CAJ | 학술논문

对引起柿饼霉变的微生物进行了分离鉴定,确定曲霉属(Aspergillus)、青霉属(Penicillium)、根霉属(Rhizopus)、毛霉属(Mucor)和镰刀菌属(Fusarium)共5个属为主要霉变微生物;对柿饼霉变发生条件进行研究,结果表明温度、湿度、柿饼含水量是引起柿饼发霉的重要条件.熏硫量15 g/m~3、熏硫20 min或熏硫量20 g/m~3、熏硫10 min,添加防腐剂山梨酸钾、苯甲酸和苯甲酸钠以及采用真空包装具有一定的防止柿饼霉变的效果.
대인기시병매변적미생물진행료분리감정,학정곡매속(Aspergillus)、청매속(Penicillium)、근매속(Rhizopus)、모매속(Mucor)화렴도균속(Fusarium)공5개속위주요매변미생물;대시병매변발생조건진행연구,결과표명온도、습도、시병함수량시인기시병발매적중요조건.훈류량15 g/m~3、훈류20 min혹훈류량20 g/m~3、훈류10 min,첨가방부제산리산갑、분갑산화분갑산납이급채용진공포장구유일정적방지시병매변적효과.
The microorganisms causing dried persimmon mildew were isolated and identified. Five genera, Aspergillus, Penicillium, Rhizopus, Mucor and Fusarium were major milden and rot microorganisms. And the conditions of dried persimmon mildew were studied, the results show that temperature, humidity and water content were important conditions of dried persimmon mildew. Sulfuring quantity of 15 g/m~3 , sulfuring time of 20 min or sulfuring quantity of 20 g/m~3 , sulfuring time of 10 min, the addition of preservative like potassium sorbate, benzoic acid and sodium benzoate,and the application of vacuum package were effective measures to prevent dried persimmon mildew.