热杀菌剂处理对“紫花”和“留香”杧果贮藏品质影响?  

EFFECT OF HOT FUNGICIDES TREATMENT ON STORAGE QUALITY OF "ZIHUA" AND "LIUXIANG" MANGO FRUITS

作　　者：唐友林[1] 周玉婵[1] 杨谦[1] 

机构地区：[1]中国科学院华南植物研究所

出　　处：《广西植物》1996年第4期375-378,共4页Guihaia

基　　金：中国科学院"七五"重大科研项目;广东省科委"八五"农业科技重点攻关项目

摘　　要：52±1℃热杀菌剂苯来特或 TBZ等溶液浸果处理，对“留香”和“紫花”品种杧果采后炭疽病和蒂腐病有显著控制效果，改善果实外观，延长贮藏寿命，提高贮藏品质，减少病害的腐烂损失 60％，获得在常温下贮藏 18d的采后寿命和 100％的商品率。在热杀菌剂处理后，贮藏于低温13±1℃下的 杧果，显著减慢果皮转黄和后熟软化，降低呼吸速率，延长贮藏寿命2～3周以上，并且，显著减少病害和腐烂损失，有利于提高采后杧果的商品率和远途运输及销售。Treatment with Benlate or TBZ solution at 52±1℃ could notably control postharvest anthracnose and stem-end rot in 'liuxiang' and 'zihua' mango fruits, improve appearance and commercial quality of mango fruits, reduce decay loss by 60%, achieve a storage life for 18 days and acceptability of commercial mango fruits by 100% when stored at ambient temperature. After treatment with hot fungicides, that the mango fruits were stored at low temperature, 13±1℃, could obviously inhibited the ripening behaviour of mango, such as dropped respiration rate, delayed colour development and softening, and prolonged postharvest life by 2￣3 weeks, in comparison with fruits stored at ambient temperature. Therefore, the method that the mango fruits were stored and transported at low temperature, 13±1℃, after treatment by hot fungicides is an important approach which was benefited to distant transport and marketing of mango fruits.

关 键 词：芒果 贮藏品质 热杀菌剂处理 

分 类 号：S667.709.3[农业科学—果树学]