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Antibacterial activity of Osmunda japonica (Thunb) polysaccharides and its effect on tomato quality maintenance during storage
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-02-16 , DOI: 10.1111/ijfs.14541 Xiaochen Liu 1 , Xiuling Zhang 1 , Xueting Zhang 1 , Fengfeng Li 1 , Yaqin Tian 1 , Meiling Du 1 , Hengtian Zhao 2 , Lingling Shao 2
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-02-16 , DOI: 10.1111/ijfs.14541 Xiaochen Liu 1 , Xiuling Zhang 1 , Xueting Zhang 1 , Fengfeng Li 1 , Yaqin Tian 1 , Meiling Du 1 , Hengtian Zhao 2 , Lingling Shao 2
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Tomatoes are rich in nutrients, yet they have a short shelf life and are prone to decay due to bacterial invasion. Polysaccharides extracted from Osmunda japonica (Thunb) were briefly characterised. The inhibitory effect of polysaccharides on nine kinds of common spoilage and pathogenic bacteria in tomatoes stored postharvest was studied, and the polysaccharides had broad‐spectrum antibacterial and antifungal activities against many tested strains. The minimum inhibitory concentrations (MICs) and the minimum bactericidal (fungicidal) concentrations (MBCs) were determined, and the lowest MBC against Bacillus cereus was 0.15 g L−1. Various concentrations of an O. japonica (Thunb) polysaccharide (OP) solution were sprayed onto ordinary preservation paper, which then distinctly maintained tomato freshness. OP delayed vitamin C (VC) and titratable acid decreases and increased respiratory intensity in a dose‐dependent manner, reducing malondialdehyde accumulation. The tomatoes could be stored for 30 day at 25 ± 1 °C. OP has potential as a safe, nontoxic natural plant preservative.
中文翻译：
Osmunda japonica（Thunb）多糖的抗菌活性及其对番茄贮藏期间品质的影响
西红柿营养丰富，但是保质期短，并且容易因细菌入侵而腐烂。简要描述了从from木（Thunb）提取的多糖的特性。研究了多糖对采后贮藏番茄中9种常见腐败菌和致病菌的抑制作用，并且该多糖对许多被测菌株具有广谱抗菌和抗真菌活性。确定最小抑菌浓度（MICs）和最小杀菌（杀真菌）浓度（MBCs），针对蜡样芽孢杆菌的最低MBC为0.15 g L -1。各种浓度的粳稻将（通）多糖（OP）溶液喷雾到普通的保鲜纸上，然后可以明显地保持番茄的新鲜度。OP延迟的维生素C（VC）和可滴定的酸以剂量依赖的方式减少和增加了呼吸强度，从而减少了丙二醛的积累。西红柿可以在25±1°C下保存30天。OP具有作为安全，无毒的天然植物防腐剂的潜力。
更新日期：2020-02-16
中文翻译：
Osmunda japonica（Thunb）多糖的抗菌活性及其对番茄贮藏期间品质的影响
西红柿营养丰富，但是保质期短，并且容易因细菌入侵而腐烂。简要描述了从from木（Thunb）提取的多糖的特性。研究了多糖对采后贮藏番茄中9种常见腐败菌和致病菌的抑制作用，并且该多糖对许多被测菌株具有广谱抗菌和抗真菌活性。确定最小抑菌浓度（MICs）和最小杀菌（杀真菌）浓度（MBCs），针对蜡样芽孢杆菌的最低MBC为0.15 g L -1。各种浓度的粳稻将（通）多糖（OP）溶液喷雾到普通的保鲜纸上，然后可以明显地保持番茄的新鲜度。OP延迟的维生素C（VC）和可滴定的酸以剂量依赖的方式减少和增加了呼吸强度，从而减少了丙二醛的积累。西红柿可以在25±1°C下保存30天。OP具有作为安全，无毒的天然植物防腐剂的潜力。
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