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通过测定热处理对潜伏侵染于芒果果实中的胶胞炭疽菌（ＣｏｌｅｔｏｔｒｉｃｈｕｍｇｌｏｅｏｓｐｏｒｉｏｉｄｅｓＰｅｎｚ．）和香蕉果实中的芭蕉炭疽菌［Ｃ．ｍｕｓａｅ（Ｂｅｒｋ．＆Ｃｕｒｔ．）Ａｒｘ．］离体培养菌的生长、繁殖和致病性的影响，结果表明：当温度达５５℃和６０℃，时间２０ｍｉｎ时，对菌体的生长和孢子萌发可起明显抑制或杀伤作用，并降低其致病性。２种炭疽菌中，芭蕉炭疽菌比胶胞炭疽菌对热更敏感。作者认为，果实采后热处理时，应根据果实种类和不同菌，采用不同的处理温度和时间，才能得到更好的效果。
By measuring the heat treatment on the latent infection in mango fruit in the Colletotrichum Colletotrichum (ColetotrichumgloeosporioidesPenz.) And banana fruit in the banana anthracnose [C. musae (Berk. & Curt.) Arx. ] In vitro growth, reproduction and pathogenicity of the results showed that: when the temperature reached 55 ℃ and 60 ℃, the time of 20min, the cell growth and spore germination can significantly inhibit and kill, and reduce Its pathogenicity. Among the two anthrax species, anthrax was more sensitive to heat than colloid cellophagus. The authors believe that fruit postharvest heat treatment should be based on the type of fruit and different bacteria, using different processing temperature and time in order to get better results.