苹果青霉病发病规律与防治措施  

The occurrence rule and control measures of apple fruit blue mould rot

作　　者：张亚楠[1] 王云香[1] 罗云波[1] 傅达奇[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2015年第10期246-251,共6页Food Science and Technology

基　　金："十二五"国家高科技研究发展计划项目(863计划)(2012AA101702)

摘　　要：通过苹果品种、贮藏温度、机械损伤3个方面研究苹果青霉病发病规律。结果表明,黄金帅的抗病性低于红富士、花牛、王林3个品种;25℃温度下发病最快,2℃和4℃发病较慢;机械损伤可以加剧苹果青霉病的发生。不同防治措施结果表明,热水浸泡处理、草酸处理、水杨酸处理都有一定的抑制效果,其中热水浸泡处理控制效果最好。The paper studied occurrence rule of apple blue mould rot by varieties, storage temperature and mechanical damage. The results showed that： the resistance of Huang Jinshuai were lower than Wang Lin, Hua Niu, fuji. The influence of storage temperature on fruit rot was show, results reveal that under 25 ℃, the disease incidence and lesion diameter expand were fast, while fruits stored under 2 % and 4 %, the occurrence of fruit rot was reduce. Mechanical damage can aggravate the occurrence of blue mould. Oxalic acid, hot water dip and salicylic acid were introduced to investigate the effect on controlling blue mould of apples. The result showed these control measures can control the disease incidence and lesion diameter to a certain extent, and the treatment of hot water dip showed the best effect.

关 键 词：苹果青霉病 发病规律 防治措施 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]