| 李鸿筠.咪鲜胺对柑橘不同品种的保鲜效果评价[J].中国南方果树,2017,46(4): |
| 咪鲜胺对柑橘不同品种的保鲜效果评价 |
| Evaluation on preservation effect of prochloraz on different varieties citrus |
| 投稿时间：2017-03-06 修订日期：2017-04-25 |
| DOI： |
| 中文关键词: 咪鲜胺，柑橘，品种，贮藏，保鲜效果 |
| 英文关键词:Prochloraz, Citrus, Variety, Storage diseases, preservation effect |
| 基金项目:重庆市科委项目 |
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| 摘要点击次数: 1943 |
| 全文下载次数: 2368 |
| 中文摘要: |
| 柑橘果实在贮藏期间极易发生青霉病、绿霉病、炭疽病等多种病害。为了减轻病害造成的损失，笔者在自然通风贮藏库内用咪鲜胺分别对锦橙、血橙、温州蜜柑和夏橙等4个柑橘品种进行了防腐保鲜效果研究。结果表明咪鲜胺333.33mg/㎏对青霉病、绿霉病、炭疽病和总病害均有较好的保鲜效果，只不同品种保鲜时间各异。以对锦橙和血橙的保鲜时间最长，贮藏期可达120天；其次是温州蜜柑，贮藏期可达60天；对夏橙的保鲜时间最短，只30天。对青霉病、绿霉病的效果，锦橙和血橙达120天，温州蜜柑达90天，夏橙达60天；对炭疽病的效果，锦橙可达120天，血橙达90天，温州蜜柑可达60天，夏橙只30天。咪鲜胺浸药处理对4个品种柑橘的失重率没有影响，只随着贮藏时间的延长，失重率均逐渐增加。咪鲜胺处理对果蒂保持绿色有一定效果，对不同品种柑橘果实内在品质、外观色泽和口感没有负面影响。 |
| 英文摘要: |
| Penicillium disease of citrus fruit, green mold, anthracnose and other types of diseases can easily occur during storage. To reduce the losses caused by the disease, the study was conducted with prochloraz respectively to glorious orange, blood orange, mandarin and valencia orange in the storage library with natural ventilation . The results showed that there were significant control effect of prochloraz 333.33mg / kg against penicillium , green mold, anthracnose and total disease, only different species preservation time varies. The preservation time is the longest glorious orange and blood orange, storage period up to 120 days; followed mandarin, storage period up to 60 days; preservation of valencia orange shortest time, only 30 days. Penicillium diseases, the effect of green mold, glorious orange and blood orange up to 120 days, up to 90 days mandarin, valencia orange for 60 days; effect on anthracnose , glorious orange up to 120 days, up to 90 days of blood orange and mandarin up to 60 days, valencia orange only 30 days. Comparison with water control, prochloraz dip drug treatment had no effect on the weight loss of four varieties citrus , only with the extension of storage time, gradually increase the rate of weight loss. There were some effect to keep the stem end of green after prochloraz treatment, but no negative impact on the nutritional quality, appearance, color and taste of different varieties citrus fruit. |
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