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荔枝是一种重要的热带水果,采后腐烂比较严重,尤其是在经过商业化的硫磺处理和酸化处理后腐烂更严重。已有研究发现,在销售环节中荔枝易感染的真菌主要有拟茎点霉菌、拟盘多毛孢菌、青霉菌、木霉菌、链格孢菌和镰刀菌。其中,青霉菌是最主要的致病菌,尤其是在硫磺处理和低温贮藏环境下最容易发生。商业化的SO2熏蒸刺激荔枝果皮细微开裂,不仅引起水分迅速流失,造成荔枝果皮褐化,而且为在果皮表面繁殖的腐烂病菌入侵提供通道。
Litchi is an important tropical fruit, with serious decay after harvest, especially after commercial sulfur treatment and acidification. Studies have found that in the sales of lychee susceptible to fungi mainly Phomopsis Phyllostachys, mimotope Perennial, Penicillium, Trichoderma, Alternaria and Fusarium. Among them, Penicillium is the most important pathogenic bacteria, especially in the sulfur treatment and low temperature storage environment most likely to occur. Commercial fumigation of SO2 stimulates the fine cracking of litchi pericarp, which not only causes the rapid loss of water, causes browning of the litchi peel, but also provides access for the invasion of rotting bacteria that propagate on the surface of the pericarp.