CN106258659A - 一种火龙果采后病害的防控方法 - Google Patents
一种火龙果采后病害的防控方法 Download PDFInfo
- Publication number
- CN106258659A CN106258659A CN201610667519.4A CN201610667519A CN106258659A CN 106258659 A CN106258659 A CN 106258659A CN 201610667519 A CN201610667519 A CN 201610667519A CN 106258659 A CN106258659 A CN 106258659A
- Authority
- CN
- China
- Prior art keywords
- hylocereus undatus
- fruit
- control method
- disease
- pathogen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 44
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 44
- 201000010099 disease Diseases 0.000 title claims abstract description 36
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 33
- 244000052769 pathogen Species 0.000 claims abstract description 23
- 230000001717 pathogenic effect Effects 0.000 claims abstract description 23
- 238000003860 storage Methods 0.000 claims abstract description 22
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 241000223259 Trichoderma Species 0.000 claims abstract description 13
- 239000007921 spray Substances 0.000 claims abstract description 13
- 230000002265 prevention Effects 0.000 claims abstract description 12
- 230000029663 wound healing Effects 0.000 claims abstract description 10
- 241000194017 Streptococcus Species 0.000 claims abstract description 9
- 239000003085 diluting agent Substances 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 6
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 239000012895 dilution Substances 0.000 claims abstract description 5
- 238000010790 dilution Methods 0.000 claims abstract description 5
- 238000003672 processing method Methods 0.000 claims abstract description 5
- 239000000645 desinfectant Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 46
- 230000006378 damage Effects 0.000 claims description 19
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 16
- 208000027418 Wounds and injury Diseases 0.000 claims description 9
- 208000014674 injury Diseases 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 230000007306 turnover Effects 0.000 claims description 9
- 239000004155 Chlorine dioxide Substances 0.000 claims description 8
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 8
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 230000006806 disease prevention Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000005138 cryopreservation Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000003306 harvesting Methods 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 10
- 230000000813 microbial effect Effects 0.000 description 9
- 230000018044 dehydration Effects 0.000 description 7
- 238000006297 dehydration reaction Methods 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 6
- POJOORKDYOPQLS-UHFFFAOYSA-L barium(2+) 5-chloro-2-[(2-hydroxynaphthalen-1-yl)diazenyl]-4-methylbenzenesulfonate Chemical compound [Ba+2].C1=C(Cl)C(C)=CC(N=NC=2C3=CC=CC=C3C=CC=2O)=C1S([O-])(=O)=O.C1=C(Cl)C(C)=CC(N=NC=2C3=CC=CC=C3C=CC=2O)=C1S([O-])(=O)=O POJOORKDYOPQLS-UHFFFAOYSA-L 0.000 description 5
- 108010053775 Nisin Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 244000000010 microbial pathogen Species 0.000 description 4
- 239000004309 nisin Substances 0.000 description 4
- 235000010297 nisin Nutrition 0.000 description 4
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 3
- 239000002068 microbial inoculum Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 208000035143 Bacterial infection Diseases 0.000 description 2
- 208000031888 Mycoses Diseases 0.000 description 2
- 208000022362 bacterial infectious disease Diseases 0.000 description 2
- 239000003899 bactericide agent Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000011169 microbiological contamination Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- -1 nisin compound Chemical class 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 230000007918 pathogenicity Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012794 pre-harvesting Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000011232 storage material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G13/00—Protecting plants
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N63/00—Biocides, pest repellants or attractants, or plant growth regulators containing microorganisms, viruses, microbial fungi, animals or substances produced by, or obtained from, microorganisms, viruses, microbial fungi or animals, e.g. enzymes or fermentates
- A01N63/30—Microbial fungi; Substances produced thereby or obtained therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Health & Medical Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Environmental Sciences (AREA)
- Pest Control & Pesticides (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Plant Pathology (AREA)
- Virology (AREA)
- Dentistry (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Toxicology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种火龙果采后病害的防控方法，属农业食品科学技术领域，本发明通过采前、冷锻炼与低温贮藏相结合的方法来延长火龙果的贮藏期，采摘前进行喷施抑菌剂进行病原菌防控，病原菌防控处理方法为采前1天喷施复合杀菌剂稀释液，所述杀菌剂为木霉菌剂：乳酸链球菌=（1~3）：（3~1），按1500~2000倍稀释；在8~9成熟时采摘，阴凉处愈伤处理后转入冷库进行杀菌处理，在15±1.0℃冷锻炼5~7天，再将冷库温度调至9±1.0℃贮藏，贮藏期间定时进行杀菌处理，防止病原菌侵入引起腐烂。本发明是一种操作简单、高效、廉价、安全的火龙果采后病害防控方法。
Description
技术领域
本发明属于农业食品科学技术领域，具体地说是一种火龙果采后病害的防控方法。
技术背景
火龙果是一种新兴的热带、亚热带果树，集“水果”、“花卉”、“蔬菜”、“保健”、“医药”为一体，含有一般植物少有的植物性白蛋白、活性多糖、丰富的维生素和水溶性膳食纤维等，在预防便秘及降低血糖、血脂、血压、尿酸等方面保健功能显著，深受消费者欢迎，是贵州精品水果产业“十二五”期间重点发展的果树之一。目前，贵州省火龙果产业已跃居全国第一，但至今还缺乏完善的商业化配套贮藏保鲜技术。随着火龙果产业的飞速发展，大量鲜果集中成熟上市、销售期短、销售半径小的矛盾日益凸显，采后贮藏期间出汗、冷害、病原菌引起的病害是造成火龙果采后腐烂的主要原因。
木霉菌剂是一种新型生物杀菌剂，通过产生抗生素、营养竞争、微寄生、细胞壁分解酵素、以及诱导植物产生抗性等机制，对于多种植物病原菌具有拮抗作用，具有保护和治疗双重功效。具有特效期长、作用位点多、不产生抗药性、不怕高湿、杀菌谱广、无残留毒性等优点。对作物没有任何不良影响，可有效防治果蔬的真菌病害。
乳酸链球菌素是一种高效、无毒、安全、无副作用的天然食品防腐剂，能有效抑制大多数革兰氏阳性细菌，并对产芽孢的细菌具有较强的抑制作用。1969年和1992年分别被联合国粮食及农业组织/世界卫生组织(FAL/WHO)食品添加剂联合专家委员会和中国卫生部批准为食品防腐剂。其作用机理是通过干扰细胞膜的正常功能，造成细胞膜的渗透，养分流失和膜电位下降，从而导致致病菌和腐败菌细胞的死亡。该防腐剂安全、无害，单独使用时只能对细菌引起的病害进行防治。
单一使用木霉菌剂和乳酸链球菌素对果蔬采后病害发生具有较好作用，然而含有单一成份的杀菌剂只能对真菌或细菌引起的病害进行防治，而不同成份的复配，可有效扩大防治谱系。由于木霉菌剂和乳酸链球菌素复配使用增效较好，明显提高防效，是果蔬有机生产病害防治的重要手段。目前尚无采前使用木霉菌剂和乳酸链球菌素复合使用、减少果蔬采前果园微生物引起采后贮藏病害的报道。
发明内容
本发明的目的针对火龙果贮藏过程中极易发生出汗、冷害、病原性腐烂等的问题，提供一种火龙果采后病害的防控方法，通过采收喷施杀菌剂、适宜成熟度采收、愈伤处理、冷锻炼、适宜贮藏温度及进行适宜的杀菌处理，达到延长火龙果保鲜期的目的，适用于‘紫红龙’、‘粉红龙’、‘晶红龙’等火龙果鲜果保鲜。
本发明的目的及解决其主要技术问题是采用以下技术方案来实现的：一种火龙果采后病害的防控方法，包括采前病原菌防控、冷锻炼和贮藏期间杀菌剂结合使用，其特征在于，将三种方法结合用于火龙果采后病害防控，具体操作如下：
（1）火龙果采摘前进行病原菌防控处理，8~9成熟时进行采摘；
（2）分装于周转箱中，于阴凉处常温愈伤处理24~72h后，然后将周转箱放入冷库，对冷库和果实进行杀菌处理；
（3）火龙果果实在15℃±1.0℃、RH 90%冷库中冷锻炼5~7天；
（4）冷锻炼结束后，再将冷库温度调至9±1.0℃进行贮藏；
所述步骤（1）中病原菌防控处理方法为采前1天喷施复合杀菌剂稀释液， 所述杀菌剂为木霉菌剂：乳酸链球菌=（1~3）：（3~1），按1500~2000倍稀释。
上述的一种火龙果采后病害的防控方法，其中：步骤（2）常温愈伤处理后，同时剔除机械伤、残次及病虫害果实。
上述的一种火龙果采后病害的防控方法，其中：步骤（2）冷库和果实进行杀菌处理的方法为喷施60-80mg/L二氧化氯水溶液或臭氧发生器产生10~15mg/m3臭氧进行杀菌处理。
上述的一种火龙果采后病害的防控方法，其中：步骤（4）火龙果贮藏期间，通过定时喷施二氧化氯或产生臭氧进行抑菌，防止贮藏期间病原菌侵入引起腐烂。
本发明与现有技术相比具有明显的优点和有益效果。由以上技术方案可知，本发明具有以下特点：
（1）本发明将木霉菌剂与乳酸链球菌复合用于采前喷施，对其病原微生物进行生物防控，降低贮藏期间病原微生物引起的腐烂；
（2）本发明将火龙果采后进行适当的冷锻炼，可有效避免火龙果贮藏期间发生出汗和冷害；
（3）本发明将二氧化氯或臭氧用于火龙果贮藏期间病原微生物的防止，即可有效防控病原微生物引起的腐烂，又能有效降低化学保鲜剂引起的农药残留。
具体实施方式
以下结合较佳实施例，对依据本发明提出的一种火龙果采后病害的防控方法具体实施方式、特征及其功效，详细说明如后。
一种火龙果采后病害的防控方法，包括采前病原菌防控、冷锻炼和贮藏期间杀菌剂结合使用，其特征在于：将三种方法结合用于火龙果采后病害防控，具体操作如下：
（1）火龙果采摘前进行病原菌防控处理，8~9成熟时进行采摘；
（2）分装于周转箱中，于阴凉处常温愈伤处理24~72h后，然后将周转箱放入冷库，对冷库和果实进行杀菌处理；
（3）火龙果果实在15℃±1.0℃、RH 90%冷库中冷锻炼5~7天；
（4）冷锻炼结束后，再将冷库温度调至9±1.0℃进行贮藏；
所述步骤（1）中病原菌防控处理方法为采前1天喷施复合杀菌剂稀释液， 所述杀菌剂为木霉菌剂：乳酸链球菌=（1~3）：（3~1），按1500~2000倍稀释。
所述步骤（2）常温愈伤处理后，同时剔除机械伤、残次及病虫害果实。
所述步骤（2）冷库和果实进行杀菌处理的方法为喷施60-80mg/L二氧化氯水溶液或臭氧发生器产生10~15mg/m3臭氧进行杀菌处理。
所述步骤（4）火龙果贮藏期间，通过定时喷施二氧化氯或产生臭氧进行抑菌，防止贮藏期间病原菌侵入引起腐烂。
实施例1：
以‘紫红龙’、‘晶红龙’和‘粉红龙’3个火龙果品种为对象，（1）采前1天喷施2000倍木霉菌剂稀释液；（2）采前1天喷施2000倍乳酸链球菌稀释液；（3）采前1天喷施1500倍复合杀菌剂稀释液（木霉菌剂：乳酸链球菌=1：1）；（4）采前1天喷施清水；果实9成熟时采摘，分选，挑选大小均匀一致的果实，剔除机械伤、残次及病虫害果实，散去田间热，按10kg每袋分装于周转箱中，常温愈伤处理48h后转入15.0±1.0℃、RH 90%冷库，贮藏5天后，将冷库温度调至9.0±1.0℃进行贮藏。
统计不同处理组病原菌引起的腐烂率发现：贮藏期间，病原菌对晶红龙的浸染最慢，其次是粉红龙，紫红龙最易染菌；对照组（4）在贮藏15天时就发现果实蒂部病原菌菌落明显，贮藏至20天时由病原菌引起的腐烂面积达到果实85.6~95.9%；实验组（1）贮藏20天时发现果实蒂部开始有细菌菌落，至25天时由病原菌引起的腐烂表面积达30.4~55.8%；实验组（2）贮藏20天时发现果实蒂部开始有明显霉菌，至25天时由病原菌引起的腐烂表面积达到70.1~80.3%；而实验组（3）贮藏30天时仍未发现明显的病原菌菌落及其引起的病害。
实施例2：
以‘紫红龙’、‘晶红龙’和‘粉红龙’3个火龙果品种为对象，采前1天喷施1500倍复合杀菌剂稀释液（木霉菌剂：乳酸链球菌=1：3），果实9成熟时采摘，分选，挑选大小均匀一致的果实，剔除机械伤、残次及病虫害果实，散去田间热，按10kg每袋分装于周转箱中，（1）常温愈伤处理24h后转入15.0±1.0℃、RH 90%冷库；（2）直接后转入15.0±1.0℃、RH 90%冷库；采用臭氧发生器生产10mg/m3的臭氧进行杀菌处理，贮藏5天后，将冷库温度调至9.0±1.0℃进行贮藏；（3）常温愈伤处理72h后直接转入9±1.0℃冷库中进行贮藏。
贮藏30天后，常温货架摆放，统计不同实验组果实的货架品质发现：对照组（3）出库时发生明显的出汗，常温货架1天后蒂部出现明显的菌落，鳞片发生明显的失水、萎蔫等现象，2天后失去商品价值；实验组（1）出库时未出现明显出汗，货架4天时才发现明显的染菌、失水和萎蔫现象；而实验组（2）出库时未发生明显的出汗，货架1天后发现蒂部有染菌现象，鳞片未发现明显的失水、萎蔫现象，货架2天时由染菌引起的腐烂率占表面积的50.3~70.6%，失去商品价值。
实施例3：
以‘紫红龙’、‘晶红龙’和‘粉红龙’3个火龙果品种为对象，采前1天喷施1500倍复合杀菌剂稀释液（木霉菌剂：乳酸链球菌=1：3），果实9成熟时采摘，分选，挑选大小均匀一致的果实，剔除机械伤、残次及病虫害果实，散去田间热，按10kg每袋分装于周转箱中，常温愈伤处理48h后转入15.0±1.0℃、RH 90%冷库，贮藏期间（1）采用臭氧发生器生产10mg/m3的臭氧进行杀菌处理；（2）采用60mg/L二氧化氯水溶液进行杀菌；（3）不进行杀菌处理；贮藏7天后，将冷库温度调至9.0±1.0℃进行贮藏；（4）果实9成熟时采摘，分选，挑选大小均匀一致的果实，剔除机械伤、残次及病虫害果实，散去田间热，常温贮藏。
统计不同处理组病原菌引起的腐烂率发现：对照组（4）在贮藏5天时就发现果实蒂部病原菌菌落明显，鳞片失水、萎蔫，贮藏至7天时由病原菌引起的腐烂面积均在90%以上，失去商品价值；实验组（1）贮藏30天后，常温货架摆放6天后开始发现少量病原菌菌落、鳞片失水、萎蔫等现象，货架8天时腐烂率仅20.2~33.5%；实验组（2）贮藏30天后，常温货架摆放7天后开始发现少量病原菌菌落、鳞片失水、萎蔫等现象，货架9天时腐烂率仅24.5~38.2%；而实验组（3）贮藏30天后，常温货架摆放2天后发现果实蒂部出现病原菌菌落，但果实鳞片未出现失水、萎蔫等现象，货架4天时由染菌引起的腐烂率占表面积的53.6~73.8%，失去商品价值。
由以上结果可见，本发明的火龙果采后病害防控方法能使火龙果在低温贮藏30天后货架7天时仍保持较好的品质，无明显的腐烂。
以上所述，仅是本发明的较佳实施例而已，并非对发明型作任何形式上的限制，任何未脱离本发明技术方案内容，依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰，均仍属于本发明技术方案的范围内。
Claims (4)
1.一种火龙果采后病害的防控方法，包括采前病原菌防控、冷锻炼和贮藏期间杀菌剂结合使用，其特征在于：将三种方法结合用于火龙果采后病害防控，具体操作如下：
（1）火龙果采摘前进行病原菌防控处理，8~9成熟时进行采摘；
（2）分装于周转箱中，于阴凉处常温愈伤处理24~72h后，然后将周转箱放入冷库，对冷库和果实进行杀菌处理；
（3）火龙果果实在15℃±1.0℃、RH 90%冷库中冷锻炼5~7天；
（4）冷锻炼结束后，再将冷库温度调至9±1.0℃进行贮藏；
所述步骤（1）中病原菌防控处理方法为采前1天喷施复合杀菌剂稀释液， 所述杀菌剂为木霉菌剂：乳酸链球菌=（1~3）：（3~1），按1500~2000倍稀释。
2.如权利要求1所述的一种火龙果采后病害的防控方法，其特征在于：步骤（2）常温愈伤处理后，同时剔除机械伤、残次及病虫害果实。
3.如权利要求1所述的一种火龙果采后病害的防控方法，其特征在于：步骤（2）冷库和果实进行杀菌处理的方法为喷施60-80mg/L二氧化氯水溶液或臭氧发生器产生10~15mg/m3臭氧进行杀菌处理。
4.如权利要求1所述的一种火龙果采后病害的防控方法，其特征在于：步骤（4）火龙果贮藏期间，通过定时喷施二氧化氯或产生臭氧进行抑菌，防止贮藏期间病原菌侵入引起腐烂。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667519.4A CN106258659A (zh) | 2016-08-15 | 2016-08-15 | 一种火龙果采后病害的防控方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667519.4A CN106258659A (zh) | 2016-08-15 | 2016-08-15 | 一种火龙果采后病害的防控方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106258659A true CN106258659A (zh) | 2017-01-04 |
Family
ID=57672071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610667519.4A Pending CN106258659A (zh) | 2016-08-15 | 2016-08-15 | 一种火龙果采后病害的防控方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106258659A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347476A (zh) * | 2017-08-16 | 2017-11-17 | 贵阳学院 | 一种提高火龙果食用品质和延长贮藏期的方法 |
| CN107467077A (zh) * | 2017-08-16 | 2017-12-15 | 贵阳学院 | 一种含油茶饼粕提取液的果蔬杀菌剂及其应用 |
| CN110754525A (zh) * | 2019-10-31 | 2020-02-07 | 华南农业大学 | 一种火龙果冷害的防治方法 |
| CN111752193A (zh) * | 2020-06-16 | 2020-10-09 | 广东省农业科学院植物保护研究所 | 一种火龙果采后病害的防控系统及方法 |
| CN112088934A (zh) * | 2020-08-19 | 2020-12-18 | 贵州省果树科学研究所(贵州省柑橘研究所、贵州省特色果蔬工程技术中心、贵州省火龙果研究所) | 延长火龙果贮期的防病保鲜方法 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593097A (zh) * | 2003-09-08 | 2005-03-16 | 葛林龙 | 严格符合绿色食品国际准则的保鲜枸杞及其产业体系 |
| CN101703094A (zh) * | 2009-11-12 | 2010-05-12 | 中国科学院植物研究所 | 桃的贮藏保鲜方法 |
| CN103125590A (zh) * | 2011-11-21 | 2013-06-05 | 南通中科睿智科技服务有限公司 | 一种葡萄的生物保鲜剂及其制备方法 |
| CN103392792A (zh) * | 2013-07-29 | 2013-11-20 | 南京农业大学 | 一种提高草莓采后贮藏性的生物防治方法 |
| CN104663869A (zh) * | 2015-03-17 | 2015-06-03 | 重庆市中药研究院 | 一种新鲜银耳的常温贮藏保鲜方法 |
-
2016
- 2016-08-15 CN CN201610667519.4A patent/CN106258659A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593097A (zh) * | 2003-09-08 | 2005-03-16 | 葛林龙 | 严格符合绿色食品国际准则的保鲜枸杞及其产业体系 |
| CN101703094A (zh) * | 2009-11-12 | 2010-05-12 | 中国科学院植物研究所 | 桃的贮藏保鲜方法 |
| CN103125590A (zh) * | 2011-11-21 | 2013-06-05 | 南通中科睿智科技服务有限公司 | 一种葡萄的生物保鲜剂及其制备方法 |
| CN103392792A (zh) * | 2013-07-29 | 2013-11-20 | 南京农业大学 | 一种提高草莓采后贮藏性的生物防治方法 |
| CN104663869A (zh) * | 2015-03-17 | 2015-06-03 | 重庆市中药研究院 | 一种新鲜银耳的常温贮藏保鲜方法 |
Non-Patent Citations (1)
| Title |
|---|
| 龚魁杰，等: "微生物素在果蔬采后保鲜中的应用", 《保鲜与加工》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107347476A (zh) * | 2017-08-16 | 2017-11-17 | 贵阳学院 | 一种提高火龙果食用品质和延长贮藏期的方法 |
| CN107467077A (zh) * | 2017-08-16 | 2017-12-15 | 贵阳学院 | 一种含油茶饼粕提取液的果蔬杀菌剂及其应用 |
| CN110754525A (zh) * | 2019-10-31 | 2020-02-07 | 华南农业大学 | 一种火龙果冷害的防治方法 |
| CN111752193A (zh) * | 2020-06-16 | 2020-10-09 | 广东省农业科学院植物保护研究所 | 一种火龙果采后病害的防控系统及方法 |
| CN112088934A (zh) * | 2020-08-19 | 2020-12-18 | 贵州省果树科学研究所(贵州省柑橘研究所、贵州省特色果蔬工程技术中心、贵州省火龙果研究所) | 延长火龙果贮期的防病保鲜方法 |
| CN112088934B (zh) * | 2020-08-19 | 2023-07-18 | 贵州省果树科学研究所(贵州省柑橘研究所、贵州省特色果蔬工程技术中心、贵州省火龙果研究所) | 延长火龙果贮期的防病保鲜方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhao et al. | Microbial spoilage of fruits: A review on causes and prevention methods | |
| CN101263828B (zh) | 一种含植醋液的消毒保鲜剂及其用途 | |
| Jemni et al. | Combined effect of UV-C, ozone and electrolyzed water for keeping overall quality of date palm | |
| CN106258659A (zh) | 一种火龙果采后病害的防控方法 | |
| Corbo et al. | Fresh-cut fruits preservation: current status and emerging technologies | |
| CN106538672B (zh) | 天然复合保鲜剂及其制备方法和应用 | |
| Restuccia et al. | An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars | |
| CN106688733A (zh) | 一种水晶葡萄贮藏保鲜方法 | |
| El-Mohamedy et al. | Application of chitosan and essential oils as alternatives fungicides to control green and blue moulds of citrus fruits | |
| Talibi et al. | In vitro and in vivo antifungal activities of organic and inorganic salts against citrus sour rot agent Geotrichum candidum | |
| CN105494616A (zh) | 含有木醋液的果蔬保鲜剂 | |
| CN104982516A (zh) | 一种柑桔的绿色生态保鲜方法及保鲜剂 | |
| Pangallo et al. | Preharvest and postharvest applications of a pomegranate peel extract to control citrus fruit decay during storage and shelf life | |
| CN103392792A (zh) | 一种提高草莓采后贮藏性的生物防治方法 | |
| CN103461485A (zh) | 一种花生果干货的保鲜方法 | |
| CN107125266A (zh) | 一种猕猴桃鲜果贮藏保鲜方法 | |
| Gupta et al. | Safety of fresh fruits and vegetables | |
| CN106689353A (zh) | 一种三姜精油涂膜保鲜番石榴果实的方法 | |
| CN105454301A (zh) | 利用复配药剂减少果蔬采后贮藏病害的方法 | |
| Tapia et al. | Hurdle technology principles applied in decontamination of whole and fresh‐cut produce | |
| El-Mougy et al. | Use of organic acids and salts to control postharvest diseases of lemon fruits in Egypt | |
| CN106615057A (zh) | 一种金刺梨鲜果贮藏保鲜方法 | |
| CN104855496B (zh) | 一种采后柑橘防腐保鲜的方法 | |
| CN106035631A (zh) | 一种青脆李的保鲜技术 | |
| CN101218973A (zh) | 食用菌护色保鲜剂及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
|
| RJ01 | Rejection of invention patent application after publication |