Inhibitory Activity of Nano-Ag against Different Strains and Control Effect on Tangerine Blue Mold
GAN Liping
XIANG Xiaofei
CHEN Mengyin
WANG Lili
WANG Simin
Abstract：To study the inhibitory effect of nano-Ag on different strains and effective concentration on tangerine blue mold,Ag nanoparticles with an average diameter of (20 ± 5)nm,uniform distribution and no agglomeration were prepared by chemical reduction method,and then nano-Ag was set to in vitro control experiments on three strains and tangerine fruit invasion inhibitory test.The results showed that nano-Ag had certain inhibitory effect on the three strains,and the effect was more obvious with the increase of concentration.When nano-Ag concentration reached 0.4 mg/mL,it had a significant inhibitory effect on Staphyloccocus aureus and Bacillus subtilis,with the inhibition rate of 94.69% and 90.25%, while the inhibition rate on Penicillium digitatum was 71. 43%,which showed that under the same concentration and treatment conditions,the inhibition effect of nano-Ag on bacteria was more obvious,and weaker on Penicillium.Three concentrations of nano-Ag were used to test the control effect on tangerine blue mold.Nano-Ag could control the disease effectively when the concentration was higher than 0.4 mg/mL. When the concentration of nano-Ag was 0.8 mg/mL,the control effect was 44.64%,still lower than chlorothalonil 1 000-fold dilution(59.07%).In conclusion,certain concentration of nano-Ag has control effect on blue mold of tangerine fruit,although with a certain difference from chlorothalonil,in view of its non-toxicity to human body,it will show a good application prospect in the preservation of tangerine fruit.
Keywords：Nano-AgChemical reduction methodStaphyloccocus aureusBacillus subtilisPenicillium digitatumCitrus reticulata Blanco cv.Tangerine
Publication Date：2018-01-01
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：6( 76-81 )