冬棗果實(shí)采后病害防治及減壓保鮮技術(shù)研究.pdf

1、西北農(nóng)林科技大學(xué)碩士學(xué)位論文冬棗果實(shí)采后病害防治及減壓保鮮技術(shù)研究姓名：王亞萍申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：野生動(dòng)植物保護(hù)與利用指導(dǎo)教師：李艷菊王貴禧20050501ABSTRACTThispaperdealswiththreeproblemsinpostharveststorageof‘Dongzao’jujube(ZizyphusjujubaMill)：(1)Studiesonthetoleranceofthreeprimarybacte

2、rialpathogens(Pseudomonassp，XanthomonasspandErwiniasp)obtainedfrom‘Dongzao’jujubetotemperatureandpHvalue；(2)Studiesontheeffectsofdifferentagentstreatmentonfruitdiseases，storagequalityandphysiologicalmetabolismof‘Dongzao’

3、j嗎ubeduringstorageandshelflife；(3)studiesonthechangesofqualityandphysiologyof‘Dongzao’jujubeindifferentlowpressureconditionsduringhypobadcstorageAccordingtotheexperiments，someconclusionsweredrawnasfollow：Thestudyonthetol

4、eranceofthreebacterialpathogenstotemperatureshowedthatthetoleranceofPseudomonassptolowandhightemperaturewas0℃and575℃Xanthomonassp’SWaS2“Cand55。C，Erwiniasp’Swas0Cand575“CrespectivelyThetoleranceofthethreepathogenstoalkale

5、scenceweremoreresistant，PseudomonasspcouldnotgrowthuntilpHvaluewas10，XanthomonasspandErwiniaspcouldstillgrowthnormallywhenpHvaluewas12；attherangeofaciditywhenpHvaluewas2～4，thegrowthofthreepathogenswereinhibitedThegrowtho

6、fthethreebacterialpathogenstreatedbydifferentconcentrationsofsodiumsilicate，sodiumhypochloriteandfreshkeeping—reagentwereinvestigatedinvitroTheresultsshowedthatthediameterofno—colonyofthethreebacterialpathogenstreatedbyd

7、ifferentagentswerelongerthanthatofck，thatmeansallofthereagentscouldinhibitthethreepathogens’growthindifferentdegreeThehighertheconcentrationofreagents，thebettertheinhibitingeffectsInallreagents，5000mgL～sodiumhypochlorite

8、wasthebest，followedby3000mgL1sodiumhypochlorite，1／100and1／50fresh—keepingreagent，while100mgLqsodiumhypochloriteand3％sodiumsilicatehadnoobviousinhibitingeffectonthegrowthofthethreebacterialpathogensIntheexperimentofagents

9、selectionduringshelflifeandstorageinvivo，organicacidtreatmentWaSthebestinalltreatments，andamongtheacids，thetreatmentsby1000mg’L1malicacidand2000mg‘L?！痮xalicacidwerethebestwhichdecreasedthedecayrateofjujubefruitobviousl％m

10、aintainthefiuitfirmness，solublesugarsvitaminCandprotopectincontent，andinhibitedtheincreaseofwatersolublepectiucontent，PEandPGactivityofthefruitsTherebythesenescenceof‘Dongzao’fruitsWasdelayed，andthedecaywasinhibitedeffec