以常用食品防腐剂山梨酸钾为对照研究了纳他霉素对葡萄采后灰霉菌的抑制毒力以及防腐保鲜效果。通过测定不同浓度的抑菌液对灰霉菌菌丝生长的抑制活性,以确定其抑制毒力。通过采前浸果处理,分别从感官指标、内在品质和代谢生理三方面研究纳他霉素对葡萄采后灰霉病的抑制效果。结果表明:纳他霉素抑菌液对葡萄采后灰霉菌的抑菌中浓度值(EC50=433.96 mg/L)明显小于山梨酸钾对照防腐液(EC50=5 753.65 mg/L);与对照相比,纳他霉素采前处理可有效抑制葡萄果实霉烂率和果梗褐变指数的增加,并较好的保持果实中可溶性固形物、可滴定酸和Vc含量,明显抑制贮藏后期果粒呼吸强度、果实质膜透性以及MDA含量的增加。综上,纳他霉素对葡萄采后灰霉菌的生长具有非常明显的抑制毒力,在鲜食葡萄的采后生物保鲜领域具有较好的应用前景。

The common food preservative Potassium sorbate was used as control on the study of Natamycin on Botrytis cinerea virulence and preservation of postharvest grapes.The inhibitory activity of Botrytis cinerea hyphae growth in antibacterial liquids with different concentrations was measured to determine its inhibitory virulence.The preharvest grapes were soaked by antibacterial liquid,and then their sensory indicators,inherent quality and metabolic physiology were evaluated to study the inhibitory effect of Natamycin on gray mold after grape harvest respectively.The results showed that the value of EC 50 of Natamycin antibacterial liquid(EC 50 = 433.96 mg / L) was significantly less than that of potassium sorbate preservative solution(EC 50 = 5753.65 mg / L).Compared with the control,treatment with Natamycin before harvest could effectively inhibit the increase of grape mildew and stems browning index.Furthermore,it was better to keep the soluble solids in fruit,titratable acidity and content of Vc,and significantly inhibited the increase of berry breathing strength in late storage,membrane permeability and the increase of MDA.In summary,Natamycin can significantly inhibit in the growth of gray mold after grape harvest and has a bright application prospects in biological preservation field of fresh grapes.