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控制青霉,绿霉和酸腐等病原菌是提高柑桔贮运效果的主要技术环节。我国自1972年开始使用甲基托布津(Topsin-M)、托布津(Topsin)和多菌灵(MBC)等化学农药处理柑桔以来,显著地减少了贮运过程中青、绿霉病的发生,在防腐方面取得了一定效果。但是,近几年来由于青、绿霉菌抗药菌系的出现,致使药效明显下降;而且,多菌灵等化学农药对酸腐菌又无抑制作用,从而在控制青、绿霉病的同时,使酸腐菌引起的致腐作用有所增
Control of penicillium, mold and sour rot and other pathogens is to improve the storage and transportation of citrus fruit of the main technical aspects. Since 1972, the treatment of citrus with chemical pesticides such as Topsin-M, Topsin and MBC in our country has significantly reduced the green and green mildew during storage and transportation Occurred in the preservation has achieved some results. However, in recent years due to the emergence of green and green mold resistant strains, resulting in a significant decline in efficacy; Moreover, carbendazim and other chemical pesticides on the acid-rotting bacteria and no inhibitory effect, which in control of green and green mold at the same time , So that the role of rot caused by rot decay caused by increased