The antibacterial activity ofPaeonia lactifloraflower extracts on fruit and vegetable spoilage organisms was
investigated by determining the diameter of inhibition zone, minimum inhibitory
concentration and minimum bactericidal concentration. Antibacterial mode was
studied based on the cell growth, conductivity, content and soluble sugar ofBacillus subtilis. Fresh-keeping effect
on cherry tomatoes ofP.lactifloraflower extracts was studied
by determining the rate of corruption, weight loss, soluble solids and Vc
content. The results showed that theP.lactifloraflower extracts had a strong
inhibitory effect on bacteria and yeasts. The minimum inhibitory and minimum
bactericidal concentrations toB. subtiliswere especially as low as 2 mg/mL and 4 mg/mL, respectively. The extracts
exerts a bacteriostatic effect by increasing the permeability and destroying
the structure of the cell membrane. Compared with the control, theP.lactifloraflower extracts can obviously reduce the corruption rate and
weight loss rate of cherry tomatoes, and reduce the loss of soluble solids and
Vc, which is an excellent preservative with promising application.
LI Wen-xia et al
. Antimicrobial activity of Paeonia lactiflora flower extracts on spoilage organisms in fruit and vegetable and its
application in preservation of cherry tomato[J]. Food and Fermentation Industries, 2018
, 44(2)
: 228
.
DOI: 10.13995/j.cnki.11-1802/ts.015384