CN114521582B - Method for preventing and controlling brown rot after plum harvest - Google Patents

Method for preventing and controlling brown rot after plum harvest Download PDF

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Publication number
CN114521582B
CN114521582B CN202210181088.6A CN202210181088A CN114521582B CN 114521582 B CN114521582 B CN 114521582B CN 202210181088 A CN202210181088 A CN 202210181088A CN 114521582 B CN114521582 B CN 114521582B
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brown rot
water extract
honeysuckle
mugwort
leaves
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CN114521582A (en
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巴良杰
罗冬兰
曹森
雷霁卿
马超
王瑞
吉宁
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Guiyang University
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Guiyang University
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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
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • 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
    • Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
    • Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change

Abstract

The invention provides a method for preventing and controlling brown rot of plums after picking, and belongs to the technical field of fruit and vegetable postpicking preservation. The invention comprises the following steps: immersing the plum fruit in hot water of 50-55deg.C for heat treatment for 2-3min; the hot water contains honeysuckle leaf water extract and mugwort leaf water extract. According to the invention, through the combination of heat treatment and natural bactericides, the growth of brown rot can be obviously inhibited, and the occurrence rate of brown rot is reduced; and the method is simple to operate, environment-friendly, low in cost and suitable for popularization and application of plum farmers.

Description

Method for preventing and controlling brown rot after plum harvest
Technical Field
The invention belongs to the technical field of fruit and vegetable postharvest preservation, and particularly relates to a method for preventing and controlling brown rot of plums after harvest.
Background
Decay of fresh fruit after harvest is a global problem, and infectious diseases caused by fungal infestation are one of the main causes. Brown rot, also known as sclerotium disease, fruit rot, solid rot, etc., is an important invasive disease of picked stone fruits. Research on the species of the brown rot pathogens of fruits shows that the brown rot pathogens from home and abroad are divided into the following 4 species: sclerotinia sclerotiorum, brown rot of American Australian stone fruit and monilia mandshurica. Pathogenic bacteria generally invade from wounds, form light brown soft rot spots on fruit surfaces centered on the wounds, then spread out quickly around, and finally spread out over whole fruits, producing white or brown spherical particles arranged concentrically on the fruit surfaces, i.e. conidium layers of the bacteria, which are typical symptoms of brown rot. At present, researches on brown rot of picked fruits are mainly focused on fruits such as peach, cherry, apple, plum and the like.
The plums are one of traditional fruits in China, have bright color, delicious flavor, rich fragrance and rich nutrition, are deeply favored by consumers, and have extremely high economic value. However, plums are ripened in summer season with high temperature, the thin juice of the skin of the fruits is more, the moisture content is high, about 25% -30% of the fruits are lost due to extremely easy softening and rotting each year, and the storage, fresh keeping, transportation, sales and consumption of the plums are seriously affected, wherein, the occurrence of brown rot causes one of the main reasons for the rotting of the plums.
Currently, the fruit treatment of the picked plum fruits mainly comprises physical, chemical and biological methods, such as low-temperature storage and modified atmosphere storage are commonly adopted in the physical method, however, the low-temperature storage is easy to generate cold damage, and the modified atmosphere storage requires higher equipment cost; the chemical bactericide can obviously inhibit the brown rot of the plum fruits, but long-term use of the chemical bactericide is easy to cause drug resistance of germs and causes a large amount of chemical agents to remain on the fruits; biological control using antagonistic bacteria also has good effects, but requires a strict culture environment to be grasped and needs to be inoculated by a professional. Therefore, there is a need for a post-harvest treatment method for plum fruits, which is low in cost, green, environment-friendly, simple and convenient to operate, and easy to be applied to the plum farmers, and reduces the occurrence rate of brown rot of the picked plum fruits.
Disclosure of Invention
Therefore, the invention aims to provide a method for preventing and controlling brown rot of plums after picking, which can obviously prolong the storage time of plums and reduce the occurrence rate of brown rot by combining heat treatment with a natural bactericide.
In order to achieve the above object, the present invention provides the following technical solutions:
a method for preventing and controlling brown rot of prune after picking comprises soaking prune fruit in 50-55deg.C hot water for 2-3min; the hot water contains honeysuckle leaf water extract and mugwort leaf water extract.
Preferably, the heat treatment temperature is 52-53 ℃.
Preferably, the heat treatment time is 2.5min.
Preferably, the concentration of the honeysuckle leaf water extract and the mugwort leaf water extract in the hot water is 5-10%; more preferably, the concentration of the honeysuckle leaf water extract and the mugwort leaf water extract in the hot water is 8%.
Preferably, the preparation method of the honeysuckle leaf water extract and the mugwort leaf water extract comprises the following steps:
weighing honeysuckle leaves and mugwort leaves according to the mass ratio of 1-2:1-2, decocting with 8-12 times of water for 20-30min, filtering and concentrating to 100%; the concentration 100% means: every 100g of honeysuckle leaves and mugwort leaves water extraction filtrate is concentrated to 100ml.
More preferably, the mass ratio of the honeysuckle leaves to the mugwort leaves is 1:1.
More preferably, the decoction is followed by filtration, the residue is repeatedly decocted for 2-3 times, and the filtrate is mixed and concentrated.
Preferably, the method further comprises spraying the honeysuckle leaf water extract and the mugwort leaf water extract before picking the plum fruits.
Preferably, the method further comprises the step of performing low-temperature storage after the heat treatment is completed; more preferably, the plum fruits are dried in the air and stored in a low-temperature environment with a relative humidity of 90-95% at 0-1 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the invention provides a method for preventing and controlling brown rot of plums after picking, which can inhibit germination and growth of brown rot germs of plums by heat treatment, and can reduce the rot rate of the plums by heat shock proteins; the growth of brown rot is inhibited by antibacterial components in the honeysuckle leaves and the mugwort leaf water extract, so that the brown rot incidence of picked plum fruits is further reduced.
In addition, the invention adopts heat treatment and biological source medicament treatment, has no chemical residue, high safety, simplicity and effectiveness; the wormwood has strong adaptability, is planted in a large area in China, and the honeysuckle leaves belong to byproducts for processing the honeysuckle, so that the sources of the two natural bactericides are wide, and the application cost is reduced.
Detailed Description
The invention provides a method for preventing and controlling brown rot after plum picking, which comprises the following steps: immersing the plum fruit in hot water of 50-55deg.C for heat treatment for 2-3min; the hot water contains honeysuckle leaf water extract and mugwort leaf water extract. According to the invention, through combining heat treatment with natural bactericides, the growth of brown rot can be obviously inhibited, and the occurrence rate of brown rot is reduced.
The heat treatment is to kill or deactivate pathogenic bacteria on plum fruits by heat, and to achieve fresh-keeping effect by certain metabolic processes after picking. The heat treatment temperature is low, the killing force on pathogenic bacteria is insufficient, and the fresh-keeping effect is not obvious; the heat treatment temperature is too high, which can cause scalding to fruits, affect quality and negatively affect freshness. The preferred heat treatment temperature of the invention is 52-53 ℃; further preferably, the heat treatment temperature is 53 ℃. Preferably, the heat treatment time is 2.5min.
The concentration of the honeysuckle leaf water extract and the mugwort leaf water extract in the hot water is preferably 5-10%; further preferably, the concentration of the honeysuckle leaf water extract and the mugwort leaf water extract is 8%. The antibacterial components contained in the honeysuckle leaves and the mugwort leaves can obviously inhibit the growth of brown rot germs of plum fruits, so that the occurrence of brown rot after picking is avoided.
The preparation method of the honeysuckle leaf water extract and the mugwort leaf water extract preferably comprises the following steps: weighing honeysuckle leaves and mugwort leaves according to the mass ratio of 1-2:1-2, decocting with 8-12 times of water for 20-30min, filtering and concentrating to 100%; the concentration 100% means: every 100g of honeysuckle leaves and mugwort leaves water extraction filtrate is concentrated to 100ml. As an embodiment, the impurities in the honeysuckle leaves and the mugwort leaves are removed before the decoction. The invention further preferably has the mass ratio of honeysuckle leaves to mugwort leaves of 1:1; still more preferably 10 volumes of water are decocted for 25min.
Further preferably decocting, filtering, repeatedly decocting the residue for 2-3 times, mixing the filtrates, and concentrating; more preferably, the mixture is decocted for 3 times by filtration, and the filter screen is 10-25 meshes.
The invention preferably sprays the honeysuckle leaf water extract and the mugwort leaf water extract in advance before the plum fruits are harvested; further preferably, the concentration of the honeysuckle leaf water extract and the mugwort leaf water extract is 5-10%; more preferably, the concentration of the honeysuckle leaf water extract and the mugwort leaf water extract is 8%. In an embodiment, the solvent is tap water or sterile water during spraying. It is further preferable that the spraying amount is such that water drops are present on the surfaces of the leaves and fruits of the plum tree but do not flow down in strands. The sterilizing solution is sprayed before the picking of the plum fruits, so that a part of brown rot pathogenic bacteria carried by the plum fruits during the period of orchard infection can be killed in advance, and the subsequent treatment and storage of the plum fruits are facilitated.
The invention can reduce brown rot of picked plum fruits by heat treatment and natural bactericide treatment, but low-temperature storage or modified atmosphere storage is still needed if long-term preservation is needed. The invention preferably carries out low-temperature storage after heat treatment is finished, and further preferably, the plum fruits are dried (natural sterilization components are remained in the plum fruits) and stored in a low-temperature environment with the relative humidity of 90-95% at the temperature of 0-1 ℃.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A method for preventing and controlling brown rot after plum harvest, which comprises the following steps:
1) Before collecting plum fruits, preparing a honeysuckle leaf and mugwort leaf water extract solution with the mass concentration of 8% by taking sterile water as a solvent, and applying the solution to Li Shupen by using a sprayer until water drops are formed on the surfaces of leaf surfaces and fruits but the water drops do not flow down in a stranding manner;
2) Washing picked plum fruits with tap water or distilled water to remove surface impurities;
3) Mixing clean and impurity-free honeysuckle leaves and mugwort leaves according to a mass ratio of 1:1, decocting for 25min by 10 times of volume water, filtering by a 20-mesh sieve to obtain filter residues, adding water into the filter residues again to 10 times of volume, decocting for 25min, repeating for 3 times, and mixing the filtrates; concentrating with slow fire to 100% (100 ml water extract is obtained by concentrating every 100g of mixture of flos Lonicerae leaf and folium Artemisiae Argyi);
4) Adding water into the water decoction of the honeysuckle leaves and the mugwort leaves for dilution until the concentration of the water extracts of the honeysuckle leaves and the mugwort leaves is 8%;
5) Controlling the temperature of the water extract in the step 3) to be 53 ℃, and soaking the picked plum fruits for 2.5min;
6) After the soaking is finished, the plum fruits are fished out and are placed in a shade place for airing (the plum fruits are cut and recorded without wiping);
7) And (3) placing the dried plum fruits in a cold storage with the temperature of 0-1 ℃ and the relative humidity of 90-95% for low-temperature storage.
Example 2
A method for preventing and controlling brown rot after plum harvest, which comprises the following steps:
1) Washing picked plum fruits with tap water or distilled water to remove surface impurities;
2) Mixing clean and impurity-free honeysuckle leaves and mugwort leaves according to a mass ratio of 2:1, decocting for 30min by 8 times of volume water, adding water into filtered filter residues again, decocting for 30min by 8 times of volume, repeating for 2 times, and mixing the filtrates; concentrating with slow fire to 100% (100 ml water extract is obtained by concentrating every 100g of mixture of flos Lonicerae leaf and folium Artemisiae Argyi);
3) Adding water into the water decoction of the honeysuckle leaves and the mugwort leaves for dilution until the concentration of the water extracts of the honeysuckle leaves and the mugwort leaves is 5%;
4) Controlling the temperature of the water extract in the step 3) to be 50 ℃, and soaking the picked plum fruits for 3min;
5) After the soaking is finished, the plum fruits are fished out and are placed in a shade place for airing (the plum fruits are cut and recorded without wiping);
6) And (3) placing the dried plum fruits in a cold storage with the temperature of 0-1 ℃ and the relative humidity of 90-95% for low-temperature storage.
Example 3
A method for preventing and controlling brown rot after plum harvest, which comprises the following steps:
1) Before collecting plum fruits, preparing a honeysuckle leaf and mugwort leaf water extract solution with the mass concentration of 10% by taking sterile water as a solvent, and applying the solution to Li Shupen by using a sprayer until water drops are formed on the surfaces of leaf surfaces and fruits but the water drops do not flow down in a stranding manner;
2) Washing picked plum fruits with tap water or distilled water to remove surface impurities;
3) Mixing clean and impurity-free honeysuckle leaves and mugwort leaves according to a mass ratio of 1:2, decocting with 12 times of water for 20min, adding water into the filtered filter residues again to 12 times of water for 20min, repeating for 3 times, and mixing the filtrates; concentrating with slow fire to 100% (100 ml water extract is obtained by concentrating every 100g of mixture of flos Lonicerae leaf and folium Artemisiae Argyi);
4) Adding water into the water decoction of the honeysuckle leaves and the mugwort leaves for dilution until the concentration of the water extracts of the honeysuckle leaves and the mugwort leaves is 10%;
5) Controlling the temperature of the water extract in the step 3) to be 55 ℃, and soaking the picked plum fruits for 2min;
6) After the soaking is finished, the plum fruits are fished out and are placed in a shade place for airing (the plum fruits are cut and recorded without wiping);
7) And (3) placing the dried plum fruits in a cold storage with the temperature of 0-1 ℃ and the relative humidity of 90-95% for low-temperature storage.
Comparative example 1
The same as in example 1, except that only the heat treatment was performed.
Comparative example 2
The same as in example 1, except that only the honeysuckle flower leaf aqueous extract and the mugwort leaf aqueous extract were used for soaking.
Example 4
Effect of different treatments on the occurrence rate of brown rot of plum fruits
The method comprises the steps of collecting the fruits of the test plums in an orchard of Guiyang, guizhou province, removing diseased fruits, injured fruits and malformed fruits after collecting, selecting mature fresh plums which are full, free of diseases and insect pests, uniform in size and consistent in maturity, soaking the fresh plums in a sodium hypochlorite solution with the mass portion of 1.5% for 2min, flushing the fresh plums with tap water for 3 times, and airing the fresh plums at room temperature for standby.
The brown rot pathogen is rhizoctonia solani (Monilinia fructicola), and is isolated from typical prune fruits. Culturing the above pathogenic bacteria on Potato Dextrose Agar (PDA) at 26deg.C for 6d, preparing into spore suspension (1×10) with sterile water under aseptic environment 5 Individual spores/ml).
Perforating plum fruits with a puncher, punching two holes (fruit waist) per fruit, and inoculating 10 μl of 1×10 5 The individual spores/ml brown rot spore suspension, then the plum fruits inoculated with the brown rot spore suspension were treated with example 1, comparative example 2 and blank control (without any treatment, only placed in a freezer at 0-1 ℃ C., relative humidity 90-95% for low temperature storage), and after 60 days the incidence was counted. 15 fruits were treated per group, 3 replicates.
Incidence = number of fruit incidence holes/total number of fruit holes x 100%
The results were as follows:
TABLE 1 Effect of different treatments on the incidence of brown rot in plum fruits
Treatment group Example 1 Comparative example 1 Comparative example 2 Blank control
Morbidity/% 8.89±0.78 40.00±0.43 57.78±0.57 91.11±0.69
Control effect/% 90.24±0.92 56.09±0.69 36.58±0.86 ——
According to Table 1, only through low-temperature storage, most of plum fruits inoculated with brown rot germs are already ill after 60 days of storage, and the heat treatment and the natural bactericide treatment can better play a role in prolonging the storage time, so that the incidence rate of brown rot of the plum fruits is obviously reduced. The heat treatment and the natural bactericide are combined to treat the plum fruits, the inhibition effect of the plum fruits on brown rot germs is obviously better than that of the plum fruits treated by the heat treatment or the natural bactericide alone, and the control effect is more than 90%.
Example 5
Influence of extracts of different medicinal materials on inhibition of brown rot of plum fruits
The source and culture of brown rot pathogen were the same as in example 4.
Preparing a natural bactericide: the honeysuckle leaf water extract bactericide, the mugwort leaf water extract bactericide and the honeysuckle leaf and mugwort leaf water extract bactericide in a ratio of 1:1.
The preparation method of the bactericide comprises the following steps: taking 100g of clean and impurity-free traditional Chinese medicine materials, adding 10 times of volume of water, decocting for 25min, filtering to obtain filter residues, repeatedly adding water, decocting, filtering for 3 times, mixing the filtrates, decocting with slow fire, concentrating to 100ml of water extract, and cooling for later use.
Diluting the bactericide water extract 10 times, namely diluting the bactericide water extract to obtain mother liquor containing 0.1g of crude drug per milliliter, sucking a certain amount of melted culture medium, transferring the mother liquor to a culture dish, uniformly mixing the mother liquor and the culture medium, inoculating brown rot pathogen bacteria blocks to the center of the solidified culture medium, and culturing in an artificial incubator at 25 ℃. With sterile water as a control, each treatment was repeated 3 times, colony diameters were measured after 3 days, and inhibition rates were calculated.
Inhibition = (control colony diameter-treated colony diameter)/control colony diameter x 100%
The results were as follows:
TABLE 2 influence of different herbal extracts on in vitro inhibition of brown rot of plum fruit
Treatment of Gold + mugwort Gold alloy Moxa CK
Inhibition rate% 94.04±1.08 70.06±1.12 67.41±1.29 ——
As can be seen from table 2, due to the antibacterial components in the honeysuckle leaves and the mugwort leaves, the sclerotinia sclerotiorum can be effectively inhibited, and the inhibition effect of the honeysuckle leaves and the mugwort leaves on the sclerotinia sclerotiorum is better than that of a single natural bactericide. The honeysuckle leaves and the mugwort leaves are wide in sources, and the natural bactericide contained in the honeysuckle leaves and the mugwort leaves has no negative effect on plum fruits, is easy to wash and is convenient for people to eat.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.

Claims (5)

1. A method for preventing and controlling brown rot of prune after picking is characterized in that prune fruits are immersed in hot water at 50-55 ℃ for heat treatment for 2-3min; the hot water contains honeysuckle leaf water extract and mugwort leaf water extract; the brown rot pathogen is sclerotinia sclerotiorum (monilinia fructicola);
the concentration of the honeysuckle leaf water extract and the mugwort leaf water extract in the hot water is 5-10%; the preparation method of the honeysuckle leaf water extract and the mugwort leaf water extract comprises the following steps:
weighing honeysuckle leaves and mugwort leaves according to the mass ratio of 1-2:1-2, decocting with 8-12 times of volume of water for 20-30min, filtering after decoction, repeatedly decocting filter residues for 2-3 times, mixing the filtrates, and concentrating; concentrating to obtain 100mL of water extract per 100g of mixture of honeysuckle leaves and mugwort leaves;
after the heat treatment is completed, carrying out low-temperature storage, wherein the low-temperature storage is as follows: airing the plum fruits, and storing in a low-temperature environment with the relative humidity of 90-95% at the temperature of 0-1 ℃.
2. The method for preventing and controlling brown rot of plums after picking according to claim 1, wherein the heat treatment temperature is 52-53 ℃.
3. The method for preventing and controlling brown rot of plums after picking according to claim 1, wherein the heat treatment time is 2.5min.
4. The method for preventing and controlling brown rot of plums after picking according to claim 1, wherein the mass ratio of honeysuckle leaves to mugwort leaves is 1:1.
5. The method for preventing and controlling brown rot of plums after picking according to claim 1, further comprising spraying the honeysuckle leaf water extract and the mugwort leaf water extract before picking the plums.
CN202210181088.6A 2022-02-26 2022-02-26 Method for preventing and controlling brown rot after plum harvest Active CN114521582B (en)

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