Apple tiger skin disease, also known as brown scald, halo, is a kind of physiological disease in the late storage of apple, the symptoms are mainly manifested in the fruit. The main feature is that the skin is now halo irregular browning. The disease department first occurred in the non-pigmented part of the fruit's shade, and when it was severe, it affected the coloring part and even became a large piece like a burn, affecting the appearance. Control methods are:
Pre-cooling before storage, control of storage conditions After pre-cooling, the apple is harvested so that it can be stored and transported at a low temperature as soon as possible, and the fruit should be reduced to 0°C after storage. During the later period of storage, it is necessary to prevent the temperature of the cellar from being too high, maintain good ventilation, avoid sudden temperature rise when venting or use activated carbon and other adsorbents in the cellar to suppress the occurrence of diseases. If the use of controlled atmosphere storage, an appropriate increase in carbon dioxide concentration to 20% can reduce the incidence. Conditional use of "biphasic variable atmosphere storage" technology. For example, in a clay cavern, apples are stored in a plastic film. The initial kiln temperature is 10°C to 15°C, the carbon dioxide concentration is 12%, the post-kiln temperature is reduced to 0°C, and the carbon dioxide and oxygen concentrations are maintained at about 3%. Apples stored in this way are more effective than ordinary cold storage, and they can make full use of cave dwellings and cellars to make full use of simple facilities.
Treatment of Storage Stores Treat storages with antioxidants, such as diphenylamine, tiger-piolin, etc. before storage.
The effective critical period for impregnating fruit to prevent and treat tiger skin disease is 6-8 weeks after harvesting, that is, in the early stage of storage, 0.25%-0.35% ethoxyquin solution or 1.5%-2.0% diphenylamine solution, 1%-2% % lecithin solution or 2 ~ 4 g / kg of 50% tiger skin cream soaked apples, dried in the air after packing, the pharmaceutical residue in the fruit should not exceed 4-5 mg / kg. After coating the paper with the above agents, or after soaking the fruit box to dry it and packing it, all have better control effect.
Penicillium apple
Apple Penicillium, commonly known as "water rot" and "mild rot," is an invasive disease that is common during storage and can cause large losses to apples. The fruit was killed and the surface of the lesion was yellow-white, concave, round, and extremely moist. When the conditions are right, it develops rapidly and the whole fruit rots more than 10 days after onset. Control methods are:
The prevention and control of Penicillium must be started before the fruit is harvested, combined with comprehensive prevention and treatment measures such as transportation and storage period management, in order to receive good results. 1 before harvesting fruit control. Before spraying the fruit, spray 200 times lime twice (1:2:200) Bordeaux mixture or 25% carbendazim wettable powder 1000 times, evenly spray on the fruit, also can cure anthrax, black Star disease and powdery mildew. 2 to avoid mechanical damage. This is one of the important measures to prevent the disease. Prevent stab wounds, crushing, and bruising during harvesting, grading, packaging, and handling. 3 storage place sterilization. Sterilize the storage area before storage. Acetaldehyde can be used to treat acetaldehyde in air at 0.5% for 180 minutes, or 1% at 120 minutes, or 2% at 60 minutes to control penicillium. 4 drug dip fruit. Use 25% carbendazim WP 1000 times to dip fruit after harvesting, that is, immersed and immersed for no more than 1 minute, stored after immersion. Http://Content/4b04a5be-9b91-4768-a1c6-8119394a2dec?cType=2
The common feature of polyphenol compounds is that they have good antioxidant activity and can work together with other antioxidants such as vitamins C , E and carotene to exert antioxidant efficacy in the body, scavenging free radicals, substances that are harmful to human health.
Polyphenols,Plant Polyphenol,Antioxidant
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