芒果炭疽病菌对果实主要品质的影响  

Effect of mango anthracnose on the fruit quality

作　　者：李娇[1,2] 张燕宁[1] 张兰[1] 顾晓军[2] 蒋红云[1] 

机构地区：[1]中国农业科学院植物保护研究所植物病虫害生物学国家重点实验室,北京100193 [2]福建农林大学植物保护学院,福州350000

出　　处：《食品科技》2016年第3期36-39,共4页Food Science and Technology

基　　金：国家农产品质量安全风险评估项目

摘　　要：研究胶孢炭疽菌对芒果主要营养成分的影响。以台农1号芒、澳芒、金煌芒、贵妃芒果实为试验材料,将炭疽菌属胶孢炭疽菌（Colletotrichum gloeosporioides）菌饼接于果实伤口,于25℃、相对湿度90%条件下贮藏,待果实病斑直径分别达1、2、3 cm时,测定其健康组织的品质指标。结果表明：4种芒果受胶孢炭疽菌侵染后,品质均发生了变化;病斑直径扩展至3 cm时,4种芒果的可滴定酸含量显著下降,Vc含量显著下降,p H值显著升高;金煌芒病斑直径扩展至1-3 cm时可溶性固形物含量均显著升高,其他3种芒果可溶性固形物含量无显著变化;台芒与澳芒在病斑直径扩展至3 cm时,还原糖含量显著降低,而金煌芒和贵妃芒在病斑直径扩展为3 cm时,还原糖含量则显著升高。Effect of mango anthracnose on fruit quality was studied in this paper.Tainong mango,Hainan Australia mango,Vietnam Jinhuang mango,Hainan Guifei mango as material,mango wounds were inoculated with C.gloeosporioides cake and stored under the condition of RH 90% and 25 ℃.Quality of fruit healthy tissue were determined when the fruit disease spot diameter extended to 1,2,3 cm.The results showed that：Quality of four kinds mango were all changed after the infection of C.gloesporioides cake,content of titratable acid,Vc decline,the p H value shows an increasing trend,all marked difference with CK,soluble solids content had no significant change in addition to the Vietnam Jinhuang mango,reducing sugar content of Tainong mango and Australia mango were lower than CK when the fruit disease spot diameter extended to 3 cm.While Jinhuang mango and Guifei mango＇ reducing sugar content were higher than CK.

关 键 词：胶孢炭疽菌 芒果 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]