Effect On Inhibition Rhizopus And Keeping-Fresh Of Wood Vinegar For Han Gongzhu Peach

R.nigrican Ehrenb of peach as reaserch object, with different concentrations of wood vinegar for bacteriostatic agents, with R.nigrican Ehrenb for study.By measuring the colony diameter,the minimum inhibitory concentration(MIC), bio-dry weight, germination rate of spores to reflect the inhibitory effect of wood vinegar,determination of R.nigrican Ehrenb of peach showed that the colony diameter: the colony diameter of R.nigrican Ehrenb of peach could be obviously inhibited by wood vinegar,the colony diameter growth of R.nigrican Ehrenb could be completely inhibited by 100.0 g.L-1 of the wood vinegar,the remaining concentrations could also inhibit its growth,but 50.0 g.L-1 and 33.4 g.L-1 of the wood vinegar were better than the others.Determination of minimum inhibitory concentration indicated that:the beginning of the growth of R.nigrican Ehrenb of peach were postponed with the improve concentration of wood vinegar;the minimum inhibitory concentration (MIC) of wood vinegar for diluted to 10 times on R.nigrican Ehrenb of peach suspension was50.0 g.L-1;Dry weight of biological study showed that:the bio-dry weight of R.nigrican Ehrenb of peach could be to a large extent inhibited by 25.0 g.L-1,33.4 g.L-1,50.0 g.L-1 of the wood vinegar,better than the other concentrations; Spore germinationrate through the study results showed that:the spore germination of R.nigrican Ehrenb of peach could be completely inhibited by 50.0 g.L-1 of the wood vinegar,the spore germination of R.nigrican Ehrenb of peach could be well marked through 12.5 g.L-1,16.7 g.L-1,25.0 g.L-1 of wood vinegar compared to CK.Hangongzhu peach as the object of study, take the Wood vinegar as the antista-ling agent, the research Wood vinegar the peach maintains freshness the effect to Hangongzhu. The test result indicated:the 5 g.L-1 density Wood vinegar maintains freshness the effect good in 10.0 g.L-1 and 3.4 g.L-1the density Wood vinegar. the 5 g.L-1 density Wood vinegar may reduce the dehydration rate, the decay rate, the peroxide enzyme activity and the third dial content, delays the breath peak the appearance, it maintains freshness the effect to be most ideal. In the different antistaling agent comparative trial,5.0 g.L-1 the Wood vinegar the peach maintains freshness the effect well to Hangongzhu in the shell polyose, pvp, the activated charcoal, the garlic juice, in 20℃ about under the condition, may lengthen Hangongzhu the peach storage period 2-3d.The test in the low-temperature storage conditions (1℃ around), toPrincess Peach for the cold study,10.0 g.L-1,5.0 g.L-1 and 3.4 g.L-1-vinegar for the preservation of the cold storage test for Princess Peach, Through the use of commodity index, physiological and biochemical indicators of the results showed that 5.0 g.L"1 on the cold wood vinegar Princess Peach has good preservation role.To 100.0 g.L"1 large garlic juice and 5.0 g.L"1 vinegar wood preservative compound, 5.0 g.L"’-vinegar and activated carbon composite preservative and 5.0 g.L"1 vinegar wood preservative for the preservation of the cold Princess Peach Comparison test, through the use of commodity index, physiological and biochemical indicators of results show that:5.0 g.L-1 on the cold wood vinegar Princess Peach Preservation is better than the other two composite preservative. It can inhibit the decaying cold Princess Peach, Princess Peach delaying the softening of the cold, cold Princess Peach reduce the wastage of water itself, and may well inhibit peroxidase activity and reduce the generation of MDA, delaying the aging peach, by Slow their breathing intensity.