摘要
本研究分离了导致柑桔腐败的重要菌种,采用直接喷雾法将不同浓度的纳他霉素悬浮液作用于柑桔并和未经纳他霉素处理的柑桔进行比较,通过相关指标测定,确定大量桔青霉和少量的酵母菌是导致柑桔腐败变质的主要病菌,在温度为18℃～22℃、湿度为58%～65%的环境条件下纳他霉素的最佳作用浓度为300mg/L～400mg/L。
This study separate the important strains which causes the decay of orange, compare the results which spray the Natamycin of directly with not spray and mensurate the correlation index, find out a large number of Pen.citrinum.Thom. and a little of yeast are the important strains which lead to the orange decay. The best density is 300 ppm-400 ppm under the temperature 18 ℃-22℃, humidity 58 % -65 %.
出处
《食品研究与开发》
CAS
北大核心
2006年第7期190-192,共3页
Food Research and Development
关键词
纳他霉素
柑桔
防腐
保鲜
Natamycin
orange
antisepsis
keep fresh
