赤霉酸与杀菌剂处理对蒜薹贮存期品质的影响

研究旨在通过赤霉酸和杀菌剂处理,在降低蒜薹病害发生的同时较好地保持其品质.以金乡蒜薹为研究对象,分别设置赤霉酸GA3 50 mg/L(S2)、赤霉酸GA4+7 50 mg/L(S3)、赤霉酸GA4+7 25 mg/L(S4)、咪鲜胺800倍液(S5)、吡唑醚菌酯1500倍液(S6)、GA4+7 25 mg/L+GA32...

Effects of Gibberellic Acid and Fungicide Treatment on Quality of Garlic Sprout During Storage

The purpose of the research is to reduce the occurrence of garlic sprout diseases through the treatment of gibberellic acid and fungicides, while maintaining the quality of garlic sprout. Taking Jinxiang garlic sprout as the research object, we set up 10 treatments of gibberellic acid GA₃ 50 mg/L (S2), gibberellic acid GA₄₊₇ 50 mg/L (S3), gibberellic acid GA₄₊₇ 25 mg/L (S4), prochloraz 800 times solution (S5), pyraclostrobin 1500 times solution (S6), GA₄₊₇ 25 mg/L+ GA₃ 25 mg/L (S7), GA₄₊₇ 50 mg/L+ prochloraz 800 times solution (S8), GA₄₊₇ 25 mg/L+ prochloraz 800 times solution (S9), GA₄₊₇ 50 mg/L+ pyraclostrobin 1500 times solution (S10), GA₄₊₇ 25 mg/L+ pyraclostrobin 1500 times solution (S11), and soaking in clear water as the blank control (S1). After harvest, we put the stalk bud part into the chemical solution for 5 minutes, and stored it in a constant temperature (0℃). After 6 months of storage, the disease incidence was investigated and the water content, chlorophyll, Vc, and soluble sugar content of garlic sprouts were determined. Compared with the control, gibberellic acid and fungicides could inhibit the occurrence of diseases in garlic sprouts during storage, and the incidence rate was within 20%; the water content of garlic sprout increased by about 1.5%, and the Vc content and chlorophyll content increased by 3.5 and 4.9 mg/100 g or more, the soluble sugar content increased by about 2.0 mg/g, which could slow down the loss of water, Vc, chlorophyll and soluble sugar in garlic sprouts. Among them, GA₄₊₇ 50 mg/L+ prochloraz 800 times solution had the best effect, each index value was much higher than that of the control, and there was a significant difference between the two. Studies show that the treatment with gibberellic acid and fungicides can effectively reduce the incidence of garlic sprouts during storage, slow down the loss of nutrients, and improve the quality and commercial value of the products after storage.