Benzimidazole殺菌劑與Curing對椪柑貯藏之影響

Effects of Benzimidazole Fungicides and Curing on the Storage of Ponkan Oranges (Citrus poonensis Blanco)

以刻傷、接種之椪柑果實，探討幾種Benzimidazole系殺菌劑對椪柑採收後防腐效果。本研究認為Benlate 1,000ppm及Bavistin 1,000ppm之效果最佳；Topsin 1,000ppm及Bavistin 500ppm次之；TBZ之防腐效果較差。椪柑果實採收後以TBZ, Bavistin, Topsin各1,000ppm浸漬四分鍾，貯藏於5℃，相對濕度85~90%之庫房，經三個月之觀察，各種處理之腐損皆未達顯著水準，但果實寒害以Benlate及Bavistin處理者最輕，TBZ及Topsin次之，CK寒害最嚴重。椪柑果實採收後，於室溫下分別經curing 1天，3天，5天或7天後套以0.03mm厚PE膜袋，入5℃及相對濕度85~90%之庫房貯藏三個月，果實腐損以curing 5天或7天者最少，且寒害較輕。本研究認為椪柑果實採收後應curing 5~7天再行套PE袋為宜。

Several benzimidazole fungicides, namely, TBZ (thiabendazole), Benlate, Bavistin and Topsin, were tested separately in water solution for control of Penicillium mold decay in ponkan oranges (Citrus poonensis). The oranges were scratch-inoculated with green mold spores and than treatment with fungicides. The test ponkan oranges were held at 70°F and 80-90% R. H, for 3 weeks and inspected for decay at intervals of 5 10, 20 days after treatment. It was found both Benlate 1,000 ppm and Bavistin 500 ppm were next to Benlate 1,000 ppm or Bavistin 1,000 ppm, and TBZ in this test was not good enough in controlling mold decay. Ponkan oranges treatment with 1,000 ppm of TBZ Benlate, Bavistin separately in a water solution after harvest. The treated orange were held at 42°F and 85-90% R.H. for 3 months and inspected for mold decay decay and chilling injury at intervals of 1,2,3 month. It showed that the were not significantiy in our study, but the Benlate and Bavistin had the chilling injury slighter than Topsin and TBZ, while CK fruits had a serious chilling injury. Ponkan oranges were cured for 1,3,5,7 day after harvest and than bagged in 0.03 mm thick PE film. The oranges were held in 42°F after 3 months of storge. It was found that fruits of cured 5 and 7 day had the slighter decay and chilling injury.