‘Gonggan’( Citrus reticulata) is a famous,high-quality and special citrus cultivar in the Xijiang River valley,Guangdong Province. However,it easily suffers from postharvest diseases,and thus is not tolerant to stor...‘Gonggan’( Citrus reticulata) is a famous,high-quality and special citrus cultivar in the Xijiang River valley,Guangdong Province. However,it easily suffers from postharvest diseases,and thus is not tolerant to storage. Based on the preliminary test results,prochloraz-manganese chloride complex was selected as the disinfectant,and prepared into different concentrations for carrying out preservation test by dipping fruits. The fruit weight loss,soluble solids content and decay rate were analyzed,and the application security and sensory evaluation for fruit freshness and flavor were observed. The results showed that dipping fruits with prochloraz-manganese chloride complex solution had significant preservation effect on‘Gonggan’fruits in postharvest storage; the suitable concentration was 2. 0-3. 0 g/L,and the decay rates of fruits stored at room temperature for 30,60 and 90 d were below 5%,10% and 15%,respectively. Plate inoculation test further revealed that the pathogen of‘Gonggan’was sensitive to prochloraz-manganese chloride complex,and the concentration of 1. 0 g/L was enough to produce significant antimicrobial effect. Other technical links related to postharvest preservation of‘Gonggan’with prochloraz-manganese chloride complex were discussed.展开更多
[Objectives]This study was conducted to understand the infection characteristics of Penicillium on‘Gonggan’mandarin(Citrus reticulata)and its effects on postharvest storage quality.[Methods]Nine inoculation treatmen...[Objectives]This study was conducted to understand the infection characteristics of Penicillium on‘Gonggan’mandarin(Citrus reticulata)and its effects on postharvest storage quality.[Methods]Nine inoculation treatments were designed and tested for the three identified Penicillium species,namely:three single inoculation experiments,four compound inoculation experiments,and two controls without inoculation.After treatment,the fruit was put into plastic film fresh-keeping bags and stored at a natural room temperature.The determined and analyzed indexes included fruit disease incidence,disease index,disease symptoms,disease spot expansion speed and weight loss rate,soluble solid content and organic acid content in different inoculation treatments.[Results]All‘Gonggan’fruit inoculated with Penicillium were diseased 2 d after inoculation,and completely rotted 14 d later.Of the three Penicillium species isolated and identified,Penicillium digitorum and its combinations were the most harmful to‘Gonggan’fruit.The hazard of Penicillium italicum was equal to or even weaker than that of Penicillium expansum.Eventually,P.digitorum dominated when coexisting on the same fruit.Different species of Penicillium obviously showed competition and antagonism in the process of growth and infection,especially for P.digitorum which was stronger,but other two species of Penicillium also had obvious self-protection ability.Low-temperature storage played a crucial role in the preservation of‘Gonggan’fruit,because it could significantly inhibit Penicillium infestation,and suppress fruit weight loss and the reduction of the contents of soluble solids and organic acids.[Conclusions]The infection characteristics and interaction relationship of Penicillium in the postharvest storage of‘Gonggan’fruit were revealed.展开更多
[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]&qu...[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]"Zhongshan Gonggan" was used as a material.The Gonggan fruit was soaked with prochloraz (250,300 and 350 mg/L) and then coated with different concentrations of chitosan (1.0% and 1.5%),respectively.The good fruit rate,weight loss rate and titratable acid (TA),reducing sugar,total soluble solids (TSS) and Vc contents were used as evaluation indexes to investigate the preservation effect of Gonggan during cold storage.[Results]The treatment of prochloraz plus chitosan can significantly prolong the shelf life of Gonggan as it can inhibit the decline of good fruit rate,reduce the weight loss rate,and slow down the degradation and loss of titratable acid,reducing sugar,soluble solids and Vc.The 350 mg/L prochloraz+1.0% chitosan treatment was superior to other treatments.[Conclusions]This study provides a theoretical basis for better prolonging the storage period of Gonggan.展开更多
基金Supported by Science and Technology Project of Guangdong Province(2014A020208143)Natural Science Foundation of Guangdong Province(S2013010015195)+1 种基金Science and Technology Innovation Project of Guangdong Department of Education(2013KJCX0192)Special Fund for the Introduction of Talents in Colleges and Universities of Guangdong Province(2010)
文摘‘Gonggan’( Citrus reticulata) is a famous,high-quality and special citrus cultivar in the Xijiang River valley,Guangdong Province. However,it easily suffers from postharvest diseases,and thus is not tolerant to storage. Based on the preliminary test results,prochloraz-manganese chloride complex was selected as the disinfectant,and prepared into different concentrations for carrying out preservation test by dipping fruits. The fruit weight loss,soluble solids content and decay rate were analyzed,and the application security and sensory evaluation for fruit freshness and flavor were observed. The results showed that dipping fruits with prochloraz-manganese chloride complex solution had significant preservation effect on‘Gonggan’fruits in postharvest storage; the suitable concentration was 2. 0-3. 0 g/L,and the decay rates of fruits stored at room temperature for 30,60 and 90 d were below 5%,10% and 15%,respectively. Plate inoculation test further revealed that the pathogen of‘Gonggan’was sensitive to prochloraz-manganese chloride complex,and the concentration of 1. 0 g/L was enough to produce significant antimicrobial effect. Other technical links related to postharvest preservation of‘Gonggan’with prochloraz-manganese chloride complex were discussed.
基金Supported by Guangdong Science and Technology Planning Project(2014A020208143)。
文摘[Objectives]This study was conducted to understand the infection characteristics of Penicillium on‘Gonggan’mandarin(Citrus reticulata)and its effects on postharvest storage quality.[Methods]Nine inoculation treatments were designed and tested for the three identified Penicillium species,namely:three single inoculation experiments,four compound inoculation experiments,and two controls without inoculation.After treatment,the fruit was put into plastic film fresh-keeping bags and stored at a natural room temperature.The determined and analyzed indexes included fruit disease incidence,disease index,disease symptoms,disease spot expansion speed and weight loss rate,soluble solid content and organic acid content in different inoculation treatments.[Results]All‘Gonggan’fruit inoculated with Penicillium were diseased 2 d after inoculation,and completely rotted 14 d later.Of the three Penicillium species isolated and identified,Penicillium digitorum and its combinations were the most harmful to‘Gonggan’fruit.The hazard of Penicillium italicum was equal to or even weaker than that of Penicillium expansum.Eventually,P.digitorum dominated when coexisting on the same fruit.Different species of Penicillium obviously showed competition and antagonism in the process of growth and infection,especially for P.digitorum which was stronger,but other two species of Penicillium also had obvious self-protection ability.Low-temperature storage played a crucial role in the preservation of‘Gonggan’fruit,because it could significantly inhibit Penicillium infestation,and suppress fruit weight loss and the reduction of the contents of soluble solids and organic acids.[Conclusions]The infection characteristics and interaction relationship of Penicillium in the postharvest storage of‘Gonggan’fruit were revealed.
基金Supported by Natural Science Foundation of Guangxi(2017GXNSFAA198082)Hezhou Scientific Research and Technology Development Program of Guangxi(HKG1541005)
文摘[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]"Zhongshan Gonggan" was used as a material.The Gonggan fruit was soaked with prochloraz (250,300 and 350 mg/L) and then coated with different concentrations of chitosan (1.0% and 1.5%),respectively.The good fruit rate,weight loss rate and titratable acid (TA),reducing sugar,total soluble solids (TSS) and Vc contents were used as evaluation indexes to investigate the preservation effect of Gonggan during cold storage.[Results]The treatment of prochloraz plus chitosan can significantly prolong the shelf life of Gonggan as it can inhibit the decline of good fruit rate,reduce the weight loss rate,and slow down the degradation and loss of titratable acid,reducing sugar,soluble solids and Vc.The 350 mg/L prochloraz+1.0% chitosan treatment was superior to other treatments.[Conclusions]This study provides a theoretical basis for better prolonging the storage period of Gonggan.