碳酸钠和碳酸氢钠对柑橘青霉病的防治效果评价

Evaluation on the control effect of sodium carbonate and sodium bicarbonate against blue mold of citrus

研究了碳酸钠和碳酸氢钠对柑橘青霉病及青霉病菌的抑制作用及对柑橘果实的贮藏保鲜效果。结果表明:在培养天数为2 d,碳酸钠和碳酸氢钠浓度为0.20%时,抑菌率最大为100%。4个处理对柑橘青霉病菌的活体抑菌效果及对柑橘青霉病的防治效果由大到小依次为4%的碳酸钠、2%的碳酸钠、4%的碳酸氢钠、2%的碳酸氢钠。在不同病斑直径下,2%和4%碳酸钠和碳酸氢钠处理对柑橘的还原糖、可滴定酸、可溶性固形物含量有保持作用,2%和4%碳酸氢钠对柑橘Vc的含量有不利影响,而2%和4%碳酸钠可以较好地保持柑橘的Vc含量。所以,碳酸钠对柑橘品质的保持要优于碳酸氢钠。

In this study, the inhibitory effect of sodium carbonate and sodium bicarbonate on penicillium italicum Wehmer and blue mold of citrus and their efficacy in preserving the quality of citrus were investigated. The results showed that when the culture days was two and the concentration was 0.20%, the inhibition rate of sodium carbonate and sodium bicarbonate on penicillium italicum was 100%. 4% sodium carbonate has the biggest control effect on blue mold of citrus, followed by 2% sodium carbonate, 4% sodium bicarbonate and 2% sodium bicarbonate. Sodium carbonate and sodium bicarbonate can protect the decrease of content of reducing sugar, titratable acid, soluble solids. Sodium bicarbonate has a adverse effect on the content of Vc of citrus. On contrast, sodium carbonate could be very good to maintain the content of Vc of citrus. Therefore, sodium carbonate has a great advantage in keeping the quality of citrus.