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试验研究了短时间热水涂刷处理对柑桔类水果的杀菌作用以及在降低青霉病发病率方面的效用 ,指出了最佳的处理时间和处理温度。研究结果表明 ,用 5 6℃的热水处理 2 0s即可抑制有机体外青霉菌的繁殖。进行有机体内试验时 ,将接种了青霉菌 2 4h的水果(Minneola红桔、Shamouti橙、
The bactericidal effect of short-term hot water brushing on citrus fruits and the utility in reducing the incidence of blue mold were studied and the best treatment time and treatment temperature were pointed out. The results show that treatment with 20 ℃ hot water at 56 ℃ can inhibit the growth of Penicillium sp. In the in vivo test, fruits that had been inoculated with penicillium for 24 hours (Minneola tangerine, Shamouti orange,