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将‘Nam Dork Mai’芒果(已成熟但仍为绿色),先用1000ppm 热苯莱特处理,之后用0.01mm 厚的 pvc 薄膜进行单果密封包装,并在13℃下贮藏。上述处理可延长芒果贮藏寿命、减少真菌病害的滋生。经单果包装处理的果实约于贮后5周出现腐烂;而未经包装的果实,在2—3周后就已出现。且前者的腐烂果数只有后者的四分之一。如果不经苯莱特处理,则单果包装防腐的效果不明显。本研究还进行了将果实接种炭疽病真菌(Collectotrichum gloeospori-oides)的试验。单果包装可显著抑制真菌生长。此外,薄膜单果包装可延缓外层果肉变软,但却加速内层果肉软化。在4周的贮藏期间,我们进行定期抽样并置于室温下后熟。果实品质不受薄膜单果包装的影响。贮藏6周后,单果包装的果实品质变劣。
The ’Nam Dork Mai’ mango (already matured but still green) was first treated with 1000 ppm hot benzene Wright, then sealed with fruit p 0.01 0.01 mm thick fruit packaging and stored at 13 ° C. The above treatment can prolong the storage life of mango and reduce the breeding of fungal diseases. The fruits treated by single fruit appeared decayed about 5 weeks after storage, while unpackaged fruits appeared after 2-3 weeks. And the former rotten fruit only a quarter of the latter. If not treated by benzene Wright, then the effect of single package anti-corrosion is not obvious. In the present study, we also conducted experiments on the inoculation of fruit with Colletotrichum gloeospori-oides. Single fruit packaging can significantly inhibit fungal growth. In addition, the film single fruit package can delay the softening of the outer pulp, but accelerate the softening of the inner pulp. During the 4 weeks of storage, we took regular samples and cooked at room temperature. Fruit quality is unaffected by the packaging of single fruit. After 6 weeks of storage, the fruit quality of single fruit packaging was deteriorated.