摘要
为了减少柑橘在室温贮藏过程中病害的发生,保持果实的原有风味,延长其贮藏保鲜时间。以25%咪鲜胺水乳剂250,333和500mg/L的药液浸泡处理宫川柑橘。结果表明,333mg/L处理效果最佳;贮藏60d时,对柑橘贮藏期的主要病害绿霉病、青霉病的防治效果达86.7%,对蒂腐病的防治效果为68.4%,对3种病害的总防治效果为82.3%,显著的降低柑橘贮藏期病害的发生;可延缓柑橘VC含量、总糖含量、总酸含量的下降,VC含量比对照组高出26.2%,总糖和总酸含量分别比对照组高出8.3%和6.3%。25%的咪鲜胺水乳剂333mg/L处理可以明显保持柑橘贮藏期间的品质,显著抑制果实的发病率,室温贮藏期达到60d。
In order to reduce the disease of citrus,maintain fruitage＇s flavor and prolong the storage time,Gongchuan orange （C.unshiuMarc cv.Miyagawa wase） fruits were marinated by 25% prochloraz emulsion in water （EW） 250 mg/L,333 mg/L and 500 mg/L,preserved in the room temperature.The results showed that：25% prochloraz EW 333 mg/L treament had a good effects.The control effect of 333 mg/L treament on green mold and blue mold of citrus was 86.7%,stem end rot of citrus was 68.4%,the total control effect was 82.3% in the first 60 d.It could obviously reduce the disease of Gongchuan orange in the storage time.It could also retard reducing of VC,total sugar and total acid content of Gongchuan orange.The content of VC was 26.2% more than the control,and total sugar,total acid was 8.3% and 6.3%,respectively.The 25% prochloraz EW 333 mg/L treament could improve the storage quality of citrus,and control the incidence of the fruitage＇s diseases evidently.The storage time was no more than 60 days in the room temperature.
出处
《食品与机械》
CSCD
北大核心
2010年第3期44-46,104,共4页
Food and Machinery
基金
崇明柑橘规范化种植品质提升关键技术研究与示范(编号:08DZ1906600)
