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为探明采后咪鲜胺浸果处理防控柑桔果实贮藏病害的保鲜效果,以成熟时期不同、八成左右成熟度的兴津温州蜜柑、北碚447锦橙、塔罗科血橙、伏令夏橙果实为试材,以清水浸果为对照,利用自然通风贮藏库进行了贮藏试验。结果表明,咪鲜胺常规浓度(333.33mg/kg)浸果对柑桔青(绿)霉病、炭疽病和总病害均有较好的防治效果。各贮藏期咪鲜胺对各品种柑桔青(绿)霉病的防治效果无显著性差异;贮藏15d起对各品种柑桔总病害的防治效果有显著性差异,贮藏45d起对各品种柑桔炭疽病的防治效果有显著性差异,对锦橙的保鲜效果最好,血橙次之,温州蜜柑第三,夏橙最差。保鲜时间,锦橙和血橙长达120d,温州蜜柑为60d,夏橙为30d。咪鲜胺浸果处理,可使果蒂持续保持绿色,对果实失重率、其他外观和口感等无影响。
In order to find out the effect of post-prochloraz dipping treatment on preventing and controlling fresh-keeping of citrus fruit, the maturity stages were different. About 80% maturity of Xingzhi Wenzhou Satsuma, Beibei 447 Jincheng, Tarot blood orange, Summer orange fruit as test material, soaked in water as a control, the use of natural ventilation storage storage conducted tests. The results showed that the conventional concentration of prochloraz (333.33mg / kg) immersion on citrus green (green) mildew, anthracnose and disease have a better control effect. There was no significant difference in the control effect of prochloraz on the varieties of citrus green (green) during each storage period. From 15 days after storage, the control effect on the total varieties of citrus was significantly different. From 45 days after storage, Citrus anthracnose prevention and treatment of a significant difference in the effect of the preservation of the best orange, orange blood followed, third, orange summer orange is the worst. Preservation time, Jincheng orange and blood orange up to 120d, Wenzhou satsuma 60d, orange summer 30d. Prochloraz soaked fruit processing, can keep the fruit pedicle green, the fruit weight loss rate, other appearance and taste no effect.