檬果炭疽病綜合管理與採收後溫水處理效果評估

Abstract

具有潛伏感染現象的檬果炭疸病，不易在檬果幼果期以後出現病徵，需俟果實成熟後才會再活化產生病斑，造成防治困難是檬果生產最重要的病害之一，台灣近年已研究發展出一套綜合管理模式，利用品種耐抗病特性、早期套袋、地面覆蓋、拮抗微生物、葉面硼酸及鈣化物施用等措施，並配合適當的農用化學藥劑噴施，可生產出炭疽病罹病率20％以下的檬果果實。採收後使用53℃ 溫水處理5 分鐘七天後，具商品價值的台農一號芒果果實可較未處理者增加約53 -85 % ，有效降低或延緩田間炭疽病防治疏忽的發生；具精確控溫及快速回溫的溫水處理器開發後，使高溫短時間之溫水處理得以進行，60℃/ 20 秒溫水處理可以有效控制台農一號芒果炭疽病之發生，使處理速率可達到每小時3-4 公噸，有助於芒果外銷之作業。 Latent infection is the significant feature of mango anthracnose , there is no visible symptom on the mango fruits surface when infection is happened after small fruits stage. It’s difficult to recognize which fruit was healthy when the mango fruits were harvested till the fruits were ripen. The integrated management methods for mango anthracnose, including resistant variety, bagging, mulching, spraying of calcium, boron, antagonists and chemicals, have developed to decrease the anthracnose disease incidence less than 20 % in Taiwan . Hot water treatment was developed to offset the loss during the field managements. The fruits of Tainung No. 1 variety were dipped into the 53℃ hot water for 5 minutes can increase the 53-85% of fruits with less than 3 lesions more than check fruits. Hot water treatment can decrease or retard the anthracnose lesions. A new auto machine has developed for hot water treatment can control the water temperature precisely and quickly with the capacity of 3- 4 tons per hour by the treatment of 60 ℃ for 20 seconds. It’s helpful for the treatment of exported mango fruits of Taiwan.