热处理对草莓采后灰霉病抑制效果的影响  

Effect of Heat Treatment on Inhibition of Grey Mold on Postharvest Strawberries

作　　者：杨雪[1] 刘刚[1,2] 刘海霞[1] 黎霞[1] 张晓喻[1,2] 张宏[1,2] 

机构地区：[1]四川师范大学生命科学学院,四川成都610101 [2]四川师范大学植物资源应用与开发研究所,四川成都610101

出　　处：《西南农业学报》2014年第5期1974-1978,共5页Southwest China Journal of Agricultural Sciences

基　　金：四川省科技厅应用基础项目(2011JY0104);成都市科技局企业创新一般项目(11DXYB118NC-027);四川师范大学"土壤污染原位修复与绿色食品药品开发"创新团队项目;四川师范大学大精基金(DJ2013-02)

摘　　要：研究了不同热处理方法和热处理条件对‘丰香’草莓采后灰霉病的抑制效果。当草莓接种灰葡萄孢(Botrytis cinerea)孢子悬液后,分别研究热空气处理和热水处理对其发病率和病斑生长率的影响。结果表明,在相同条件下热水处理对草莓灰霉病的抑制效果明显优于热空气处理。在此基础上选择4种温度(47、49、51、53℃)的热水,每种温度均以6种不同时间(6、7、8、9、10、11min)处理草莓,草莓经51℃-10 min热水处理后,25℃贮存5 d后发病率和病斑生长率都为0%,对照组为100%,说明51℃-10 min热水处理对草莓采后灰霉病能够进行有效的抑制。The effects of different heat treatments and heat treatment conditions for control of gray mold on postharvest strawberry （Feng Xiang） were evaluated in this paper.After strawberries inoculating with Botrytis cinerea spores treated by hot air and hot water,infection rate and growth rate of disease spot were measured and compared.The results indicated hot water twatment was much better than hot air treatment for inhibition of grey mold.Then the different temperature （47,49,51,53 ℃） water for 6,7,8,9,10,11 min were used to heat-treated the strawberries.After 5 d at 25 ℃,the infection rate and growth rate of disease spot were both 0％ after hot water treatment by 51 ℃-10 min,while it were 100 ％ without any treatment,indicating that 51 ℃-10 min hot water treatment could effectively control the grey mold on poetharvest strawberries.

关 键 词：热空气处理 热水处理 草莓 灰霉病 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]