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锦橙、哈姆林甜橙果实采后用40℃高温和95％以上高湿处理4或6小时,对果实贮藏期间褐斑病的发生有明显抑制作用。贮藏5个月,褐斑病发生率由11％降至5—7％(锦橙)或由61％降至45—49％(哈姆林甜橙)。在高温高湿下处理6小时比处理4小时的效果好。
The fruit of Jincheng orange and Hamlin orange fruits were treated with high temperature of 40 ℃ and high humidity more than 95% for 4 or 6 hours postharvest, which significantly inhibited the occurrence of brown spot during fruit storage. After 5 months of storage, the incidence of brown spot disease was reduced from 11% to 5-7% (Jincheng) or from 61% to 45-49% (Hamlin). The effect of treating for 6 hours under high temperature and high humidity is better than that for treating 4 hours.