红栀子果实贮藏期腐烂原因及药剂抑菌效果  

The Reason of Browning and Rotting in Red Gardenia during Storage and the Effect of Bacteriostasis

作　　者：邓青云[1] 钟亚琴[1] 姜益泉[1] 李国元[1] 

机构地区：[1]孝感学院/湖北省作物病害监测与安全控制实验室,湖北孝感432000

出　　处：《湖北农业科学》2007年第4期580-581,共2页Hubei Agricultural Sciences

基　　金：湖北省科技厅攻关项目(2006AA201C38;2005AA201C17)

摘　　要：引起贮藏期红栀子果实发生褐变腐烂的病原菌为黑曲霉和黄曲霉。药剂筛选试验结果以25%多菌灵可湿性粉剂800倍液的抑菌效果最好,抑菌率为82.3%,其抑制病原菌菌丝生长的LC50=1 142。The pathogens causing red gardenia browning and rotting were Aspergillus niger v. Tieghem and Aspergillus flavus Link. The result of bacteriostasis text revealed that the bacteriostatic action of 25% carbendazol （diluted 800 time） was the best. The rate of restrain was 82.3%. LG50 which restrain the grow of pathogens was 1142.

关 键 词：红栀子 贮藏期 病原菌 抑菌试验 

分 类 号：S685.99[农业科学—观赏园艺]