芒果常温贮藏保鲜技术的研究  

STUDIES ON ROOM TEMPERATURE STORAGE OF MANGO

作　　者：龚国强[1] 陈雨新[1] 周山涛[1] 莫文雄 林德郁 

机构地区：[1]北京农业大学食品科学系,深圳华宝芒果研究所

出　　处：《中国农业科学》1994年第3期82-88,共7页Scientia Agricultura Sinica

摘　　要：紫花芒果采后用５１－５３℃的１５００ｐｐｍ特克多、扑海因＋２００ｐｐｍ赤霉素（ＧＡ３）、２．４－Ｄ处理１０分钟后打果蜡，能有效地控制果实的炭疽病和蒂腐病，在２０－２５℃下４周内不发病：延缓果实的成熟和果皮颜色转黄：显著地减少果实失重率。Violet Flower'mango fruits were treated with 1500 ppm Tecto, Rovral Flo+200ppm GA_3, 2,4-D at 51-53℃ for 10 minutes,and then were coated with fruit wax.Anthracnose (Colletotrichum gloeosporiodes) and Stem-endrot (Diplodia natalensis Pole Evens)in harvested fruit stored at 20-25℃were effectively controlled for 4 weeks. The post-harvest treatment delayed ripening and peel colordevelopment of mango fruits, and significantly reduced the total loss in weight during storage.

关 键 词：芒果 贮藏 采后生理 采后处理 

分 类 号：S667.709.3[农业科学—果树学]