QUALITY CHANGES IN PEACH PUREE BY BROWN ROT (MONILINIA-FRUCTICOLA) AND BIOCONTROL AGENTS

被引：5

作者：

BOSCH, JR ^{[1
]}

GONZALEZ, AR ^{[1
]}

MITCHELL, JK ^{[1
]}

ASELAGE, JM ^{[1
]}

机构：

[1] UNIV ARKANSAS,DEPT FOOD SCI,FAYETTEVILLE,AR 72703

来源：

JOURNAL OF FOOD QUALITY | 1992年 / 15卷 / 06期

关键词：

D O I：

10.1111/j.1745-4557.1992.tb00970.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tissue loss of peach fruit and quality changes of peach puree caused by Monilinia fructicola were assessed along with use of Bacillus subtilis, Pseudomonas cepacia, and Pseudomonas corrugata as biocontrol agents. Fruits were inoculated with a conidial suspension (10(6)/mL) of M. fructicola and held at room temperature (25 +/- 1 C) for four days. On day 4, a 3.7 cm diameter lesion corresponded to 8.8% pulp loss. Peach puree was prepared with noninoculated peaches (control) and with inoculated peaches containing 0 (control), 1, 3 and 5% diseased tissue. As percentage of diseased tissue increased, puree color became darker and less yellow, pH, soluble solids/acidity ratio increased; while acidity, soluble solids, and viscosity decreased. Fruits were treated with suspensions (10(8)-10(9) colony forming units/mL) of either B. subtilis, P.. cepacia or P. corrugata and then challenged with the pathogen M. fructicola. B. subtilis provided the best inhibitory effect with 98% control followed by P. corrugata and P. cepacia with 60 and 23% control, respectively. Following removal of diseased tissue and processing, the best puree quality corresponded to the noninoculated control and B. subtilis treatment followed by P. corrugata and P. cepacia.

引用

页码：449 / 458

页数：10

共 26 条

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