis cinerea by taking the PDA solid culture medium coated with sterile water and inoculated with the Botrytis cinerea as a control, and repeating the treatment for 3 times in each group.
4. Inhibition of shallow cryptococcus albidus suspension on pathogenic bacteria hyphae
Inoculating a botrytis cinerea cake with the diameter of 5mm into a 50mLPDB culture medium, respectively inoculating the cryptococcus albidus suspension with the inoculation amount of 2% (V: V), shaking the flask at 25 ℃ for 7d at 200r/min, taking the non-inoculated yeast as a control, recording the growth condition of botrytis cinerea hyphae, filtering the obtained hyphae with gauze, drying and weighing, and determining the inhibition degree of the cryptococcus albidus on the growth of the botrytis cinerea hyphae, wherein each treatment is repeated for 3 times.
2. Prevention and treatment effect of cryptococcus albidus on kidney bean diseases
Selecting semen Phaseoli Radiati with consistent color and no mechanical injury or disease, cutting 5mm (width) and 12mm (depth) wound with sterile blade on bean pod at equal distance, and treating with Cryptococcus albidus antistaling agent with yeast concentration of 1 × 10 8 cfu/mL。
Naturally drying the processed green beans, and inoculating spores with the concentration of 1 × 10 after 12h 6 cfu/mL of botrytis cinerea, bagging, keeping the humidity at 90%, storing at room temperature, recording and observing the disease occurrence condition of the bean pods from the next day, and counting once every three days. The experiment was repeated three times.
The disease stage of the kidney bean: grade 0, no disease occurs in the fruit;
grade 3, the area of the disease is more than 30 percent of the area of the fruit.
Disease index =100 × Σ (number of fruits affected at each stage × number of corresponding stages)/(total number of surveys × number of highest number of disease stages)
The control effect = (control disease index-treatment disease index)/control disease index x 100%
3. Growth dynamics of Cryptococcus albidus on surface of semen Phaseoli vulgaris
Treating semen Phaseoli Radiati with 2% sodium hypochlorite solution for 3min, washing with sterile water, and air drying. By 1X 10 8 Uniformly spraying cfu/mL of light cryptococcus albidus suspension on the surfaces of bean pods, taking out the bean pods, airing the bean pods, bagging the bean pods to keep a certain relative humidity, storing the bean pods at room temperature, taking the number of yeast determined after 1h of inoculation as an initial value (0 h), determining the number of the yeast once every 12h, and determining the bacterial quantity dynamic within 96 h. The method for measuring the number of yeasts on the surfaces of the pods comprises the following steps: soaking the processed green beans in 500mL of sterile water, ultrasonically cleaning for 5min,then the number of the light cryptococcus albidus in the cleaning solution is determined by a coating method and microscopic examination. The test was repeated 3 times.
4. Storage test of post-harvest oil beans
Selecting the oil kidney beans with consistent sizes and no diseases or mechanical damages, and treating the oil kidney beans after purchase for postharvest fruit storage tests. Mixing semen Phaseoli Radiati with 1 × 10 8 Uniformly spraying the cfu/mL cryptococcus albidus preservative on the surfaces of the bean pods, taking out the bean pods, naturally airing the bean pods, keeping 90% of relative humidity by using a preservative film and bagging mode, and storing the bean pods at room temperature. The rotting condition of the green beans in different treatment groups is observed every 3d by taking untreated green beans as a control group and 12d as a storage period, various quality indexes of fruits are determined (according to physiological and biochemical experiment guidance after fruit and vegetable harvesting, slight modification is carried out), and the experiment is repeated for 3 times.
1. And (4) adopting a weighing method to determine. The weight loss of the kidney beans was measured from the beginning of storage, once every 3 d.
Weight loss rate = (fruit original weight-weight at measurement)/original weight × 100%.
2. Rate of decay
Dividing the rotten area size of the fruit into 4 grades:
grade 3, the rotten area is 50-70% larger than the area of the fruit.
The decay index was calculated by the following formula:
rot rate = ∑ (rot level × pod number of this level)/(highest rot level × total pod number) × 100%
3. The rust spot index is divided into 0-3 grades according to the occurrence degree of rust spots on the surfaces of the green beans:
grade 0-no rust;
grade 1-less rust, having commercial value;
grade 2-more rust spots, no commercial value;
grade 3-severe rust spots, loss of eating quality.
Rust index = Σ (rust grade × number of grades)/(highest grade × total number of samples) × 100
4. Chlorophyll content
Weighing 0.5g of sample, shearing, adding 1mL of distilled water, adding a small amount of calcium carbonate, grinding, adding 10mL of an extracting solution consisting of absolute ethyl alcohol and acetone according to a ratio of 1.
5. Ascorbic acid content
A proper amount of the kidney bean sample is weighed, a small amount of 1% oxalic acid is respectively added to the kidney bean sample, the kidney bean sample is ground into slurry by a mortar, gauze is used for filtering, the filtrate is transferred to a 50mL volumetric flask, and then 2% oxalic acid is used for metering the volume. 1.0mL of a standard ascorbic acid solution (0.1 mg/mL) was added to 9.0mL of an oxalic acid solution (1% concentration), and the mixture was titrated with 0.1% of 2, 6-dichlorophenol indophenol by a microtitre tube to be reddish, and the end point was reached after the solution did not fade within 15 seconds. The value of T (mean) was calculated from the volume of dye used, i.e.1 mL of dye corresponds to how many mg of Vc. Exactly 10.0mL of the prepared sample filtrate were pipetted in duplicate into two 50mL Erlenmeyer flasks, as before.
Ascorbic acid content: m = VT/m 0 ×100
In the formula, m: the mass (mg) of Vc contained in 100g of sample;
v: volume of dye used for titration (mL);
t: mass Vc (mg/mL) can be oxidized by dye per milliliter;
m 0 :10mL of the sample solution contained the mass number (g) of the sample.
6. Soluble proteins
Sample 0.5g was weighed, and the weight (g): volume (mL) = 1.
7. Malondialdehyde content
Sample 0.5g was weighed, and the weight (g): volume (mL) = 1.
8. Superoxide dismutase (SOD) Activity
According to the weight (g): volume (mL) = 1.
9. Catalase (CAT) Activity
Weighing 0.5g of an oil kidney bean sample, adding physiological saline, and weighing (g): volume (mL) =1, ice-water bath preparation to 10% homogenate, 2500r/min centrifugation for 10min, supernatant, and 1:4 adding normal saline for dilution, and operating according to the kit instruction.
10. Phenylalanine Ammonia Lyase (PAL)
According to the weight (g): volume (mL) = 1.
5. Results and analysis
1. Biological control effect of cryptococcus albidus on postharvest diseases of oil beans
(1) Confrontation test
The results of the plate confrontation test filter paper method show that the cryptococcus albidus does not have obvious inhibition zone on botrytis cinerea, but compared with the control, the growth of botrytis cinerea hyphae does not cover the filter paper, which shows that the inhibition mechanism of the cryptococcus albidus does not directly produce strong and effective bactericidal substances to inhibit pathogenic bacteria. In the coating method inhibition test, the growth of botrytis cinerea is obviously inhibited when the plate inoculated with the shallow cryptococcus albidus is coated, only a very small amount of hyphae can be seen, but the shallow cryptococcus albidus grows well, which indicates that the shallow cryptococcus albidus can effectively utilize nutrition and space for propagation. The results of the plate-aligning of the filter paper sheet method and the coating method are shown in FIG. 1.
(2) Influence of Cryptococcus albidus on growth of pathogenic bacteria hyphae after oil bean picking
After the cryptococcus albidus and the botrytis cinerea are subjected to symbiotic culture at 25 ℃ for seven days, the hypha inhibition effect is shown in figure 2. After mycelium is dried and weighed, the inhibition rate of the cryptococcus albidus on botrytis cinerea mycelium is found to reach 94.74%.
(3) Control effect of different treatments on fruit with postharvest disease of green beans
The cryptococcus albidus inhibits the growth of pathogenic bacteria on bean pods, the disease index is 24.77, and the prevention and treatment effect reaches 65.66%. The cryptococcus albidus has good adhesion capacity on the fruit surface, and the propagation speed of the cryptococcus albidus is higher than that of pathogenic bacteria, so that the cryptococcus albidus can occupy nutrition and propagation space on the fruit surface in advance, and a dry mycoderm is formed on a wound of the fruit to limit the growth and propagation of the pathogenic bacteria.
(4) Growth dynamics of Cryptococcus albidus on pods
FIG. 3 shows the dynamic change of the Cryptococcus albidus colony on the pod, and the results show that the Cryptococcus albidus can colonize on the surface of the green bean and has an increasing process, the maximum value is reached between 36 and 48 hours, the bacterial quantity is slightly reduced after 48 hours, but the colony number is stable within the investigation time.
2. Storage test of post-harvest oil beans
(1) Influence on storage quality of green beans
a. Effect on rotting and rusty spots during storage of green beans
The cryptococcus albidus + ascorbic acid-treated kidney beans were reduced in rot and rust compared to the controls, with a rot rate and rust index of 25.35% and 20.44%, respectively, significantly lower than the controls (P < 0.05), 49.58% and 54.12%, respectively, for the cryptococcus albidus + ascorbic acid-treated kidney beans.
b. Influence on Water content during storage of the beans
The transpiration and respiration of the fruit during storage cause a large amount of water loss, which is a factor of weight reduction of the beans during storage. As can be seen from FIG. 4, the weight loss rate of Cryptococcus albidus + ascorbic acid treatment was 6.04% at 6 days of storage, which is 53.8% of the control. When the edible oil is stored for the 9 th day, the weight loss ratio of the cryptococcus albidus and the ascorbic acid is 16.9 percent, which is 66 percent of the comparison, and the weight loss ratio is obviously lower than the comparison (P is less than 0.05), and the water loss of the oil kidney beans can be reduced.
c. Influence on vitamin C content of green beans
As can be seen from FIG. 5, the content of vitamin C in Cryptococcus albidus + ascorbic acid gradually decreased with the number of days of storage. The vitamin C content of the oil beans in the first three days of storage is reduced to some extent, but the difference between the oil beans and the control is small, the vitamin content of the control treatment from 3d to 6d is reduced quickly, and the loss of the vitamin C of the oil beans in the storage period is delayed. The results after 9 days storage showed that the vitamin C content was significantly different from the control.
d. Influence on chlorophyll content of black bean
Changes in chlorophyll content during storage of the green beans are shown in fig. 6, showing a tendency to decrease throughout the storage period, and the rate of decrease increases from 3d after storage. The reduction rate of the chlorophyll content of the cryptococcus albidus and ascorbic acid treated by the cryptococcus albidus and the ascorbic acid is smaller than that of a control in 3-6 days, which indicates that the cryptococcus albidus and the ascorbic acid can relieve pod yellowing in different degrees, wherein the content of the cryptococcus albidus and the ascorbic acid is reduced by 30.5% compared with the initial content, a higher level is kept during storage, and the difference from the control is obvious (p is less than 0.05).
e. Influence on soluble protein content of vigna unguiculata
FIG. 7 shows the change in soluble protein content of Cryptococcus albidus + ascorbic acid-treated vigna unguiculata during storage. The content of soluble protein is slightly reduced in the early storage period, and the content is rapidly increased in the middle storage period along with the extension of the storage time and is rapidly reduced in the final storage period. The storage 9d reduction was 21.8%. The increase of the content of the soluble protein in the storage process is probably related to the change of the content of the defensive enzyme in the storage process, and the content of the soluble protein at the end stage of the storage is rapidly reduced because the rapid reduction of the soluble protein is related to the degradation of each defensive enzyme along with the aging of fruit tissues, indicates that the quality of the kidney beans is qualitatively changed, and the storage value is gradually lost.
(2) Effect on MDA content during storage of Glycine max
MDA is the product of cellular membranization or lipidization. When plants are stressed or in the process of aging, the generation and elimination mechanism of free radicals in vivo is damaged, and the generation of the free radicals can damage cell membranes, so that the cell membranes are gradually degraded into MDA, and the content of the MDA can reflect the aging degree of the plants. FIG. 8 shows the change of MDA content of Cryptococcus albidus antistaling agent in storage period, the change of MDA content in storage period is not big, and the MDA content is lower than the control in 9d storage.
(3) Effect on SOD Activity during storage of Glycine max
As can be seen from FIG. 9, the SOD enzyme activity tended to increase and then decrease with the lapse of storage time. The SOD enzyme activity of the cryptococcus albidus and ascorbic acid treated in the early storage period is improved, and the SOD enzyme activity of the cryptococcus albidus and ascorbic acid treated in the 6 th day of storage is higher than that of a control, which shows that the SOD enzyme activity of the cryptococcus albidus and ascorbic acid treated in the storage period has a certain promotion effect. The slightly increased SOD activity in the control group at the end of storage was correlated with infection by pathogenic bacteria at the end of storage.
(4) Effect on PAL Activity during storage of Glycine max
FIG. 10 shows the effect of Cryptococcus albidus preservative on the PAL activity of the storage period of the beans. As can be seen from the figure, the PAL activity of the oil bean is increased by the Cryptococcus albidus + ascorbic acid treatment in the early storage period, which is mainly related to the fruit resistance induced by the Cryptococcus albidus. The cryptococcus albidus + ascorbic acid treatment still maintained higher PAL activity at the end of storage, which is significantly different from the control (P < 0.05).
(5) Effect on CAT Activity during storage of Glycine max
The Cryptococcus albidus + ascorbic acid treatment during storage had an effect on CAT activity of the green beans. CAT activity continuously rises 6 days before storage, and reaches a peak value on the 6 th day, while a peak value on the 9 th day is reached by a contrast, which shows that the CAT activity of the green beans can be promoted by the cryptococcus albidus and the ascorbic acid in the early storage period to different degrees.
Claims (2)
1. The fresh-keeping agent for the kidney bean is characterized by being compounded by Cryptococcus albidus WY-1 and ascorbic acid, wherein the Cryptococcus albidus WY-1 is prepared by the following steps of: the concentration of Cryptococcus albidus is 1 × 10 2 ～1×10 8 cfu/mL; the cryptococcus albidus is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, and the preservation number is CGMCC No.1976.
2. The fresh-keeping agent for green kidney beans according to claim 1, characterized in that the concentration of cryptococcus albidus is 1 x 10 8 cfu/mL。
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