论文部分内容阅读
炭疽病和蒂腐病是芒果后熟期果实上的严重病害。通常在青果成熟采收后,还未全部转黄成熟,果实表面已经病斑累累,甚至侵入果肉,使果肉溃烂。尤其感染蒂腐病对,只需2～4天整个果实腐烂,失去食用价值。目前,国外推荐用52～54℃热水处理果实10～30分钟,或者热水中加入苯来特,涕必灵等杀菌剂可有效地控制果实贮藏期炭疽病和蒂腐病的危害。作者曾利用硼砂热液处理,获得较好的防效。本文将两年的研究结果总结如下。一、材料和方法 1、试验地点:本院芒果园 2、供试品种:秋芒 3、供试药剂:硼砂、洗衣粉 4、试验方法:
Anthracnose and rot disease is a serious disease on mango ripening. Usually ripe fruit harvest, not all ripe yellow, the fruit surface has been plaque, or even invade the pulp, the flesh ulceration. In particular, infection of rot on the pedicle, only 2 to 4 days the entire fruit decay, loss of food value. At present, foreign countries recommend using hot water treatment of 52 ~ 54 ℃ 10 to 30 minutes, or hot water to join Benite, DDB and other fungicides can effectively control the fruit during the storage of anthracnose and rot disease. The authors have used borax hydrothermal treatment, get better control effect. This article summarizes the results of two years as follows. First, the materials and methods 1, the test site: Mango Park Court 2, the test varieties: autumn Mang 3, for test agents: borax, washing powder 4, test methods: