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不同愈伤时间对常温贮藏期间马铃薯干腐病和品质的影响

吴觉天 毕阳 李永才 包改红 葛永红 王蒂

吴觉天, 毕阳, 李永才, 包改红, 葛永红, 王蒂. 不同愈伤时间对常温贮藏期间马铃薯干腐病和品质的影响[J]. 食品工业科技, 2013, (14): 332-334. doi: 10.13386/j.issn1002-0306.2013.14.016
引用本文: 吴觉天, 毕阳, 李永才, 包改红, 葛永红, 王蒂. 不同愈伤时间对常温贮藏期间马铃薯干腐病和品质的影响[J]. 食品工业科技, 2013, (14): 332-334. doi: 10.13386/j.issn1002-0306.2013.14.016
Wound curing in different time on dry rot and quality of potatoes during storage at room temperature[J]. Science and Technology of Food Industry, 2013, (14): 332-334. doi: 10.13386/j.issn1002-0306.2013.14.016
Citation: Wound curing in different time on dry rot and quality of potatoes during storage at room temperature[J]. Science and Technology of Food Industry, 2013, (14): 332-334. doi: 10.13386/j.issn1002-0306.2013.14.016

不同愈伤时间对常温贮藏期间马铃薯干腐病和品质的影响

doi: 10.13386/j.issn1002-0306.2013.14.016
基金项目: 

科技支甘项目(1011JKCA179); 科技部支撑计划(2012BAD06B03);

详细信息
  • 中图分类号: S532

Wound curing in different time on dry rot and quality of potatoes during storage at room temperature

  • 摘要: 研究了不同愈伤处理时间对常温贮藏条件下马铃薯块茎干腐病发病率和病情指数、发芽率和芽长、失重率及绿化率的影响。结果表明,愈伤处理能够降低马铃薯块茎损伤接种硫色镰刀菌(Fusarium sulphureum)的干腐病发病率和病情指数,愈伤时间越长效果越好。愈伤降低了损伤和无损伤处理块茎的发芽率,但促进了发芽块茎芽的生长。损伤块茎的失重率在较长时间的愈伤后明显降低,但愈伤对块茎绿化没有显著影响。由此表明,愈伤能够促进周皮的形成,提高块茎抗性,从而有效抑制干腐病的发生,延缓块茎的发芽和失重。 
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  • 收稿日期:  2013-01-21

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