摘要
以兰州大接杏为试材,在离体和体内条件下研究不同质量浓度的硼酸钠和硼酸钾处理对由匐枝根霉(Rhizopus stolonifer)引起的杏果软腐病的控制及对杏果采后贮藏品质的影响。结果表明:硼酸盐对R.stolonifer菌丝生长和孢子萌发具有明显的抑制作用;其中0.25、0.5g/100mL的硼酸钾和0.5g/100mL的硼酸钠可以完全抑制菌丝生长,并显著抑制孢子萌发;硼酸盐浸泡处理降低了杏果在0℃、相对湿度(85±5)%条件下的自然发病率,减小了损伤接种R.stolonifer杏果的病斑直径,其中硼酸钠的效果较好。硼酸盐处理还可显著降低果实的质量损失率,维持果实硬度,延缓可溶性固形物的增加,保持果实色泽。
This study investigated the effectiveness of treatment with different concentrations of sodium borate or potassium borate under in vitro and in vivo conditions to control postharvest soft rot in ＂Dajiexing＂ apricot caused by Rhizopus stolonifer. In addition, the effect of treatment with each borate on the quality of the fruit during postharvest storage was examined as well. The results showed that both borates could effectively inhibit mycelium growth and spore germination of R. stolonifer. Potassium borate at 0.25 g/100 mL or 0.5 g/100 mL as well as sodium borate at 0.5 g/100 mL could completely inhibit mycelium growth and significantly inhibit spore germination. Post-harvest borates dipping treatment could reduce the natural incidence of soft rot at 0℃ and RH （85 ±5）% and the lesion diameter in apricot fruits inoculated with Rhizopus stolonifer, especially when using sodium borate. Borates treatment could also significantly alleviate the weight loss, maintain firmness, delay the increase of total soluble solid content and keep the color of the fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第18期280-284,共5页
Food Science
基金
国家自然科学基金地区科学基金项目(3096243)
