几种保鲜药在柑桔贮藏中的防病效果  

Disease-Preventing Effect of Some Fresh-Keeping Preparations in Citrus Storage

作　　者：周炼[1] 韩爱华[1] 王日葵[1] 

机构地区：[1]西南大学柑桔研究所,重庆400712

出　　处：《西南师范大学学报（自然科学版）》2007年第5期43-45,共3页Journal of Southwest China Normal University(Natural Science Edition)

基　　金："十一五"国家科技支撑项目(2006BAD22B01-01;2006BAD22B03-B4;2006BAD22B04-04)

摘　　要：选取4类有代表性的防腐保鲜剂对柑桔的两大品种进行了贮藏试验,在常温等相同环境条件下,观察记录各自的褐疤果、腐烂果及发病果并统计相关指标.结果表明:防病效果相对较好的仍是各药(纳他霉素、多菌灵、抑霉唑)与2,4-D联用的处理.对98天贮期的温州蜜柑而言,5号处理(多菌灵加2,4-D)的总病率最低(5.4%),其腐烂率为5.07%;对136天贮期的447而言,9号处理(纳他霉素加2,4-D)效果最好,腐烂率仅为4.76%.生物防腐剂纳他霉素的防腐效果前期很好,它与2,4-D合用的增效作用体现在贮藏后期;植物源中药3与微生物制剂纳他霉素单用的防病效果接近,而且都存在药力持久性问题.Four kinds of representative preservatives were applied to the fruit of two varieties of citrus in their storage experiments, during which the brown scarred, decayed and total diseased fruits were recorded under the same circumstances, such as ordinary temperature. Then the statistic data were counted and relative indexes were compared. Treatments of preservatives （Natamycin, Carbendazim or Imazalil） in combination with 2,4-D gave comparatively better results in disease prevention. With regard to satsuma tangerine kept in storage for 98 days, combined treatment of carbendazim and 2,4-D had the lowest incidence of total diseases （5.4%）, and its decayed rate was 5.07%. In regard of sweet orange cv. ＇447＇ kept in stirage for 136 days, combined treatment of Natamycin and 2,4-D showed the best effect, with a decayed rate of 4.76 %. Natamycin, a biologic preservative produced satisfactory antiseptic effect in the early period of storage, and the addition of 2,4-D to reinforced the effect in the later storage period. Chinese herbal medicine No. 3, a preservative of plant origin, showed similar effect in preventing disease to that of Natamycin. And they both had the disadvantage of limited time duration of their pesticidal effects.

关 键 词：柑桔贮藏 防病效果 褐疤 腐烂 生物防腐剂 

分 类 号：S666.1[农业科学—果树学]