Position: Home > Articles > Study on Occurrence and Control of Chestnut Kernel Browning and Putridity
Hubei Agricultural Sciences
2005
(1)
57-60
栗仁褐变腐烂发生原因及防治研究
作 者：
李国元;侯明生;邓青云;彭军
单 位：
孝感学院生命科学技术学院;华中农业大学植保系
关键词：
栗仁腐烂;原因;防治
摘 要：
从板栗贮藏中分离得到5种主要致腐病原菌:轮枝菌属(Verticillum)、丝核菌属(Rhizoctonia)、组丝核菌属(Phacodium)、青霉菌属(Penicillum)、刺盘孢菌属(Colletotrichum)。对主要致腐病原菌Verticil-lum、Rhizoctonia、Phacodium的研究表明,低温偏酸条件对3种菌的抑制作用强,对降低板栗贮藏期的栗实腐烂率相对比较有效。药剂贮藏试验表明,以带栗苞用0.1%甲基托布津沙藏和0.1%甲基托布津加2.4-D药液浸栗苞贮藏的效果较好,其防腐效果分别为92.69%和89.01%。
译 名：
Study on Occurrence and Control of Chestnut Kernel Browning and Putridity
作 者：
LI Guo-yuan1,HOU Ming-sheng2,DENG Qin-yun1,PENG Jun2(1.Life Sci-tech College of Xiaogan University, Xiaogan, Hubei 432100, China;2.Plant Protection Dept. of Huazhong Agricultural University, Wuhan 430070, China)
关键词：
chestnut kernel browning and putridity;occurrence;control
摘 要：
Five kinds of pathogenic bacteria, includes Verticillum?Rhizoctonia?Phacodium?Penicillum?Colletotrichum were isolated from chestnut of postharvest. Results showed that activity of Verticillum? Rhizoctonia?Phacodium and ratio of putridity were significantly inhibited under low temperature and acid condition. The storage experimental results indicated that chestnut covered with sand of 0.1% Thiophanate-Methyl or treated with solution of 0.1% Thiophanate-Methyl and 2.4-D, the control effects were between 92.69% and 89.01%.
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