|Title:||溫水處理對臺農一號芒果採後炭疸病之防治效果||Other Titles:||Effect of hot water treatment for controlling anthracnose of mango fruits of Tainung No.1 variety||Authors:||楊宏仁
|Keywords:||芒果;台農一號芒果;炭疽病;溫水處理;mango;Tainung No.1 variety of mango;anthracnose;hotwater treatment||Issue Date:||May-1997||Publisher:||植物保護學會||Journal Volume:||39||Journal Issue:||3||Start page/Pages:||241-249||Source:||植物保護學會會刊||Abstract:||
Appressoria of Coiletotrichum gloeosporioides formed on cellophane were dipped into hot water with different temperature for 5 minutes. The ability of fungal regrowth on acidified PDA was completely inhibited by the hot water treatment with temperature higher than 49℃. The fruits of mango Tainung No.1 variety were dipped into the 53℃hot water for 5 minutes, then removed out from the hot water and dripped with tap water to cool down the temperature immediately and ripened for one day. The treated fruits were kept in 28℃ and RH 85 % growth chamber for monitoring anthracnose. All results were very consistent in 3 repeated trials. The percentage of treated fruits at 4th day after hot water treatment with < 3 lesions was 90 %, 100 % and 96.7 % in three trials, respectively, and 34.5 % , 5 % , 43.3 % in untreated fruits,respectively. The values were reduced to 53.3 % , 85 % , 63.3 % for treated fruits, and 0 % for all untreated fruits at 7 days after treatment in the 3 trials, respectively. The percentage of healthy fruits at the 4th day after treatment was 56.7 %, 85 % , 86.7 % in treated fruits and 24.1 % , 0 % , 23.3 % of untreated fruits in three trials, respectively. At the 7th day after ripening, the values were reduced to 40 %, 25 % , 6.7 % for the treated fruits and 0 % for the all untreated fruits. The average number of lesions per fruit was 23.4, 26.7, 15.2 for untreated fruits and 2.7, 2.2, 5.3 for the treated fruits at the 7th day after treatment in three trials. There was no heat damage on the appearance of fruits after 53℃/5 min hot water treatment. The average Brix of treated and untreated fruits were 25.3 and 22.2, respectively, at 12th day after ripening.
|Appears in Collections:||植物保護系|
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