Identification of No. 8 spoilage bacteria and study on biological properties of areca taro

¹ School of Food and Bioengineering/Institute of Food Science and Engineering Technology, Hezhou university, 548299, Hezhou, Guangxi, China
² Isotope Institute Co., Ltd., Henan Academy of Science / Henan Key Laboratory of Nuclear Agriculture, Henan province Irradiation processing engineering technology research center, 450015, Zhengzhou, Henan, China

^* Corresponding author: Chyt1015@163.com
^* Corresponding author: dzh65@126.com

Abstract

You should leave 8 mm of space above the abstract and 10 mm after the abstract. The heading Abstract should be typed in bold 9-point Times. The body of the abstract should be typed in normal 9-point Arial in a single paragraph, immediately following the heading. The text should be set to 1 line spacing. The abstract should be centred across the page, indented 17 mm from the left and right page margins and justified. It should not normally exceed 200 words. In order to explore the effects of fungus infestation on areca taro during cold storage period, a black morphologic fungus (No. 8) was isolated and identified as Curvularia lunata by morphological observation and 18sRNA gene sequencing. The study on its biological properties showed that the growth and development temperature of Curvularia lunata were 15-40 ℃, the optimal temperature was 25-30 ℃, the optimal pH was 6-8, the optimal light condition was natural light, the optimal carbon source was sorbitol, maltodextrin and mannitol, and the optimal nitrogen source was glycine. The optimum germination temperature, pH and humidity of conidia were 25 - 40℃, 6 - 9 and 100% + water drop, respectively, under the promotion of 40% areca taro solution. The aim of this study was to provide a theoretical basis for the prevention and treatment of areca taro rotting in cold storage period.