| 木霉菌处理对青椒果实贮藏性状的影响 |
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| 引用本文： | 李佩芳,李鹏鹤,史晓亚,薛国强,王兰菊.木霉菌处理对青椒果实贮藏性状的影响[J].中国瓜菜,2013,26(4):13-15. |
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| 作者姓名： | 李佩芳 李鹏鹤 史晓亚 薛国强 王兰菊 |
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| 作者单位： | 河南农业大学园艺学院 郑州450002 |
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| 摘 要： | 以青椒品种安椒18为材料,研究了(10±1)℃条件下,600倍木霉菌、多菌灵处理对青椒果实贮藏性状(呼吸强度、叶绿素、维生素C和腐烂率)的影响。结果表明,稀释600倍的木霉菌液处理显著抑制了贮藏过程中青椒果实的呼吸强度,延缓了叶绿素和维生素C的分解,降低了果实的腐烂率。600倍的木霉菌稀释液处理对青椒保鲜效果较好。
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| 关 键 词： | 青椒 木霉菌 贮藏性状 |
Effect of Trichoderma Treatment on Storage Properties in Green Pepper |
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| LI Pei-fang
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LI Peng-he
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SHI Xiao-ya
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XUE Guo-qiang
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WANG Lan-ju.Effect of Trichoderma Treatment on Storage Properties in Green Pepper[J].China Cucurbits And Vegetables,2013,26(4):13-15. |
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| Authors: | LI Pei-fang LI Peng-he SHI Xiao-ya XUE Guo-qiang WANG Lan-ju |
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| Institution: | (College of Horticulture,Henan Agriculture University,Zhengzhou,Henan 450002,China) |
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| Abstract: | The physiological characters of green pepper fruits,such as respiration rate,vitamin C content,chlorophyll content and decay rate were determined during storage at 10 ℃ after they were treated with different trichoderma solutions.The results indicated that the treatment with 600 X trichoderma solutions strongly inhibited fruit respiration,decreased decay rate,reduced losses of vitamin C content and chlorophyll content.Therefore,there is a great potential to use trichoderma in the storage of green pepper. |
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| Keywords: | Green pepper Trichoderma Storage properties |
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