Method for preventing and treating brown rot of peaches

A brown rot and fruit technology, applied in the agricultural field, can solve the problems affecting the taste of peach fruit, peach fruit chilling damage, sweetness reduction and other problems, and achieve the effect of broad market application prospects, efficient prevention and control, and increased activity

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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, low temperature can easily cause chilling damage to peach fruit, and brown rot fungi can germinate at -4°C, and their hyphae can still grow at 0°C (Casals et al., 2010)
In a dry freezer, the aroma components will volatilize, and the sweetness will also decrease, affecting the taste of peach fruit

Method used

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  • Method for preventing and treating brown rot of peaches
  • Method for preventing and treating brown rot of peaches
  • Method for preventing and treating brown rot of peaches

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 10 kg of Mengyin peach fruits that are in the physiological maturity stage, without mechanical injury, without pests and diseases, and of uniform size, and soak them in 10 L of hypotaurine solution with a concentration of 20 ppm and a temperature of 20-25°C for 1 h. Take it out and dry it at room temperature, and store it at 20±1°C, RH80%~85%. On the 2nd, 3rd and 4th day after storage, the disease incidence and lesion diameter of peach fruits were investigated, and the enzyme activity was determined.

[0027] The control fruit was untreated Mengyin peach fruit.

[0028] After the Mengyin peaches treated with 20 ppm hypotaurine were stored for 2, 3 and 4 days, the peach fruits in the embodiments of the present invention and the control examples were analyzed, and the investigation indicators were the incidence of peach fruit brown rot, brown See Table 1 for the changes in the average diameter of rot lesion and the activities of defense-related enzymes (phenylalanin...

Embodiment 2

[0030] Take 10 kg of Yiyuan peach fruits that are in the physiological maturity stage, without mechanical damage, without pests and diseases, and of uniform size, add 10 L of hypotaurine solution with a concentration of 10 ppm and a temperature of 20-25°C, soak for 1 hour, and take out the fruit Dry at room temperature, store at 20±1°C, RH80%~85%. The disease incidence, lesion diameter and sampling were investigated on the 2nd, 3rd and 4th day after storage. Changes in the activities of defense-related enzymes (phenylalanine ammonia lyase and chitinase) were measured after sampling.

[0031] The control fruit was untreated Yiyuan peach fruit.

[0032] After the Yiyuan peaches treated with 10 ppm hypotaurine were stored for 2, 3 and 4 days, the peach fruits in the embodiments of the present invention and the control examples were analyzed, and the investigation indicators were the incidence of peach fruit brown rot, brown rot See Table 1 for the changes in the average diamete...

Embodiment 3

[0035] Take 10 kg of Feicheng peach fruits that are in the physiological maturity stage, without mechanical damage, without pests and diseases, and of uniform size, add 10 L of hypotaurine solution with a concentration of 5 ppm and a temperature of 20-25°C for 2 h, and then remove them from room temperature. Dry in the air and store at 20±1°C. The disease incidence, lesion diameter and sampling were investigated on the 2nd, 3rd and 4th day after storage. Changes in the activities of defense-related enzymes (phenylalanine ammonia lyase and chitinase) were measured after sampling.

[0036] The control fruit was untreated Feicheng peach fruit.

[0037] After Feicheng peach was treated with 5 ppm hypotaurine solution and stored at 20±1°C for 2, 3 and 4 days, the incidence, lesion diameter and defense correlation of Feicheng peach fruits in the embodiments of the present invention and the control were carried out. Enzyme (phenylalanine ammonia lyase and chitinase) activity assays...

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Abstract

The invention relates to a method for preventing and treating brown rot of peaches. The method comprises the following steps: soaking peaches in hypotaurine solution at the concentration of 5-20 ppm for 0.5-2 h, processing and storing. The rot rate and the plaque diameter of peaches which have been soaked in the hypotaurine solution are obviously reduced, the activities of relative protective enzymes (phenylalanine ammonia-lyase and chitinase) are obviously increased, and brown rot of peaches is obviously suppressed. The method is safe and efficient, the process is simple, the method can be widely applied in storage of harvested peaches, and thus the method has broad market prospect.

Description

technical field [0001] The invention belongs to the technical field of agriculture, and relates to a method for preventing and treating peach fruit brown rot, in particular to a method for preventing and treating peach fruit brown rot with hypotaurine solution. Background technique [0002] Peach is a plant of the genus Prunus in the Rosaceae ( Amygdalus persica (L.) Batsch). Peach is native to China and can be traced back as far as the Zhou Dynasty. There is a poem "Peach Yao" in "The Book of Songs·Guofeng·Zhou Nan", which gradually spread to surrounding areas in Asia and spread to the West from Persia. The Latin name of peach means Persia. The peaches cultivated in various countries in the world have been introduced successively by my country, and now they have spread all over the world. Peach fruit is bright in color, rich in nutrition, juicy and delicious, and has an attractive aroma. Peaches belong to drupe fruits and are typical climacteric fruits. The production o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 石晶盈张畅李广锦王文
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