摘要
本文比较了热处理、水杨酸处理、冷处理和UV-C处理诱导香蕉果实采后抗病性的效果。结果表明,接种炭疽病菌孢子10d后,发现热处理(53℃热水浸泡10min)可明显控制香蕉果实病斑的扩展,延缓了果实的后熟软化和褪绿转黄。热处理诱导抗病性的效果与接种时间及香蕉采收日期有关。水杨酸处理(1mmol/L)对诱导香蕉果实抗病性也有一定的效果,而冷击处理促进了病害的发展、促进了后熟软化和褪绿转黄。UV-C处理(160～320s)虽然可延缓香蕉果的软化,但果皮病斑增大,色泽变褐。
Hot water dipping （HWD）, cold shock （CS）, salicylic acid （SA） and UV-C were used to induce postharvest disease resistance of banana fruits, The results indicated that HWD （53℃, 10min） significantly limited the enlargement of disease spots 10 days after inoculation of Colletotrichum musae spores, meanwhile the softening and degreening of the fruits were delayed. It was also found that the effect of HWD on inducing resistance of banana fruits was related to the inoculating time and the harvest date. SA treatment also limited the enlargement of disease spots to some extent, while CS accelerated the rotten rate, softening and degreening of the banana fruits. Although UV-C （160-320s） treatment delayed fruits softening, it led to larger disease spots and severe brown peel compared to control fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期224-227,共4页
Food Science
关键词
香蕉
诱导抗病性
采后病害
banana fruits
induced resistance
postharvest disease
