热处理结合_氨基丁酸对苹果采后青霉病的控制.pdfVIP

※包装贮运 食品科学 2011, Vol. 32, No. 06 265 热处理结合β-氨基丁酸对苹果采后 青霉病的控制 李永才，尹 燕，陈松江，毕 阳，申晓晶，吴岳华 (甘肃农业大学食品科学与工程学院，甘肃兰州 730070) 摘 要：研究热处理、β- 氨基丁酸(BABA)及其复合处理对苹果青霉病控制效果的影响，并对其复合处理条件进行 优化。研究表明45 ℃热处理和BABA 单独处理均能降低处理后损伤接种P enicillium exp ansum 的苹果病斑直径的扩 展，45 ℃热处理8min 与50mmol/L BABA 处理5min 其病斑直径仅为对照的82 .86% 、80 .76% 。初步复合处理实验 表明热与BA BA 复合处理先后顺序对青霉病控制效果无显著性差异，处理间隔时间对控制效果有一定的影响。对 复合处理条件进行正交试验优化，结果表明热处理时间对试验结果的影响最大，最优处理条件为45 ℃热处理6min 、 间隔10min 后以50mmol/L BABA 浸泡处理。验证实验表明，热与BABA 复合处理能有效缩短热处理时间并显著地 提高对苹果采后青霉病的控制效果。 关键词：苹果；青霉病；热处理；β- 氨基丁酸 Effect of Hot Water Treatment Combined with β-Aminonbutyric Acid on Incidence of Blue Mold Rot Disease in Postharvest Apple Fruits LI Yong-cai ，YIN Yan ，CHEN Song-j iang ，BI Yang ，SHEN Xiao-j ing ，WU Yue-hua (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China) Abstract ：The effects of hot water treatment and/or β-aminobutyric acid (BABA) treatment on the incidence of blue mold rot disease in postharvest apple fruits were studied. Combined hot water and BABA treatment conditions were also optimized by orthogonal array design. The results showed that hot water and BABA treatment alone could effectively reduce lesion diameter of apple inoculated with Penicillium exp ansum. The lesion diameters of apple fruits treated with 45 ℃hot water alone for 8 min and with 50 mmol/L BABA alone for 5 min were 82.86% and 80.76%, respectively, when compared with the control. In addition, the combined order of hot water and BABA had no significant effect on disease control; however, the interval time had an obviou s effect on disease control. The optimal conditi