[1]张薇.葡萄致腐菌的分离及大蒜汁对其抑制效果研究[J].中国调味品,2019,(11):67-71.
 Isolation of rot fungus from grape and study of the inhibitory effect by garlic juice on them[J].CHINA CONDIMENT,2019,(11):67-71.
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葡萄致腐菌的分离及大蒜汁对其抑制效果研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
67-71
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Isolation of rot fungus from grape and study of the inhibitory effect by garlic juice on them
作者:
张薇
文献标志码:
A
摘要:
12 d的陈大蒜汁比新鲜大蒜汁的抑菌效果差,大蒜汁的存放时间对体外熏蒸抑菌效果的影响比直接接触法更明显。新鲜大蒜汁对灰霉、黑曲霉、青霉和根霉的MIC分别为:2.5%、6.25%、6.25%和12.5%, MBC分别为12.5%、12.5%、25%和12.5%MIC分别为:50%、12.5%、12.5%和50%,MBC为50%、12.5%、25%50%。大蒜汁对青霉的抑菌效果最好,对黑曲霉的杀菌效果最好,对灰霉和根霉的杀菌效果最差,且抑菌效果一般。
Abstract:
Tissue separation and flat coating methods are used to screen for the corresponding concentration and degree of freshness of garlic juice to have strong inhibition effect of four kinds of rot fungus in grapes. The results showed that the inhibition effect of garlic juice having 12 d storage time was less than that of fresh garlic juice and the effect of direct contact by garlic juice was more obvious than that of in-vitro indirect fumigation. The MIC of fresh garlic juice to Botrytis cinerea, Aspergillus niger, Penicillium and Rhizopus was 12.5%, 6.25%, 6.25% and 12.5% respectively and the MIB was 12.5%, 12.5%, 25% and 12.5% respectively. The MIC of garlic juice having 12-day storage time to Botrytis cinerea, Aspergillus niger, Penicillium and Rhizopus was 50%, 12.5%, 12.5% and 50% respectively and the MIB was 50%, 12.5%, 25% and 50% respectively. Garlic juice has the best antibacterial effect on Penicillium, and it has the best sterilization effect on Aspergillus Niger, which has the worst bactericidal effect on Botrytis cinerea and root mould, but the antibacterial effect is gentle
更新日期/Last Update: 2020-07-30