论文部分内容阅读
哈密瓜品种炮台红采后的主要致癌病菌,在55—60℃下加热2分钟才能杀死,低温对接种在培养基上的病菌生长虽有抑制,但仍然缓慢发育,用ZDA—140ppm薰蒸24小时可将病菌全部杀死。采后处理适宜水温55—60℃,药剂浸渍适宜浓度CLSN为1％,ZDA—1和DJL—3在0.05％以下;药剂薰蒸:在箱装贮藏条件下GTZDA—Ⅱ为30ppm、KML—2为20ppm,箱装贮藏外套上塑料袋ZDA—1以10ppm为宜,GTZDA—Ⅰ可以降到7.5ppm以下,预处理贮藏三个月后降低腐烂效果为26—47.4％。
Hami melon varieties Fortune red major post-harvest pathogenic bacteria, heating at 55-60 ℃ for 2 minutes to kill, low-temperature on the medium inoculated bacteria growth despite inhibition, but still slow development, with ZDA-140ppm fumigation 24 The bacteria can kill all the hours. The suitable water temperature for postharvest treatment is 55-60 ℃, the suitable concentration of medicament for soaking is 1% for CLSN and less than 0.05% for ZDA-1 and DJL-3. Fumigation of agent: GTZDA-Ⅱ is 30ppm, KML-2 Is 20ppm, boxed storage jacket plastic bag ZDA-1 to 10ppm is appropriate, GTZDA-Ⅰ can be reduced to below 7.5ppm, three months after pretreatment storage to reduce the decay effect of 26-47.4%.