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采用组织块分离法从采后发病芒果果肉中分离病原菌,通过形态学观察、r DNA-ITS序列和系统发育树分析对其进行鉴定,并初步研究其生物学特性。结果表明:从发病芒果中分离到的病菌T0408鉴定为Colletotrichum asianum Prihastuti,L.CaiK.D.Hyde。该菌菌丝生长的适宜温度为20~30℃、适宜pH值为5~8;环境湿度在75%~98%范围内,湿度越大,菌丝生长速度越快,在3 000 lx日光灯的光照强度下连续光照有利于菌丝的生长和产孢;孢子萌发的适宜温度为25~30℃、适宜pH值为6~8,环境湿度为75%~98%,湿度越大、在3 000 lx日光灯的光照强度下连续光照有利于孢子的萌发。 相似文献
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蒜薹采后致病菌种类及侵染规律研究 总被引：6，自引：1，他引：6
以金乡蒜薹和苍山蒜薹为试材,研究蒜薹采后病原菌种类、侵染和发病规律。结果表明:导致蒜薹采后贮藏过程中腐烂的病原真菌分为9个属14个种,其中主要是交链格孢属(Alternaria)占28.5%,并且,交链格孢属中,链格孢霉(A.alternate(Fr.)Keissler)最多,占17.9%;其次是葱紫斑交链孢霉(A.porri(Elliott)Cif.),占6.6%,侵染链格孢霉(A.infectoriaSimmons)占4.0%;葡萄孢属(Botrytis),占17.0%,主要是葱鳞葡萄孢霉(B.squamosaWalker)和葱腐葡萄孢霉(B.alliiMunn),占15.6%,灰葡萄孢霉(B.cinereaPers)仅为1.4%;而青霉属(Penicillium)、匐柄霉属(Stemphylium)、镰孢属(Fusarium)、芽枝霉属(Cladosporium)、腐霉属(Pythium)、疫霉属(Phytophthora)和聚端孢霉属(Trichothecium)依次占15.7%、12.6%、7.8%、6.5%、4.9%、3.8%和3.3%。其发病规律是:除青霉属外,其它12种病原菌初期主要侵染蒜薹的薹梢部位,之后再逐渐向薹梗、薹基部位蔓延。 相似文献
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一氧化氮延缓草莓成熟衰老的生理效应 总被引：19，自引：4，他引：19
以硝普钠（SNP）为一氧化氮（NO）供体，研究了不同浓度NO对丰香草莓采后果实乙烯产生、呼吸强度、维生素C（Vc）、可溶性蛋白、失水腐烂和相对电导率，以及超氧物歧化酶（SOD）、过氧化氢酶（CAT）和过氧化物酶（POD）活性的影响。结果表明，5 μmol·L-1 SNP释放NO可以抑制草莓果实乙烯的产生和呼吸强度，延缓乙烯产生和呼吸高峰的出现，并推迟了果实固酸比、Vc和可溶性蛋白含量下降时期，抑制果实腐烂失水和相对电导率升高；使果实CAT活性显著增强，SOD活性在后期高于对照，但POD活性低于对照。10 μmol·L-1 SNP对果实产生轻微毒害作用，1 μmol·L-1 SNP延迟草莓衰老的效果不明显。证明了NO抑制果实衰老与其浓度的相关性，揭示了NO保护细胞膜结构完整的作用机理。 相似文献
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二氧化氯对青椒采后生理和贮藏品质的影响 总被引：21，自引：0，他引：21
【目的】研究二氧化氯(ClO2)对青椒的保鲜作用，为青椒的贮藏提供新方法。【方法】用二氧化氯气体(0、5、10、20、50 mg·L-1)处理青椒，研究二氧化氯对青椒采后生理和贮藏品质的影响。【结果】5、10、20、50 mg·L-1的ClO2处理对青椒的腐烂有明显的抑制作用，40 d时其腐烂率均小于对照的50%；其中50 mg L-1的处理对腐烂的抑制效果最明显，贮藏到30 d时才有腐烂发生，40 d只有对照的1/4。20、50 mg L-1ClO2可显著抑制青椒的呼吸(P<0.05)，5、10 mg·L-1对呼吸的抑制作用不显著(P>0.05)。除50 mg·L-1外，5、10、20 mg L-1ClO2处理使MDA含量低于对照，但无显著差异(P>0.05)。5 mg·L-1的处理可以减缓青椒叶绿素的降解，10、20、50 mg·L-1的处理使青椒叶绿素含量低于对照，但无显著影响(P>0.05)。ClO2可保持青椒的营养成分，对青椒VC、可滴定酸和可溶性固形物含量有一定的保留作用；对青椒的风味无影响。【结论】二氧化氯可以有效延缓青椒的采后生理变化，保持青椒的品质。 相似文献
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1-MCP对火龙果果实采后生理特性的影响 总被引：5，自引：1，他引：5
为探明1-甲基环丙烯(1-MCP)在火龙果果实保鲜过程中的抗衰老作用机理,为火龙果保鲜提供理论依据,以白肉火龙果新品种晶红龙为试验材料,分别研究了1 -MCP处理对火龙果低温贮藏期的果实硬度、呼吸强度、POD、CAT、PG、PE、水溶性果胶和不溶性果胶的影响.结果表明,1-MCP熏蒸处理减缓了火龙果贮藏后期果实硬度下降,对火龙果果实的呼吸作用具有一定的抑制作用;贮藏前期(第24天前)可廷缓火龙果果实衰老,但是在贮藏后期却加速了果实的衰老. 相似文献
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以多年生草本植物羊草和芦苇为实验材料,研究1d中不同时间（9∶00、13∶00、17∶00）刈割后含水量、气孔导度及呼吸速率的变化。结果表明：（1）羊草、芦苇刈割后水分散失均经历三个阶段：快速失水1d,缓慢失水2～3d,平稳期1d。芦苇叶片呼吸速率下降快,刈割5h后呼吸微弱,接近死亡;羊草叶片呼吸速率下降慢于芦苇,刈割7h后仍存在生理活动;（2）依据水分散失和呼吸代谢指标,三个刈割时间中,9∶00刈割能最大程度地减少干草调制过程中的养分损失,有益于制作优质干草。 相似文献
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Effect of different concentrations of putrescine on post-harvest life of strawberry (Fragaria ananassa Duch.) fruit, cultivar Selva at 5 °C was studied. Fruits were immerged in 0.3, 0.5, 1 and 2 mM putrescine as well as distilled water (control) for 5 min, then transferred into the fridge (5 °C) together with untreated fruits (dry treatment). The rate of weight loss, ethylene production, flesh firmness, soluble solids content, titratable acidity and pH of fruits were determined 5, 9 and 13 days after the beginning of storage. Flesh firmness, appearance, color change and taste of fruits were also determined in the same intervals using a taste panel. Storage life of the strawberry fruits was significantly increased by the use of putrescine, so that the untreated and control fruits had 6 and 8 days storage life, respectively, while the immerged fruits in 1 and 2 mM putrescine were still suitable to be exposed in the market 12 and 14 days after the beginning of storage, respectively. No significant weight losses were observed in treated fruits compared to controls and dry treatment at all determination times. Ethylene production was decreased significantly by the use of putrescine. Untreated fruits (dry treatment) had the highest rate of ethylene production and the lowest rate was occurred in 2 mM putrescine treatment at all determination times (5, 9 and 13 days after the beginning of storage). The use of putrescine also prevented the softening of fruit flesh during the storage and kept their firmness, so that, the 2 mM putrescine treatment caused the highest fruit firmness at all determination times. Distilled water treatment (control) had the lowest fruit firmness 5 and 9 days after storage, while this occurred for the dry treatment 13 days after storage. Soluble solids content, pH and titratable acidity of the fruits were not significantly affected by the use of putrescine, but the highest and lowest rate of titratable acidity were related to the 2 mM putrescine and dry treatment, respectively, at the three determination times. Overall, the quality of fruits was improved by the use of 2 mM putrescine in terms of properties evaluated by the taste panel. 相似文献
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试验研究丝瓜伤流液对榆黄蘑的保鲜效果结果表明 ,用丝瓜伤流液作保鲜剂明显抑制榆黄蘑呼吸分解代谢 ,有效减缓菌盖开裂、褐变和失水。且有棱丝瓜伤流液保鲜效果优于无棱丝瓜伤流液 ,以 75 %有棱丝瓜伤流液保鲜效果最佳 相似文献
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Simone Palma Favaro Yardlei Carlos AlbaAnderson Dias Vieira de Souza Antonio Camilo Arguelho ViannaAntonia Railda Roel 《Scientia Horticulturae》2011
The purpose of this study was to evaluate the physico-chemical characteristics and the post-harvest loss of mass of curly lettuce (Lactuca sativa L.) cv. Verônica that was grown in a protective environment with applications of biopesticides. The curly lettuce was treated by spraying with neem oil, cassava flour wastewater (manipueira), biofertiliser or the control treatment of deltamethrin. We determined the weight, circumference, dry matter, ash, crude protein, total phenols and minerals profile for the heads of lettuce. After harvesting, the lettuce was packed into opened plastic bags and kept at 5 °C for 5 days to evaluate its weight loss. No differences were observed among the treatments for the physico-chemical parameters. The lettuce that was sprayed with manipueira or biofertiliser had the greatest weight loss during storage. The achievement of similar yields with cheaper products suggests a benefit of using organic bioinsecticides. 相似文献