食品科学2012，Vol.33Issue(18)：265-269,5.
绿色木霉菌发酵液对芒果采后病害及品质的影响
Effect of Fermentation Broth of Trichoderma viride on Postharvest Diseases and Quality of Mango Fruits
摘要
Abstract
In order to control post-harvest diseases of mango, mango fruits (Mangifera indica L. var Zihua) were coated with fermentation broth of Trichoderma viride and stored under the conditions of 90%-95% humidity and (30 ± 5)℃. Disease spot number, hardness and color index were determined during the storage of mango fruits. On the 9th day, the decay index of mango fruits from the control group was as high as 51.9%, while that of mango fruits coated with fermentation broth of T. viride was only 31.1%. On the 7th day after inoculation of Colletotrichum gloeosporioides P. Herin, disease spot area in the coating group was 69.7%, which was much lower than that in the control group. On the 30th day during the storage, natural incidence rate of diseases in mango fruits coated with fermentation broth of T. viride was 36.7%, which was also lower than that in the blank control. The mango fruits treated with fermentation broth of T. viride were soften after 6-day storage and revealed an extension of shelf- life by 3 days when compared with the control. Combined treatment with fermentation broth of T. viride and CMC could result in a delay for turning yellow of mango fruits by 3 days. Therefore, fermentation broth of T. viride coating can significantly decrease decay index, disease spot area and the incidence rate of diseases in mango fruits.关键词
绿色木霉菌/发酵液/芒果炭疽菌/病害/品质Key words
Trichoderma viride/fermentation broth/Colletotrichum gloeosporioides P. Henn/disease/quality分类
农业科技引用本文复制引用
叶伟娟,冯卫华,于新,吴少辉,蒋雨..绿色木霉菌发酵液对芒果采后病害及品质的影响[J].食品科学,2012,33(18):265-269,5.基金项目
国家自然科学基金项目 （）
