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中国精品科技期刊2020
白小东, 牛黎莉, 毕阳, 赵冠华, 张盛贵, 李永才. 18种盐对苹果霉心病的控制及部分机理[J]. 食品工业科技, 2015, (10): 335-338. DOI: 10.13386/j.issn1002-0306.2015.10.062
引用本文: 白小东, 牛黎莉, 毕阳, 赵冠华, 张盛贵, 李永才. 18种盐对苹果霉心病的控制及部分机理[J]. 食品工业科技, 2015, (10): 335-338. DOI: 10.13386/j.issn1002-0306.2015.10.062
BAI Xiao-dong, NIU Li-li, BI Yang, ZHAO Guan-hua, ZHANG Sheng-gui, LI Yong-cai. 18 kinds of salt on apple of core rot control and part of the mechanism[J]. Science and Technology of Food Industry, 2015, (10): 335-338. DOI: 10.13386/j.issn1002-0306.2015.10.062
Citation: BAI Xiao-dong, NIU Li-li, BI Yang, ZHAO Guan-hua, ZHANG Sheng-gui, LI Yong-cai. 18 kinds of salt on apple of core rot control and part of the mechanism[J]. Science and Technology of Food Industry, 2015, (10): 335-338. DOI: 10.13386/j.issn1002-0306.2015.10.062

18种盐对苹果霉心病的控制及部分机理

18 kinds of salt on apple of core rot control and part of the mechanism

  • 摘要: 为控制采后苹果霉心病,本文探究了18种盐对引起苹果霉心病的主要病原真菌粉红单端孢(Trichothecium roseum)和互隔交联孢(Alternaria alternata)菌丝生长的抑制效果及其机理。结果表明,偏亚硫酸钠、偏亚硫酸钾、硫酸铜、碳酸铵、硅酸钠、硅酸钾、乙二胺四乙酸二钠(EDTA二钠)和氯化铝对T.roseum和A.alternata菌丝生长具有较好的抑制效果,最小抑菌浓度(MIC)均小于100mmol/L,EDTA二钠和氯化铝对T.roseum和A.alternata抑制效果最为明显,抑菌率分别达到91%、83%和84%、84%,但p H处理组病斑直径与对照组差异不显著,可见盐对T.roseum和A.alternata的抑制主要取决于盐离子的作用而非溶液的酸碱性。 

     

    Abstract: To control postharvest apple of core rot, it was explored inhibitory effect and mechanism of the 18 kinds of salt on core rot mainly caused by Trichothecium roseum and Alternaria alternata. The results showed that sodium metabisulfite, potassium metabisulfite, sulfate, ammonium carbonate, sodium silicate, potassium silicate, disodium EDTA and aluminum chloride had better inhibitory effect, and the minimum inhibitory concentration was less than 100mmol/L. Inhibitory effect of disodium EDTA and aluminum chloride on T. roseum and A. alternata were most obvious, and inhibition rate respectively reached 91%, 83% and 84%, 84%, but p H treated lesion diameter with no significant difference between the control group, inhibitory effect of salts on core rot was evidently main role rather than the p H of solution.

     

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