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目的:鉴定甘薯贮藏环境中霉菌的生物分子特征和酶活性,并比较不同试剂处理后甘薯的生理变化。方法:从不同温度下保存的甘薯得到霉菌菌株,提取其细菌基因组DNA,进行聚合酶链反应(PCR)及测序鉴定。将甘薯分成扑海因处理组、次氯酸钠处理组和对照组,在为期三个月的贮藏时间内,对霉菌致病性、酶活性和空气条件对甘薯的生理变化的影响进行评估。结论:实验结束后,扑海因处理组的变质率为5%,次氯酸钠组为55%,对照组为100%。研究发现,甘薯组织变质主要由于不同的微生物酶的活动,尤其是受感染组织的果胶酶活性。因此,建议将扑海因作为甘薯贮藏之前的保鲜剂。
Objective: To identify the biomolecule characteristics and enzyme activities of mold in sweet potato storage environment and to compare the physiological changes of sweet potato after different agents were treated. Methods: Molds were obtained from sweet potato preserved at different temperatures. The bacterial genomic DNA was extracted and subjected to polymerase chain reaction (PCR) and sequencing. The sweet potato was divided into two groups: the rhabdphine treatment group, the sodium hypochlorite treatment group and the control group. During the three-month storage period, the effects of mold pathogenicity, enzyme activity and air condition on the physiological changes of sweet potato were evaluated. Conclusion: At the end of the experiment, the rate of deterioration in the group treated with dextromethorphan was 5%, that in the sodium hypochlorite group was 55%, and that in the control group was 100%. The study found that sweet potato tissue deterioration is mainly due to the activity of different microbial enzymes, especially infected pectinase activity. Therefore, it is advisable to use puihin as a preservative before sweet potato storage.