摘要
通过传统的SO_2等化学抑菌剂,可以有效地防止采后鲜食葡萄由灰霉菌侵染引起的腐烂,同时也可以起到抑制葡萄穗轴和果梗褐变的作用。然而,由于采后SO_2使用剂量不当可能引起葡萄表面漂白问题及其对葡萄风味产生影响,从而引发食品安全问题。本文对葡萄病原菌特征及葡萄采后灰霉病发病症状进行了阐述,同时系统总结了目前替代传统化学杀菌的生物及天然保鲜"无硫"防治技术,并就其应用前景及发展方向作了展望,以期为今后葡萄灰霉病的无公害防治和葡萄贮藏保鲜的实际生产应用提供参考。
The decay of postharvest table grapes caused by the gray mold infection can be controlled effectively by the use of conventional sulfur dioxide fumigation and other chemical antifungal agent treatments,moreover,which can also inhibit the browning of grape rachis and fruit stem.However,with traditional sulfur dioxide fumigation treatment,surface residual bleaching problem of grape berry can be induced,even more has a negative effect on the flavor of the table grape,consequently,the food and environmental safety hazards will be initiated.In this paper,the grape grey mould character and postharvest disease symptoms of grey mould were expounded,meanwhile,the current alternatives to traditional chemical antifungal sulfur-free biological and natural preservation control methods were systematically summarized.Meanwhile,an outlook of the application prospect and development direction were proposed,aiming to provide a reference for the non-pollution control of grape grey mould and the practical application of grape storage and preservation.
作者
成培芳
马晓芳
云雪艳
王莉梅
胡健
董同力嘎
CHENG Pei-fang;MA Xiao-fang;YUN Xue-yan;WANG Li-mei;HU Jian;DONG Tungalag(College of Food Science arid Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《食品工业科技》
CAS
北大核心
2019年第1期311-315,共5页
Science and Technology of Food Industry
基金
内蒙古自治区科技创新引导奖励资金(209-202111)
国家自然科学基金项目(21564012)
内蒙古草原英才滚动支持项目(2017)
关键词
葡萄
灰霉病
生物控制
天然保鲜剂
grape
grey mold
biological control
natural preservation
