黑曲霉M10对采后砀山酥梨腐烂的影响  

Effect of Aspergillus niger M10 on Dangshan Pear Postharvest Decay

作　　者：杨柳[1] 方明明[1] 燕培磊[1] 薛倩[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《安徽农业科学》2013年第7期2905-2906,2915,共3页Journal of Anhui Agricultural Sciences

基　　金：合肥工业大学创新性实验项目(2011CXCY376)

摘　　要：[目的]分析黑曲霉M10侵染砀山酥梨过程。[方法]通过不同接种方式、不同接种量对酥梨进行黑曲霉M10侵染,比较酥梨腐烂情况,考查温度对黑曲霉侵染酥梨效果的影响。[结果]损伤接种侵染效果明显,当接种浓度大于1×102个/ml时,酥梨发病率为100%;温度超过10℃时,砀山酥梨易受黑曲霉M10的侵染。[结论]明确了黑曲霉M10对砀山酥梨侵染过程,为防治砀山酥梨的贮藏病害提供理论依据。[Objective] The study aimed to assay Dangshan Pear's decay process infected by Aspergillus niger M10.[Method] The effects of inoculation ways,inoculums size and temperature on lesion area expansion of Dangshan Pear were investigated.[Result] A.niger M10 could infect the injured pear and the pathogenitas was 100% when the inoculum concentration was more than 1×102 ind/ ml.Dangshan Pear rotted rapidly infected by A.niger M10 when temperature exceeded 10 ℃.[Conclusion] Dangshan Pear pathogenic process by A.niger M10 was understood,which can provide theoretical basis for preventing its storage diseases.

关 键 词：砀山酥梨 黑曲霉M10 侵染 

分 类 号：S436.5[农业科学—农业昆虫与害虫防治]