According to study for years,fruits disease of Jinsixiaozao was divided into three types,which were thick rotten,dark furuncle and brown rind.Different symptom had different pathogenic fungus.The main pathogenic fungu...According to study for years,fruits disease of Jinsixiaozao was divided into three types,which were thick rotten,dark furuncle and brown rind.Different symptom had different pathogenic fungus.The main pathogenic fungus of thick rotten type of jujube was Physalospora obtuse(Schw.)Cooke,and the isolated rate in the thick rotten disease fruits was 94.6.The main pathogenic fungus of dark furuncle type was Alternaria alternata(Fr.)Keissler,and the isolated rate in the dark furuncle fruits was 75.7.The main pathogenic fungus of the brown rind type was Phoma destructiva Plowr and A. alternata(Fr.)Keissler.The isolated rate in the brown rind type was 33.2 and 25.5 seperately.The mixed isolated rate was 19.1.According to this,three types of the fruits disease of Jinsixiaozao were named as thick rotten disease,dark furuncle and brown rind disease.展开更多
以白熟期和脆熟期的山东金丝小枣为试材,采用微孔膜包装,在预冷24 h期间连续用0.5 m L/m^3浓度的臭氧处理,并在-1-0℃条件下贮藏72 d期间以同浓度每周定期进行臭氧处理5 h,以相同成熟度的空白处理为对照,研究臭氧对不同成熟度金丝小枣...以白熟期和脆熟期的山东金丝小枣为试材,采用微孔膜包装,在预冷24 h期间连续用0.5 m L/m^3浓度的臭氧处理,并在-1-0℃条件下贮藏72 d期间以同浓度每周定期进行臭氧处理5 h,以相同成熟度的空白处理为对照,研究臭氧对不同成熟度金丝小枣果实贮藏品质的影响。结果表明,0.5 m L/m^3浓度的臭氧能够有效抑制金丝小枣可溶性固形物和可滴定酸含量的下降,抑制酒化及水分含量的流失,保持果实硬度,减少腐烂,显著提高金丝小枣的贮藏保鲜效果。展开更多
文摘According to study for years,fruits disease of Jinsixiaozao was divided into three types,which were thick rotten,dark furuncle and brown rind.Different symptom had different pathogenic fungus.The main pathogenic fungus of thick rotten type of jujube was Physalospora obtuse(Schw.)Cooke,and the isolated rate in the thick rotten disease fruits was 94.6.The main pathogenic fungus of dark furuncle type was Alternaria alternata(Fr.)Keissler,and the isolated rate in the dark furuncle fruits was 75.7.The main pathogenic fungus of the brown rind type was Phoma destructiva Plowr and A. alternata(Fr.)Keissler.The isolated rate in the brown rind type was 33.2 and 25.5 seperately.The mixed isolated rate was 19.1.According to this,three types of the fruits disease of Jinsixiaozao were named as thick rotten disease,dark furuncle and brown rind disease.
文摘以白熟期和脆熟期的山东金丝小枣为试材,采用微孔膜包装,在预冷24 h期间连续用0.5 m L/m^3浓度的臭氧处理,并在-1-0℃条件下贮藏72 d期间以同浓度每周定期进行臭氧处理5 h,以相同成熟度的空白处理为对照,研究臭氧对不同成熟度金丝小枣果实贮藏品质的影响。结果表明,0.5 m L/m^3浓度的臭氧能够有效抑制金丝小枣可溶性固形物和可滴定酸含量的下降,抑制酒化及水分含量的流失,保持果实硬度,减少腐烂,显著提高金丝小枣的贮藏保鲜效果。
