Inhibiting Effect of Artemisia argyi Polysaccharide on Spoilage Bacteria of Strawberry Fruit and Its Preservation Effects

doi:10.15933/j.cnki.1004-3268.2025.11.018

Abstract

Abstract: To investigate the antioxidant activity，antibacterial effects and potential application of Artemisia argyi polysaccharides in strawberry preservation，Artemisia argyi polysaccharide was extracted by modified water extraction method，and its antioxidant capacity was evaluated by DPPH（1，1‑diphenyl‑2‑trinitrophenylhydrazine）and ABTS［2，2'‑azino‑bis（3‑ethylbenzothiazoline‑6‑sulfonic acid）］free radical scavenging test.The antibacterial effect against strawberry spoilage bacterium Bacillus safranicus a‑2 was analyzed by Kirby‑Bauer filter paper method.The antibacterial mechanism was further investigated by measuring Ca²⁺/Mg²⁺‑ATPase activity，reactive oxygen species（ROS）content and extracellular protein content. Finally，the fresh‑keeping effect was evaluated by strawberry fruit storage test. The results showed that the DPPH free radical scavenging rate of 9.0 g/L Artemisia argyi polysaccharide was 98.50%，and the ABTS free radical scavenging rate of 6.0 g/L Artemisia argyi polysaccharide was 94.20%. 3.0 g/L Artemisia argyi polysaccharide had the highest antibacterial rate against Bacillus safensis a‑2，which was 70.00%.The activity of Ca²⁺/Mg^2‑‑ATPase decreased by 97.81% after 4 h treatment.At 2 h，the intracellular ROS content accumulated to 1.77 times that of the control group.The preservation test showed that polysaccharide treatment could significantly delay the increase of strawberry decay index，reduce the loss of soluble solids，and increase the fruit hardness by 47.85%compared with the control group（sterile water treatment），exhibiting excellent preservation effects.In summary，Artemisia argyi polysaccharide has significant antioxidant and antibacterial activities. It can exert antibacterial effects by destroying cell membrane function and interfering with energy metabolism，thereby effectively extending the storage period of strawberry.It provides a theoretical basis and practical basis for the development of natural fruit and vegetable preservatives.

Key words: Strawberry, Artemisia argyi polysaccharide, Spoilage bacteria, Antibacterial effect, Antiseptic preservation

摘要： 为探究艾叶多糖的抗氧化活性、抑菌作用及其在草莓保鲜中的应用潜力，通过改良水提法提取艾叶多糖，采用DPPH（1，1-二苯基-2-三硝基苯肼）和ABTS［2，2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）］自由基清除试验评价其抗氧化能力，利用Kirby-Bauer滤纸片法分析其对草莓腐败菌沙福芽孢杆菌a-2的抑菌效果，并进一步通过测定Ca²⁺/Mg²⁺-ATP酶活性、活性氧（ROS）含量及胞外蛋白质含量探究其抑菌机制，最后通过草莓果实贮藏试验评估其保鲜效果。结果表明，9.0 g/L艾叶多糖对DPPH自由基清除率达98.50%，6.0 g/L艾叶多糖对ABTS自由基清除率为94.20%，3.0 g/L艾叶多糖对沙福芽孢杆菌a-2的抑菌率最高，为70.00%，处理4 h后Ca²⁺/Mg²⁺-ATP酶活性降低97.81%，2 h时胞内ROS含量积累至对照组的1.77倍；保鲜试验显示，多糖处理可显著延缓草莓腐烂指数上升，减少可溶性固形物损失，并使果实硬度较对照组（无菌水处理）提高47.85%，表现出良好的保鲜效果。综上，艾叶多糖具有显著的抗氧化与抑菌活性，可通过破坏细胞膜功能及干扰能量代谢发挥抑菌作用，并能有效延长草莓贮藏期，为开发天然果蔬保鲜剂提供了理论基础与实践依据。

关键词: 草莓, 艾叶多糖, 腐败细菌, 抑菌作用, 防腐保鲜

CLC Number:

S182
TS255.3

SONG Shuhong, WANG Ziyu, SHAO Lizhu, ZHANG Boyuan, ZHAO Heng, LI Peng, ZHANG Li. Inhibiting Effect of Artemisia argyi Polysaccharide on Spoilage Bacteria of Strawberry Fruit and Its Preservation Effects[J]. Journal of Henan Agricultural Sciences, 2025, 54(11): 172-180.

宋淑红, 王子钰, 邵丽竹, 张博源, 赵恒, 李鹏, 张莉. 艾叶多糖对草莓腐败菌的抑制及保鲜应用[J]. 河南农业科学, 2025, 54(11): 172-180.

Figures/Tables 9

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