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André Freire Cruz,Nathalia Lima Medeiros,Gustavo Lessa Benedet,Maira Borges Araújo,Carlos Hidemi Uesugi,Marisa Alvares da Silva Velloso Ferreira,José Ricardo Peixoto,Luiz Eduardo Bassay Blum 한국원예학회 2015 Horticulture, Environment, and Biotechnology Vol.56 No.3
The control of anthracnose (Colletotrichum simmondsii) during the post-harvest stage in guava fruits (Psidium guajava L.) was performed by the application of phosphites [phosphite-K (40% P2O5 and 30% K2O) and phosphite-Ca (10.7% P2O5, 3.89% Ca, and 0.5% B)] including the Carbendazim as reference, calcium chloride (CaCl2), acetyl salicylic acid (ASA), hot water (HW), and 1-methylcyclopropene (1-MCP). These treatments were applied individually or in combination each other with two or three compounds. The evaluated parameters were diameter of anthracnose lesion (DL), number of lesions (NL), and fruit quality (fresh weight loss, pH, total soluble solids, and titrable acidity]. The fruits were disinfested, inoculated, and maintained in an incubator containing fluorescent lights at 75 μmol·m-2·s-1 (25°C, 12h photoperiod) for 5 days and were then analyzed. The results showed that the DL and the NL were reduced following treatments, and that the HW (47°C for 20 min) was the strongest and the 1-MCP treatment was the least effective. The physico-chemical characteristics of fruits were affected by some treatments without compromising fruit quality. The combination of treatments was also able to alleviate the anthracnose effect on fruits compared to individual treatments and the control without affect the fruit quality. The combinations which included the HW treatment showed the best performance to control this disease, particularly when combined with the 1-MCP and phosphite.
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)].