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Bacteriostatic of Artemisia Argyi and Its Application in Fresh-keeping of Fruits and Vegetable

Author: ChenChun
Tutor: WangZeJin；ChenXingHuang
School: Fujian Agriculture and Forestry University
Course: Of Food Science
Keywords: Artemisia argyi banana cucumber bacteriostasis storage quality
CLC: TS255.3
Type: Master's thesis
Year: 2009
Downloads: 461
Quote: 4
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Abstract

Artemisia argyi L., grows widely, and is a member of the wild herbal compositae wormwood family. Because of its unusual smell, people often hang it at their front door, in order to repel mosquitoes and moths. Current research has proved that the active component of Artemisia argyi has anti-bacterial and anti-viral properties, and it has been widely used in medicine. This project studied the anti-bacterial capabilities of Artemisia argyi, and the application of different treatments of Artemisia argyi in keeping fruits and vegetables fresh. The results of the research are summarised below:1. Study of bacteriostasis of Artemisia argyi powderDifferent quantities of Artemisia argyi powder (20g, 40g, 60g, 80g, and 100g) were used in a fixed storage area (26cm×26cm×16cm), to test the anti-microbe effect, based on the reduction in total microbe population. The results show that increased quantities were more effective at reducing microbe numbers. The total microbe population in the storage space was reduced to minimum levels when 80g Artemisia argyi powder was used.2. Bacteriostasis of extracting Artemisia argyi in ethyl alcoholBased on current research, a filter diffusion method was used to refine a drug density of 1.0g per mL of Artemisia argyi in ethyl alcohol. This was applied to the skin of bananas and cucumbers to test its effectiveness at controlling bacterial and fungal mould growth. The results show that such a concentration of Artemisia argyi in ethyl alcohol can suppress bacterial and fungal mould growth.3. Effectiveness of treatment with Artemisia argyi powder in banana storageThe effectiveness of treatment with Artemisia argyi powder in preserving the quality of 300g of bananas was examined by comparing non-treatment against application of 40g, 60g, 80g, 100g, and 120g of powder. The results showed that treatment with a suitable quantity of Artemisia argyi powder can reduce the respiratory intensity of bananas during storage at low temperature, suppress banana skin chlorophyll degeneration and skin PPO activeness, and slow the increase of banana skin cell membrane penetrability. It did not affect banana fruit Vc content, and did not show obvious suppression of banana crown rot and black rot. However, treatment of ripe bananas with Artemisia argyi powder can preserve their taste, but not their skin appearance. In this experiment, treatment of 300g of bananas using 80g Artemisia argyi powder with 10% Alumina as a moisture absorber, at a temperature of(12℃±0.5℃)and relavite humitidy(90%±3%), allowed the quality of bananas to be preserved for 21 days.4. Preserving freshness of cucumbers using liquid extract of Artemisia argyiThe effectiveness of treatment with liquid extract of Artemisia argyi in preserving cucumbers was examined by comparing non-treatment against application with different concentration and soaking time, at a temperature of (16℃～20℃), relative humidity of (80%～85%) and storage over 10 days. The results showed that higher concentration and longer soaking time increased the anti-microbe effect, resulting in better quality. However, beyond a certain liquid density and soaking time, further increasing the density and soaking time did not improve the quality much. Too high liquid densities or too long soaking times also gave the cucumbers an unwanted herbal medicine flavor. In this experiment, 15% liquid extract Artemisia argyi with 7 minutes soaking time was found to be the best combination. This achieved the best anticorrosion and maintained freshness whilst still retaining the original cucumber flavor.

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