摘要
对不同浓度碳酸盐和碳酸氢盐处理对鸭梨采后黑斑病和青霉病的影响进行了研究。结果表明,离体实验中,碳酸盐和碳酸氢盐对链格孢和青霉菌的菌落生长均具有很强的抑制作用,其中2%碳酸钠、碳酸氢钠和碳酸氢钾对链格孢和青霉菌的抑菌率分别达到89%和98.1%,84.9%和96%,81.6%和95.1%。碳酸盐和碳酸氢盐对Penicilliumexpansum的抑制效果均优于Alternariaalternata。在活体实验中,室温下碳酸盐和碳酸氢盐处理对鸭梨人工损伤种的黑斑病菌和青霉病菌有抑制作用,但差异不显著。
Effect of different concentration of carbonates and bicarbonates treatment on black spot and blue mold of postharvest Yali pear was studied. The results showed that carbonates and bicarbonates significantly inhibited the mycelium growth of Altemaria alternata and PenicUlium expansum in vitro. P. expansum was more sensitive to three kinds of salts than A. altemata. 2% of sodium carbonate, sodium bicarbonate and potassium bicarbonate had better control on A. altemata and P. expansum,inhibition ratio was up to 89% and 98.1%, 84.9% and 96%, 81.6% and 95.1% respectively. In vivo carbonate and bicarbonate salts had no significant effect on diseases development of Yali inoculated by A. alternata and P. expansum at room temperature.
出处
《食品科技》
CAS
北大核心
2007年第1期185-188,共4页
Food Science and Technology
关键词
鸭梨
碳酸盐
碳酸氢盐
链格孢
扩展青霉
yali pear
carbonates
bicarbonates
Altemaria altemata
Penicillium expansum
