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蔬菜作物收获后的真菌病害是蔬菜大量腐败损耗的主要原因。许多重要的腐烂性真菌即使在对许多温带蔬菜作物推荐的贮藏低温下也能引起侵染、发病和蔓延。最坏的情况下,这些真菌性贮藏病害能使贮藏蔬菜全部毁坏,但大部分的情况是需要花时间和劳力认真挑选、去除腐烂或病斑部分,然后供应市场或加工食品。因此收获后的病害发生成为限制蔬菜作物实际贮藏时间长短的一个很重要的因素,常造成市场新鲜蔬菜和食品加工原料供应的困难。
Fungal diseases after harvest of vegetable crops are the main reasons for the large amount of spoilage of vegetables. Many important spoilage fungi can cause infection, onset and spread even at the recommended storage temperatures for many temperate vegetable crops. In the worst case, these fungal storage diseases can destroy all the stored vegetables, but in most cases it takes time and labor to carefully select, remove the decay or spot, and then supply the market or processed food. Therefore, the occurrence of post-harvest diseases has become a very important factor limiting the actual storage time of vegetable crops, often resulting in difficulties in supplying fresh vegetables and food processing raw materials in the market.