涂蜡对柑橘青绿霉菌的影响  

Effects of waxing on Penicillium italicum and P.digitatum on Citrus

作　　者：庞杰[1] 连予生[2] 李正国[3] 

机构地区：[1]福建农业大学食品系,福建福州350002 [2]广东健力宝集团有限公司,广东广州528100 [3]西南农业大学食品科学院,重庆400716

出　　处：《山地农业生物学报》2000年第6期436-438,共3页Journal of Mountain Agriculture and Biology

基　　金：福建省教委资助项目! (K990 8)

摘　　要：为减少柑橘果实采收损失 ,用青绿霉菌接种培养基和柑橘果实 ,探讨涂蜡对柑橘青绿霉菌生长及其致腐的影响。结果表明 ,涂蜡能明显减慢柑橘青绿霉菌在MS培养基上的生长发育速度和显著降低果实刻伤接种青绿霉菌的腐烂率。以FMC32 0蜡水液的抑制作用较强。涂蜡结合10 0 0mg/kg特克多加 2 0 0mg/kg 2 ,4 -D处理 。P.italicum and P.digitatum were inoculated in the MS medium and the Citrus in order to study the effects of waxing on the growth and rot causing of Citrus Penicillium.The results demonstrated that waxing substantially suppressed the growth and development of the pathogens on the MS medium and markedly reduced the rotting rate of the fruit when Penicillium was inoculated at its wounds . Of the wax preparations tested,FMC320 showed the highest suppressing effect.Waxing in combination with the application of 1 000 mg/kg TBZ and 200 mg/kg 2,4-D improved the results of decay preventing and freshness keeping.

关 键 词：涂蜡 柑橘 青霉 绿霉 微生物影响 采后贮藏 

分 类 号：S666.093[农业科学—果树学]