金柚贮藏真菌病害及保鲜技术研究  

The Storage Fungus Diseases of Shaddock (Citrus grandis) and the Technique of Fresh-keeping of the Fruit

作　　者：陈仪本[1] 欧阳友生[1] 谢小保[1] 黄小茉[1] 陈娇娣[1] 彭红[1] 李剑英[1] 叶松广[1] 

机构地区：[1]广东省微生物研究所,广东广州510070

出　　处：《生态科学》2001年第3期104-108,共5页Ecological Science

基　　金：广东省科技创新百项工程资助项目;中国科学院地方合作资助项目(梅州金柚优质高产与综合开发研究)

摘　　要：１９９８年５月－２０００年１０月间调查了梅州柚果贮藏期的真菌病害，它们是：①柚果绿霉病（Ｐｅｎｉｃｉｌｌｉｕｎ　ｄｉｇｉｔａｔｕｍ），②柚果炭疽病（Ｃｏｌｌｅｔｏｔｒｉｃｈｕｍ　ｇｌｏｅｏｓｐｏｒｉｏｉｄｅｓ），③柚果黑腐病（Ａｌｔｅｒｎａｒｉａ　ｃｉｔｒｉ），④柚果焦腐病（Ｄｉｐｌｏｄｉａ　ｎａｔａｌｅｎｓｉｓ）和⑤柚果酸腐病（Ｏｏｓｐｏｒａ　ｃｉｔｒｉ　－ａｕｒａｎｔｉｉ）等５种。从儿种安全性高的保鲜剂中筛选出１个混用配方，该配方对柚果贮藏防腐保鲜效果明显，贮藏５个月无病斑果达１００％，６个月也只有２０％的柚果出现少量病斑，且柚果几项质量指标较好。The author made a survey of fungus diseases of Meizhou Shaddock (Citrus grandis) during its storage period from May, 1998 to Oct, 2000, and five diseases such as Penicillium digitatum, Colletotrichum gloeosporioides, Alternaria citri, Diplodia natalensis, Oospora citri-aurantii were testified. To solve the disease problems, the author selected one piece of mixture formula from several preservative agents with high safety, which was proved to be effective for the fresh-keeping of the fruit. By using the formula, none of the fruit suffered infection within five-month storage period, only twenty percent of the fruits are found catching a small amount of scab within six-month storage period. Meanwhile, the quality index of the fruit is tested excellent.

关 键 词：金柚贮藏 真菌病害 保鲜技术 

分 类 号：S609+.3[农业科学—园艺学] S666.3