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中国农学通报

中国农学通报 ›› 2021, Vol. 37 ›› Issue (4): 126-130.doi: 10.11924/j.issn.1000-6850.casb2020-0020

所属专题： 园艺

• 食品·营养·检测·安全 • 上一篇    下一篇

赤霉酸与杀菌剂处理对蒜薹贮存期品质的影响

张建业(), 杜庆志, 刘翔, 姚向峰, 乔治华, 姜兴印()   

  1. 山东农业大学植物保护学院,山东泰安 271018
  • 收稿日期:2020-04-21 修回日期:2020-09-21 出版日期:2021-02-05 发布日期:2021-01-25
  • 通讯作者: 姜兴印
  • 作者简介:张建业,男,1997年出生,山东青岛人,在读硕士,研究方向：植调剂对玉米的生长调控作用。通信地址：271018 山东农业大学植物保护学院,E-mail： 358045404@qq.com。
  • 基金资助:
    国家重点研发计划“黄淮海夏玉米化肥农药减施技术集成研究与示范”(2018YFD0200604);山东省现代农业产业技术体系“玉米创新技术产业”(SDAIT-02-10);山东“双一流”奖补项目“农作物病虫害绿色防治”(SYL2017-XTTD11)

Effects of Gibberellic Acid and Fungicide Treatment on Quality of Garlic Sprout During Storage

Zhang Jianye(), Du Qingzhi, Liu Xiang, Yao Xiangfeng, Qiao Zhihua, Jiang Xingyin()   

  1. College of Plant Protection, Shandong Agricultural University, Tai’an Shandong 271018
  • Received:2020-04-21 Revised:2020-09-21 Online:2021-02-05 Published:2021-01-25
  • Contact: Jiang Xingyin

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摘要：

研究旨在通过赤霉酸和杀菌剂处理,在降低蒜薹病害发生的同时较好地保持其品质。以金乡蒜薹为研究对象,分别设置赤霉酸GA3 50 mg/L(S2)、赤霉酸GA4+7 50 mg/L(S3)、赤霉酸GA4+7 25 mg/L(S4)、咪鲜胺800倍液(S5)、吡唑醚菌酯1500倍液(S6)、GA4+7 25 mg/L+GA3 25 mg/L(S7)、GA4+7 50 mg/L+咪鲜胺800倍液(S8)、GA4+7 25 mg/L+咪鲜胺800倍液(S9)、GA4+7 50 mg/L+吡唑醚菌酯1500倍液(S10)、GA4+7 25 mg/L+吡唑醚菌酯1500倍液(S11)10个处理,以浸泡清水作为空白对照(S1),采收后将薹苞部分放入药液中浸泡5 min,放入恒温冷库(0℃)中贮存,6个月后调查病害发生率,测定蒜薹的含水量,叶绿素、Vc、可溶性糖含量。与对照的结果比较,赤霉酸与杀菌剂能够抑制蒜薹贮存期病害的发生,发病率均抑制在20%以内;蒜薹含水量总体提高1.5%左右,Vc含量和叶绿素含量分别提高3.5、4.9 mg/100 g以上,可溶性糖含量提高2.0 mg/g左右,能够减缓蒜薹中水分、Vc、叶绿素和可溶性糖的损失。其中GA4+7 50 mg/L+咪鲜胺800倍液混剂效果最佳,各指标值均远高于对照,两者之间差异显著。研究表明,赤霉酸与杀菌剂处理能够有效降低贮存期蒜薹的发病率,减缓营养物质的流失,提高贮存后产品的质量和商品价值。

关键词: 蒜薹, 赤霉酸, 杀菌剂, 贮存期品质, 保鲜

Abstract:

The purpose of the research is to reduce the occurrence of garlic sprout diseases through the treatment of gibberellic acid and fungicides, while maintaining the quality of garlic sprout. Taking Jinxiang garlic sprout as the research object, we set up 10 treatments of gibberellic acid GA3 50 mg/L (S2), gibberellic acid GA4+7 50 mg/L (S3), gibberellic acid GA4+7 25 mg/L (S4), prochloraz 800 times solution (S5), pyraclostrobin 1500 times solution (S6), GA4+7 25 mg/L+ GA3 25 mg/L (S7), GA4+7 50 mg/L+ prochloraz 800 times solution (S8), GA4+7 25 mg/L+ prochloraz 800 times solution (S9), GA4+7 50 mg/L+ pyraclostrobin 1500 times solution (S10), GA4+7 25 mg/L+ pyraclostrobin 1500 times solution (S11), and soaking in clear water as the blank control (S1). After harvest, we put the stalk bud part into the chemical solution for 5 minutes, and stored it in a constant temperature (0℃). After 6 months of storage, the disease incidence was investigated and the water content, chlorophyll, Vc, and soluble sugar content of garlic sprouts were determined. Compared with the control, gibberellic acid and fungicides could inhibit the occurrence of diseases in garlic sprouts during storage, and the incidence rate was within 20%; the water content of garlic sprout increased by about 1.5%, and the Vc content and chlorophyll content increased by 3.5 and 4.9 mg/100 g or more, the soluble sugar content increased by about 2.0 mg/g, which could slow down the loss of water, Vc, chlorophyll and soluble sugar in garlic sprouts. Among them, GA4+7 50 mg/L+ prochloraz 800 times solution had the best effect, each index value was much higher than that of the control, and there was a significant difference between the two. Studies show that the treatment with gibberellic acid and fungicides can effectively reduce the incidence of garlic sprouts during storage, slow down the loss of nutrients, and improve the quality and commercial value of the products after storage.

Key words: garlic sprout, gibberellic acid, fungicide, shelf quality, preservation

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