|Table of Contents|

Preparation of Antagonistic Yeast Dry Powder and Its Preservation Effect on Winter Jujube

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年13
Page:
98-104
Research Field:
Publishing date:

Info

Title:
Preparation of Antagonistic Yeast Dry Powder and Its Preservation Effect on Winter Jujube
Author(s):
GUO Dongqi; WANG Yilin; WANG Jieru; WANG Xiaoyu; CHEN Qian
(College of Life Science,Tarim University/Xinjiang Production & Construction Group Key Laboratory of Agricultural Products Processing in Xinjiang,Alar,Xinjiang 843300)
Keywords:
antagonistic yeast; vacuum drying; vacuum freeze-drying; preparation; preservation
PACS:
-
DOI:
10.11937/bfyy.20193919
Abstract:
Antagonistic Saccharomyces cerevisiae was used as material,and the antagonistic yeast dry powder was prepared by vacuum drying and vacuum freeze-drying.The activity and biocontrol efficacy of the dry powder were studied,in order to select the best antagonistic yeast dry powder for preservation of postharvest winter jujube.The results showed that there was no obvious difference between vacuum freeze-drying and vacuum drying,the drying powder prepared by vacuum drying with 2.5% trehalose and 2.5% sucrose as protective agent had the best effect.The survival rate of Saccharomyces cerevisiae was 64%,the viable count of yeast dry powder was 7.2×105 cfu?g-1 when stored at 4 ℃ for one month.As a result of the artificial wound,the dry powder of Saccharomyces cerevisiae had inhibitory effect on penicillium citrinum,after storage of 5 days at 24 ℃,lesion diameter of wound expanded from 3 mm to 5.3 mm,and decay rate of wound was 15%.The results of the fresh-keeping test showed that yeast dry powder treatment could reduce the natural decay rate of winter jujube,and played a positive role in hardness,weight loss,soluble solids and vitamin C on winter jujube.

References:

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Last Update: 2020-09-09