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Jaqueline Barbosa Dutra,Luiz Eduardo Bassay Blum,Leonardo Ferreira Lopes,André Freire Cruz,Carlos Hidemi Uesugi 한국원예학회 2018 Horticulture, Environment, and Biotechnology Vol.59 No.6
This research aimed to evaluate the eff ectiveness of hot water (43–53 °C · 5 min −1 ; 47 °C · 2–6 min −1 ), 1-methylcyclopropene(1-MCP) at 50–300 nL L −1 and a combination of hot water (47/49 °C · 5 min −1 ) and phosphite (40% P 2 O 5 + 20% K 2 O; 40%P 2 O 5 + 10% Zn) in anthracnose control and the eff ect on fruit quality [fresh weight loss (FWL—%); pH, total soluble solids(TSS—°Brix), and titratable acidity (TA = % citric acid (CA)] of passion fruit ( Passifl ora edulis f. fl avicarpa ) at the postharveststage. When the fruits were in the stage of 0% dehydration and fully yellow peels, they were disinfested and inoculatedwith Colletotrichum gloeosporioides . They were then subjected to the above mentioned treatments; this was followedby incubation for 120 h. The diameter of the disease lesions was monitored daily. After the incubation, a physico-chemicalanalysis was performed. Hot-water treatment resulted in disease reduction at 47 and 49 °C for 4 and 5 min. The combinationof hot-water treatment at 47 °C (4 or 5 min) and application of the phosphite of K or Zn signifi cantly reduced diseaseseverity in fruits. The 1-MCP treatment reduced anthracnose severity in passion fruit mainly at 200 nL L −1 · 24 h −1 . None ofthe treatments signifi cantly changed the physico-chemical characteristics of the fruit [FWL (2.6–4.1%); pH (3.2–3.5), TSS(8.9–10.9 °Brix), and TA (1.8–2.5% CA)].