茶皂素和噻菌灵混配对沙糖橘采后青绿霉菌的防治效果及品质的影响

Control efficacy against citrus green and blue mold and effects on postharvest storage quality of Shatang mandarin fruit by tea saponin combined with triabendazole

为明确茶皂素和噻菌灵混配对柑橘青霉和绿霉病菌的抑制作用,采用菌丝生长速率法和共毒系数法测定了茶皂素、噻菌灵及其混剂对柑橘青霉和绿霉病菌的室内毒力以及增效比率(SR),同时测定了茶皂素与噻菌灵混剂对沙糖橘采后青绿霉菌的防治效果及其对贮藏品质的影响。结果表明,茶皂素与噻菌灵配比为8∶2时对柑橘青霉和绿霉病菌具有显著的防治效果,SR分别为2.77和1.60,表现为显著增效作用。茶皂素与噻菌灵混剂(8∶2)在浓度为400mg.L-1时可有效抑制沙糖橘采后青绿霉病的发生,发病率仅为1.53%,显著低于对照的86.59%。混剂处理有效保持了沙糖橘的品质,延缓了果肉可溶性固形物、可滴定酸及抗坏血酸含量的下降。

In order to evaluate the efficacy of tea saponin and triabendazole against postharvest citrus green and blue mold,the co-toxicity of tea saponin and triabendazole to citrus green and blue mold was determined by the use of mycelium growth rate method and co-toxicity coefficient method.Control efficacy and effects on postharvest storage quality of the synergistic combinations against postharvest disease caused by Penicillium italicum and P.digitatum in Shatang mandarin fruit were also investigated.The results showed that the best mixed ratio of tea saponin and triabendazole to inhibit mycelium growth of P.italicum and P.digitatum was 8∶2,and their synergistic ratios（SR）were 2.77 and 1.60,respectively.The mixture at 400 mg·L-1 significantly reduced postharvest decay in Shatang mandarin fruit,the incidence of green and blue mold was only 1.53%,while control fruit had 86.59% decay.Meanwhile,the treatment by tea saponin combined with triabendazole did not impair any of the fruit quality parameters such as total soluble solids（TSS）,titratable acidity（TA） and ascorbic acid.