次氯酸對(duì)番茄果實(shí)采后灰霉病的防治效果

摘要 本研究采用抑菌圈法測(cè)定次氯酸水溶液對(duì)灰葡萄孢的抑菌效果，用浸泡法測(cè)定次氯酸水溶液對(duì)番茄果實(shí)灰霉病的防治效果。通過一系列生測(cè)，比較不同有效氯含量的次氯酸水溶液對(duì)灰葡萄孢的抑菌效果及對(duì)番茄灰霉病菌防效。結(jié)果表明，次氯酸水溶液對(duì)灰葡萄孢具有顯著的抑制效果，且隨著濃度的增加，抑菌效果也相應(yīng)增強(qiáng)；次氯酸水溶液對(duì)番茄灰霉病也具有顯著的防治效果，其中，有效氯含量為40 mg/L的次氯酸水溶液處理組防效最高，達(dá)到83.92%。本研究為蕃茄農(nóng)業(yè)生產(chǎn)提供了一種簡(jiǎn)便、有效的防治和保鮮方法，提高果實(shí)的品質(zhì)和市場(chǎng)競(jìng)爭(zhēng)力。

關(guān)鍵詞 次氯酸；番茄果實(shí)；采后；灰霉病；灰葡萄孢

中圖分類號(hào) S511 文獻(xiàn)標(biāo)識(shí)碼 A

文章編號(hào) 1007-7731（2023）23-24-0118-05

Effects of chlorine dioxide on gray mold disease in postharvest tomato fruit

LIN Yongwen

（Food and Biological Engineering， Zhangzhou Institute of Technology， Zhangzhou 363000， China）

Abstract The inhibitory effect of chlorine dioxide water solution on Botrytis cinerea was determined by the inhibition zone method， while the disease control efficacy of chlorine dioxide water solution on postharvest tomato gray mold was measured using the soaking method. Compared the antibacterial effect of chlorine dioxide water solution with different effective chlorine concentrations on B. cinerea and the disease control efficacy on tomato gray mold through a series of experiments. The results showed that chlorine dioxide water solution demonstrated significant inhibitory effects on B. cinerea， and the antibacterial effect increased correspondingly with the increase in concentration. The chlorine dioxide water solution also exhibited significant control efficacy against tomato gray mold， with the highest efficacy of 83.92% observed in the treatment group with an effective chlorine concentration of 40 mg/L. This study provides a simple and effective method for disease control and preservation in agricultural production， which was expected enhance fruit quality and market competitiveness.

Keywords chlorine dioxide; tomato fruit; postharvest; gray mold; Botrytis cinerea

番茄灰霉病是一種由真菌引起的病害，對(duì)番茄種植和產(chǎn)量會(huì)造成嚴(yán)重危害。番茄灰霉病菌常在果實(shí)上形成灰白色的霉斑，隨著病程的發(fā)展，果實(shí)表面逐漸腐爛變軟，同時(shí)會(huì)引發(fā)其他次生病害[1-4]。番茄灰霉病還會(huì)導(dǎo)致果實(shí)的早期衰老和凋萎，使植株受損嚴(yán)重，繁殖能力下降，進(jìn)而影響番茄的產(chǎn)量和品質(zhì)[5-7]。番茄灰霉病菌對(duì)番茄儲(chǔ)藏和運(yùn)輸?shù)挠绊戄^大，該病原菌易侵入和繁殖，使果實(shí)在儲(chǔ)藏和運(yùn)輸過程中更容易受到污染和損壞[8-10]。病害的擴(kuò)散會(huì)加速果實(shí)的腐爛和變質(zhì)，降低保鮮期，造成極大的損失。目前，針對(duì)番茄果實(shí)采后灰霉病的防治方法主要包括化學(xué)藥劑噴灑、保鮮包裝和冷藏等[11-13]。然而，這些方法在實(shí)際應(yīng)用過程中尚存在一些不足。……