以冬枣为试材,采用体外及体内试验方法,研究了水溶性壳聚糖对美极梅奇酵母菌抑制冬枣采后贮藏保鲜中青霉病的效果的影响。结果表明:水溶性壳聚糖对橘青霉孢子的萌发有显著的抑制作用,壳聚糖浓度>0.3%(w/v),橘青霉孢子萌发状态完全受到抑制;在NYDB培养基(液体)中,壳聚糖的浓度≥0.04%(w/v)时,对酵母菌的生长有较强的抑制效果,在NYDA固体培养基中,壳聚糖浓度在0.1%~0.9%(w/v)范围内对其均有显著抑制作用;在冬枣伤口处,壳聚糖浓度≤0.1%时,对酵母菌的生长无显著影响;美极梅奇酵母菌与浓度为0.1%(w/v)壳聚糖结合处理对冬枣青霉病的抑制效果最佳。 Using jujube as test material, the effects of water-soluble chitosan on the inhibitory effect of Mycobacterium methi on the post-harvest storage and preservation of Penicillium jujube were studied in vitro and in vivo. The results showed that water-soluble chitosan had a significant inhibitory effect on the germination of Penicillium citrinum spores. Chitosan concentration> 0.3% (w / v) and spore germination status of Penicillium sp. Were completely inhibited. In NYDB medium ), The concentration of chitosan ≥0.04% (w / v), the growth of yeast has a strong inhibitory effect in NYDA solid medium, chitosan concentration of 0.1% to 0.9% (w / v) .When the concentration of chitosan was less than 0.1%, there was no significant effect on the growth of yeast at the wound of jujube jujube. The concentration of 0.1% (w / v) ) Chitosan combined treatment of winter jujube penicillin inhibition best.