CN111657345A - Method for preventing and treating soft rot of picked kiwi fruits - Google Patents
Method for preventing and treating soft rot of picked kiwi fruits Download PDFInfo
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- CN111657345A CN111657345A CN201910178039.5A CN201910178039A CN111657345A CN 111657345 A CN111657345 A CN 111657345A CN 201910178039 A CN201910178039 A CN 201910178039A CN 111657345 A CN111657345 A CN 111657345A
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 78
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 78
- 238000000034 method Methods 0.000 title claims abstract description 33
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 claims abstract description 39
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000007746 carvacrol Nutrition 0.000 claims abstract description 39
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 claims abstract description 39
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 18
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- 238000004321 preservation Methods 0.000 abstract description 8
- 239000007787 solid Substances 0.000 abstract description 8
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- 235000021028 berry Nutrition 0.000 abstract description 2
- 231100000989 no adverse effect Toxicity 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 150000002213 flavones Chemical class 0.000 abstract 1
- 239000000447 pesticide residue Substances 0.000 abstract 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 9
- 150000002212 flavone derivatives Chemical class 0.000 description 9
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 9
- 239000003755 preservative agent Substances 0.000 description 6
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- 239000003814 drug Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 240000006365 Vitis vinifera Species 0.000 description 4
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- 230000000694 effects Effects 0.000 description 4
- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 2
- 208000031888 Mycoses Diseases 0.000 description 2
- 241000191940 Staphylococcus Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
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- 235000019154 vitamin C Nutrition 0.000 description 2
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- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 1
- 240000003421 Dianthus chinensis Species 0.000 description 1
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- 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
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 1
- 239000006013 carbendazim Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000005003 food packaging material Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- -1 junci-junci Substances 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 239000000178 monomer Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
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- 230000019525 primary metabolic process Effects 0.000 description 1
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- 238000002791 soaking Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Classifications
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- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to the technical field of fruit preservation, relates to the technical field of storage and preservation of berry fruits, and particularly relates to a method for preventing and treating soft rot of picked kiwi fruits. The method is characterized in that 6% of carvacrol is sprayed on waxed paper and then packaged to obtain the kiwi fruit, so that the incidence rate of soft rot of the kiwi fruit in the postharvest storage process can be effectively reduced, the postharvest quality of the kiwi fruit can be maintained, the economic loss is reduced, and no adverse effect is caused on the nutritional quality of soluble solids, flavones, total phenols, Vc and the like of the kiwi fruit. Compared with the common chemical bactericide preservation method, the invention reduces the environmental pollution and pesticide residue.
Description
Technical Field
The invention relates to the technical field of fruit preservation, relates to the technical field of berry storage and preservation, and particularly relates to a method for preventing and treating soft rot of picked kiwi fruits.
Background
The kiwi fruits, also known as Chinese gooseberry and kiwi fruit, are climacteric fruits, and are accelerated along with metabolism in the storage process, so that the disease resistance of the fruits is reduced, the problems of peculiar smell, mildew and rot occur, the edible quality of the fruits is lost, further great economic loss is caused, the development of the kiwi fruit industry is severely limited, particularly, the kiwi fruit soft rot is a fungus disease caused by grape-seat cavity fungi and the like, the kiwi fruit soft rot is characterized in that the surfaces of the fruits are provided with circular or oval brown annular bands, the fruits are obviously inflated by light pressing, after the peels are peeled, the centers of diseased parts are milky round dots, the peripheries of the diseased parts are brown or white rotten tissues, the edges of the diseased spots are provided with dark green water-stain-shaped annular bands, the diseased parts extend towards the insides in a conical shape, and the inner pulp is in.
The presently reported control method of the soft rot of the kiwi fruits mainly comprises a physical method, a chemical method, a biological method and the like. The chemical bactericides such as junci-junci, carbendazim and the like are most commonly used for treatment, but have certain threat to the environment and human health, and are easy to generate drug-resistant strains, so that the research and development of safe and efficient novel bactericides are of great significance.
Carvacrol is a monomer substance with high-efficiency bacteriostatic activity in plant essential oil, has high safety to environment and human health, and researches show that carvacrol has a remarkable inhibiting effect on hypha growth of locustus viticola which is a pathogenic fungus of soft rot after kiwi fruit picking, has certain influence on primary and secondary metabolism and morphology of mould, and has low risk of generating resistance to the mould by pathogenic bacteria. The carvacrol has good volatility, can be applied to a food storage closed space or a food packaging material as an antibacterial activity factor by selecting a direct contact mode of fumigating instead of spraying, soaking and the like, so as to reduce the influence on the food quality and achieve the purpose of prolonging the shelf life. The invention develops a preservative and fresh-keeping method capable of effectively inhibiting soft rot of picked kiwi fruits by utilizing the bacteriostatic activity of carvacrol.
Disclosure of Invention
The invention aims to overcome the defects of the existing kiwi fruit preservation technology, make up the defects of the existing kiwi fruit preservation technology using a chemical bactericide, and provide a low-toxicity, safe and efficient kiwi fruit preservation technology to effectively prevent soft rot of picked kiwi fruits, maintain the quality of kiwi fruits and reduce economic loss caused by rot.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a method for preventing and controlling soft rot of picked kiwi fruits,
(1) harvesting
Selecting healthy kiwi fruits with similar size, color and maturity and no mechanical damage, and quickly transporting the kiwi fruits back to a laboratory for operation after picking.
(2) Treatment of
Cutting wax paper for packaging fruits according to the size of 30 x 30mm, preparing carvacrol liquid medicine with the concentration of 6%, uniformly spraying the carvacrol liquid medicine on the surface of the wax paper to obtain antibacterial paper, and wrapping kiwi fruits with the antibacterial paper.
(3) Storage of
And (3) storing the kiwi fruits treated in the step (2) in an incubator with the relative humidity of 90% -95% and the temperature of 25 +/-1 ℃.
Further, the kiwi fruit which is mature but does not cross the breath peak is collected in the step (1).
Further, the concentration of carvacrol in the step (2) is 6%, and the kiwi fruit is prevented from being quickly coated after the carvacrol is uniformly sprayed.
Further, the incubator placed in the step (3) has no exogenous ripening factor, the incubator is sterilized by an ultraviolet lamp for 6 hours before the fruits are stored, and ozone generated by the ultraviolet lamp is removed.
Further, when the technical scheme is implemented, the environmental temperature should not exceed 30 ℃.
Compared with the existing chemical preservative fresh-keeping method and physical fresh-keeping method, the method for preserving the soft rot of the kiwi fruit has the advantages of simple and convenient operation, lower cost, safety, effectiveness and the like, utilizes the inhibiting effect of natural extract carvacrol on grape lumen bacteria of the kiwi fruit and combines antibacterial paper to isolate exogenous harmful microorganisms in the storage process so as to control the fungus disease of the kiwi fruit after picking, is a pure natural environment-friendly preservative fresh-keeping method for the kiwi fruit, has no adverse effect on the fruit quality of the kiwi fruit, and can effectively ensure the quality of the kiwi fruit after picking.
Description of the drawings:
FIG. 1: the influence of carvacrol treatment on the incidence of fruit soft rot in the storage process of kiwi fruits.
FIG. 2: the influence of carvacrol treatment on the soluble solid content of the fruits in the storage process of the kiwi fruits.
FIG. 3: the influence of carvacrol treatment on the fruit flavone content in the storage process of kiwi fruits.
FIG. 4: the carvacrol treatment changes the total phenol content of the fruits in the storage process of the kiwi fruits.
FIG. 5: the influence of carvacrol treatment on the vitamin C content of fruits in the storage process of kiwi fruits.
FIG. 6: the influence of carvacrol treatment on the growth amount of the hyphae of the staphylococcus aureus.
Detailed Description
The invention is further illustrated in the following description with reference to the figures and specific examples. The examples are only for illustrating the present invention and are not to be construed as limiting the scope of the present invention.
Example 1
A method for preventing and treating soft rot of picked kiwi fruits comprises the following implementation steps:
(1) harvesting
Selecting healthy kiwi fruits with similar size, color and maturity and no mechanical damage, and rapidly transporting the kiwi fruits back to a laboratory for treatment after picking.
(2) Treatment of
Cutting wax paper for packaging fruits according to the size of 30 x 30mm, preparing carvacrol liquid medicine with the concentration of 6%, uniformly spraying the carvacrol liquid medicine on the surface of the wax paper to obtain antibacterial paper, and wrapping kiwi fruits with the antibacterial paper.
(3) Storage of
And (3) storing the kiwi fruits treated in the step (2) in an incubator with the relative humidity of 90% -95% and the temperature of 25 +/-1 ℃.
Respectively observe the sample and make statistics of the rotten rate of kiwi fruit when 0, 2, 4, 6, 8d, the fruit is rotten the judgement standard and is the gas drum or shrivelled with the part, and the natural sap flow that flows out has the peculiar smell, and the part has the typical symptom of soft rot such as rotten to judge, and the rotten rate is calculated according to the following formula:
the rotten rate (%) of kiwi fruit is (rotten number of kiwi fruit/total number of kiwi fruit) × 100%
The results show that: the kiwi fruit has soft rot symptom at the 4 th day, and the rot rate in the control group is 2 times of that in the treatment group; at 6d of storage, the rotting rate in the treatment group was 16.67%, which is 1/2% of the rotting rate in the control group; when the kiwi fruits are stored for 8 days, the incidence rate of the soft rot of the kiwi fruits is high, the incidence rate of the rot of the kiwi fruits in a control group is 53.37%, and the incidence rate of the rot of the kiwi fruits in the control group is 38.89%, so that carvacrol has a good control effect on the incidence rate of the soft rot of the kiwi fruits during the storage period (figure 1).
Test example 1: the influence of the method on the quality index of the kiwi fruit in the storage process
During the storage of the kiwi fruits, the kiwi fruits are sampled at 0 th, 2 th, 4 th, 6 th and 8 th days respectively, namely, the kiwi fruits are peeled, the pulp is cut into pieces, the pieces are rapidly frozen by liquid nitrogen, and the pieces are placed in a refrigerator at the temperature of minus 80 ℃ for storage. The soluble solid content in the kiwi fruit juice is measured by a WYT-J handheld saccharimeter, and the unit is expressed by Brix (%). The vitamin C content, the flavone content and the total phenol content were measured by a spectrophotometer method (Zhangiang, Dianthus, instruction on plant physiology experiments (third edition) [ M ]. Beijing: higher education Press, 2003).
(1) Influence of carvacrol antibacterial paper treatment on fruit soluble solid content in kiwi fruit storage process
As shown in fig. 2, the soluble solid content was almost the same in the control group and the treated group at 0d and 8d, and the soluble solid content was 14.13% and 13.87% in the control group and the treated group at 0d, respectively; the content of soluble solids in the control group and the treatment group at 8 days is 16.44% and 16.39% respectively, which shows that the change of the soluble solids in the storage process of the kiwi fruits is not affected after the carvacrol treatment.
(2) Influence of carvacrol antibacterial paper treatment on fruit flavone content in kiwi fruit storage process
As shown in figure 3, when the kiwi fruits are stored for 0-2d, the content difference of the flavone in the control group and the flavone in the treatment group is not significant (P is less than 0.05), and when the storage is 2d-6d, the flavone content is increased, wherein the flavone content in the treatment group is obviously higher than that in the control group, and when the storage is 6d, the flavone content in the control group and that in the treatment group are respectively 0.45 mg/g and 0.57mg/g, which indicates that the carvacrol treatment is favorable for increasing the flavone content in the kiwi fruits, and the disease resistance of the kiwi fruits is improved to a certain extent.
(3) Influence of carvacrol antibacterial paper treatment on fruit total phenol content in kiwi fruit storage process
As can be seen from FIG. 4, the change trend of the total phenols in the control group and the treatment group is consistent, the total phenols content in the fruits is relatively gentle along with the ripening of the fruits at 0-2d, and is obviously reduced after 6d storage, while the total phenols content in the fruits is relatively gentle along with the ripening of the fruits at 2-6 d. The total phenol content of the fruits of the treated group and the control group has no significant difference (P is less than 0.05) at 0-6 d.
(4) Influence of carvacrol antibacterial paper treatment on Vc content of fruits in kiwi fruit storage process
As shown in figure 5, the Vc content in the control group and the treated group has the same change trend, when the storage time is 0-6d, the Vc content in the kiwi fruits is in an increasing trend, but the Vc content in the fruits in the treated group is slightly lower than that in the control group, which shows that the Vc content in the fruits is slightly influenced by the carvacrol-treated kiwi fruits. After 6d of storage period, the Vc content in the fruit is in a descending trend. Test example 2: action of carvacrol on growth of mycelia of staphylococcus aureus, a pathogenic fungus of kiwi soft rot
Accurately weighing 2g of wet-weight hyphae, inoculating the hyphae into a potato glucose culture medium (PDB) containing 100mL of the PDB, adding a proper amount of carvacrol to enable the concentration of the carvacrol to be 0.300, 0.150, 0.075, 0.037 and 0.018 mu L/mL, taking no carvacrol as a control, sealing a breathable film, shaking uniformly, placing the mixture into a constant-temperature shaking incubator for culturing for 48h, enabling the concentration of each hyphae to be 3 in parallel, washing the hyphae with distilled water for 2 times (250 mL/time) after filtering, freezing and drying for 60h, analyzing and recording the dry weight of the hyphae by a balance.
The results show that: after equal amount of wet and heavy hyphae are inoculated, the inhibition effect on the growth amount of the grape lumen hyphae is more obvious along with the increase of the concentration of carvacrol, and the growth amount of the grape lumen hyphae and the concentration of carvacrol have an obvious dose-effect relationship. When the concentration of carvacrol is 0.30 mu L/mL, the wet weight of the staphylococcus lumen hyphae is not changed, which shows that the carvacrol with the concentration of 0.30 mu L/mL can completely inhibit the growth of the staphylococcus lumen hyphae (figure 6).
According to the embodiment, on the basis of evaluating the bacteriostatic effect of carvacrol on grape lumen bacteria which are main pathogenic bacteria of kiwifruit soft rot, carvacrol with the concentration of 6% is sprayed on the wax paper to prepare the antibacterial paper, then the kiwifruit is packaged, the carvacrol is found to have a good control effect on the incidence rate of the kiwifruit soft rot in the storage process, and the appearance quality and the nutritional quality of the kiwifruit can be effectively maintained. The comprehensive indexes show that the preservative has good preservative and fresh-keeping effects on kiwi fruits when the preservative is treated by using the carvacrol antibacterial paper with the concentration of 6%.
Claims (1)
1. A control method for soft rot of picked kiwi fruits is characterized by comprising the following steps: the carvacrol with the concentration of 6% is uniformly sprayed on the oil wax paper to prepare the antibacterial paper, and then the kiwi fruit is wrapped by the antibacterial paper.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116326635A (en) * | 2023-04-20 | 2023-06-27 | 六盘水凉都猕猴桃产业股份有限公司 | Kiwi fruit preservative and preservation method |
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|---|---|---|---|---|
| US20190008146A1 (en) * | 2015-12-22 | 2019-01-10 | Universidad De Santiago De Chile | Degradable packaging film for fruit and vegetables |
| CN106417580A (en) * | 2016-11-25 | 2017-02-22 | 徐州黎明食品有限公司 | Biological preservation method for fruits and vegetables |
| CN109247176A (en) * | 2018-09-27 | 2019-01-22 | 安徽金敦福农业科技有限公司 | The weak parasitic disease green prevention and control method of one planting fruit-trees |
Non-Patent Citations (3)
| Title |
|---|
| CAMELE I ET AL.: "In Vitro Control of Post-Harvest Fruit Rot Fungi by Some Plant Essential Oil Components", 《INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES》 * |
| ROLLER S ET AL.: "Carvacrol and cinnamic acid inhibit microbial growth in fresh-cut melon and kiwifruit at 4℃ and 8℃", 《LETTERS IN APPLIED MICROBIOLOGY》 * |
| 左盼盼等: "猕猴桃采后软腐病病原菌鉴定及香芹酚对其控制效果", 《华中农业大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116326635A (en) * | 2023-04-20 | 2023-06-27 | 六盘水凉都猕猴桃产业股份有限公司 | Kiwi fruit preservative and preservation method |
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Application publication date: 20200915 |