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Effect of Natamycin on the Antifungi and the Application to Grape Storage

Author: BaiHe
Tutor: ZhouZhiJiang；KouXiaoHong
School: Tianjin University
Course: Biochemical Engineering
Keywords: Natamycin The minimum inhibitory concentration (MIC) Grapes Preservative Physiological changes
CLC: TS255.1
Type: Master's thesis
Year: 2007
Downloads: 276
Quote: 3
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Abstract


Natamycin is a natural, and efficient biological preservatives, can effectively inhibit yeast and mold , has good physical and chemical properties and stability characteristics of safe, non - toxic . In this thesis, the main pathogens of the eight kinds of fruits and vegetables as the research object , through qualitative and quantitative experimental study the Natamycin antibacterial effect . The muscat grape as test materials , the use of different concentrations of natamycin processing studied at room temperature (20 ℃) ??and low temperature ( 0 ° C ) under the conditions of storage quality of grape fruit , rotten situation and physiological changes . Antibacterial test results show Natamycin main pathogens of eight kinds of fruits and vegetables tested were inhibited in PDA liquid medium concentration of 10mg / L Natamycin can effectively inhibit the eight kinds of fruits and vegetables the main pathogenic bacteria. Quantitative experiment ( MIC ) determined Natamycin for eight kinds of fruits and vegetables is the main pathogen minimum inhibitory concentration (MIC) , the Penicillium , tomato gray mold Botrytis cinerea minimum inhibitory concentration for the 0-2mg / L, strawberry gray mold tobacco brown spot Alternaria , Mucor minimum inhibitory concentration (MIC) of 2-4mg / L; the black Rhizopus , cucumber anthrax Colletotrichum minimum inhibitory concentration (MIC) of 4 - 6mg / L ; Aspergillus 6-8 mg / L . Provides a theoretical basis for for natamycin applications experiments . The grape storage experiment results show that 0.5 g / L natamycin processing can significantly reduce the post-harvest the grape fruit rot rate and shattering rate , maintain firmness, and to maintain a relatively low level of breathing intensity of soluble solids content is not impact. Low temperatures can inhibit the activity of PPO, POD and PAL ; grape PPO activity gradually increased during storage at room temperature and low temperature conditions , a rapid upward trend , POD and PAL activity late as the fruit rot . The natamycin processing significantly inhibited the activity of PPO, POD and PAL . The the R software related analysis show that the temperature and the concentration of natamycin have a synergistic effect on the preservation of grape , the activity of three enzymes natamycin concentration was negatively correlated . Natamycin as grape preservative , can prevent fungal rot of grapes caused extended grapes shelf life significantly 0.5g / L natamycin treatment effect , and 0.1g / L natamycin treatment effect is not obvious .

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Basic science
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