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首页> 外文期刊>Food microbiology >Effects of post-harvest treatment using chitosan from Mucor circinelloides on fungal pathogenicity and quality of table grapes during storage
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Effects of post-harvest treatment using chitosan from Mucor circinelloides on fungal pathogenicity and quality of table grapes during storage

机译：圆环毛霉壳聚糖采后处理对鲜食葡萄真菌致病性和品质的影响

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摘要

The aim of this study was to extract chitosan (CHI) from Mucor circinelloides UCP 050 grown in a corn steep liquor (CSL)-based medium under optimized conditions and to assess the efficacy of the obtained CHI to inhibit the post-harvest pathogenic fungi Aspergillus niger URM 5162 and Rhizopus stolonifer URM 3482 in laboratory media and as a coating on table grapes (Vitis labrusca L.). The effect of CHI coating on some physical, physicochemical and sensory characteristics of the fruits during storage was assessed. The greatest amount of CHI was extracted from M. circinelloides UCP 050 grown in medium containing 7 g of CSL per 100 mL at pH 5.5 with rotation at 180 rpm. CHI from M. circinelloides UCP 050 caused morphological changes in the spores of the fungal strains tested and inhibited mycelial growth and spore germination. CHI coating delayed the growth of the assayed fungal strains in artificially infected grapes, as well as autochthonous mycoflora during storage. CHI coating preserved the quality of grapes during storage, as measured by their physical, physicochemical and sensory attributes. These results demonstrate that edible coatings derived from M. circinelloides CHI could be a useful alternative for controlling pathogenic fungi and maintaining the post-harvest quality of table grapes.
机译：这项研究的目的是在优化的条件下，从基于玉米浆（CSL）的培养基中生长的Mucor circinelloides UCP 050中提取壳聚糖（CHI），并评估获得的CHI抑制收获后致病性真菌曲霉的功效。尼日尔URM 5162和根霉根瘤菌URM 3482在实验室培养基中和作为鲜食葡萄的涂层（Vitis labrusca L.）。评估了CHI包衣对果实在贮藏期间某些物理，物理化学和感官特性的影响。从生长在每100 mL含7 g CSL的培养基中，pH 5.5旋转180 rpm的圆环分枝杆菌UCP 050中提取最大量的CHI。 Circinelloides UCP 050产生的CHI导致所测试真菌菌株的孢子形态发生变化，并抑制了菌丝体生长和孢子萌发。 CHI涂层在人工感染的葡萄以及贮藏期间的自发支原体菌群中延迟了所测定的真菌菌株的生长。根据其物理，物理化学和感官属性的测量，CHI涂层可以保存葡萄的品质。这些结果表明，源自圆环分枝杆菌CHI的可食用涂层可能是控制病原真菌和维持鲜食葡萄采摘质量的有用替代品。

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  • 来源
    《Food microbiology》 |2014年第12期|211-219|共9页
  • 作者

    Carlos Eduardo Vasconcelos de Oliveira; Marciane Magnani; Camila Verissimo de Sales; Alline Lima de Souza Pontes; Galba Maria Campos-Takaki; Thayza Christina Montenegro Stamford; Evandro Leite de Souza;

  • 作者单位

    Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Biochemistry of Foods, Center of Technology, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraiba, Joao Pessoa, Brazil;

    Laboratory of Biochemistry of Foods, Center of Technology, Federal University of Paraiba, Joao Pessoa, Brazil;

    Nucleus of Research in Environmental Sciences, Catholic University of Pernambuco Recife, Brazil;

    Laboratoty of Microbiology, Department of Tropical Medicine, Federal University of Pernambuco, Recife, Brazil;

    Laboratory of Food Microbiology, Department of Nutrition, Center of Health Sciences, Federal University of Paraiba, Joao Pessoa, Brazil,Universidade Federal da Paralba, Centro de Ciencias da Saude, Departamento de Nutricao, Campus Ⅰ,58051-900, Cidade Universitaria, Joao Pessoa, Paraiba, Brazil;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Mucor; Chitosan; Edible coating; Post-harvest decay;

    机译：Mucor;壳聚糖食用涂料;收获后衰退;

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