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題 名 | 溫水處理對臺農一號芒果採後炭疽病之防治效果=Effect of Hot Water Treatment for Controlling Anthracnose of Mango Fruits of Tainung No.1 Variety |
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作 者 | 楊宏仁; 林瑩達; | 書刊名 | 植物保護學會會刊 |
卷 期 | 39:3 1997.09[民86.09] |
頁 次 | 頁241-249 |
分類號 | 435.325 |
關鍵詞 | 芒果; 臺農一號芒果; 炭疽病; 溫水處理; Mango; Tainung No.1 variety of mango; Anthracnose; Hotwater treatment; |
語 文 | 中文(Chinese) |
中文摘要 | 以不同溫度熱水處理生長在玻璃紙上的芒果炭疽病菌五分鐘,發現在49℃以上即 能完全抑制其再生長之能力。 臺農一號芒果果實以 53 ℃溫水處理 5 分鐘,取出降溫、催 熟一天,置於 28 ℃ /RH85 %之生長箱中觀查發病狀況,三次重複試驗結果皆極穩定。 處 理四天, 每果實出現不超過三個病斑者, 三次試驗之處理組分別為 90 %、100 %、96.7 %,而未處理者分別為 34.5 %、5 %、43.3 %;果實完全無病斑者,處理組分別為 56.7 %、85 %、86.7 %,未處理者分別為 24.1 %、0 %、23.3 %。處理後 7 天後,未超過 三個病斑之果實三次試驗之處理者分別為 53.3 %、85 %、63.3 %,而對照組三次皆為 0 %;果實完全無病斑者,處理組分別為 40 %、25 %和 6.7 %,但對照者皆為 0 %。 處 理七天,對照組每果實之平均病斑數為 23.4、26.7 及 15.2 個,而處理組則分別為 2.7、 2.2 及 5.3 個。 溫水處理後果實外表無劣化;第三次試驗在第十二天後所測醣度,處理及 對照分別為 25.3 及 22.2 brix。 |
英文摘要 | Appressoria of Colletotrichum gloeosporioides formed on cellophane were dipped into hot water with different temperature for 5 minutes. The ability of fungal regrowth on acidified PDA was completely inhibited by the hot water treatment with temperature higher than 49 ℃. The fruits of mango Tainung No.1 variety were dipped into the 53 ℃ hot water for 5 minutes, then removed out from the hot water and dripped with tap water to cool down the temperature immediately and ripened for one day. The treated fruits were kept in 28 ℃ and RH 85% grorwth chamber for monitoring anthracnose. All results were very consistent in 3 repeated trials. The percentage of treated fruits at 4th day after hot water treatment with < 3 lesios was 90%, 100% and 96.7% in three trials, respecitvley, and 34.5%, 5%, 43.3% in untreated fruits, respectively. The values were reduced to 53.3%, 85%, 63.3% for treated fruits, and 0% for all untreated fruits at 7 days after treatment in the 3 trials, respectively. The percentage of healthy fruits at the 4th day after treatment was 56.7%, 85%, 86.7% in treated fruits and 24.1%, 0%, 23.3% of untreated fruits in three trials, respectively. At the 7th day after ripening, the values were reduced to 40%, 25%, 6.7% for the treated fruits and 0% for the all untreated fruits. The average number of lesions per fruit was 23.4, 26.7, 15.2 for untreated fruits and 2.7, 2.2, 5.3 for the treated fruits at the 7th day after treatment in three trials. There was no heat damage on the appearance of fruits after 53 ℃ /5 min hot water treatment. The average Brix of treated and untreated fruits were 25.3 and 22.2, respectively, at 12th day after ripening. |
本系統中英文摘要資訊取自各篇刊載內容。