桔子油结合水杨酸对柑橘采后青霉病的抑制效果
主要研究结果如下：（1）. 通过体外接触性试验证实了结合处理对两种病原菌的抑制作用，同时筛选出了冷榨型桔子精油和水杨酸的最适抑菌浓度，即水杨酸浓度为1mmol/L，桔子油浓度为500µL/L。
（2）. 在体内实验中，结合处理的病斑直径最小，分别为14.1cm和16.35cm，且发病率较低，分别为60%和30%，并且显著低于单独处理（p<0.05）。
（3）. 水杨酸结合桔子精油对橙子贮藏期间SOD酶活具有较好的促进作用。
关键词： 桔子精油；水杨酸；结合处理；抑菌；SOD酶活
Effects of salicylic acid with orange essential oil on P.italicum and P.digitatum for citrus
Abstract: Oranges are largely produced in China .While the yield rising every year, great economic loss was caused by the damage and diseases during storage .This research was aimed to find an alternative biological inhibitor by using salicylic acid with orange essential oil to reduce the potential safety hazard of chemical fungicides and cut down the costs of biological agents. The influences of different treatments on citrus decay rate and the activity of SOD enzyme were observed via study the effect of two combined treatments on the inhibition of P.italicum.and P.digitatum.
The main conclusions are as follows:
（1）. In vitro test, the result of inhibition test of P.italicum and P.digitatum indicated was found. And the optimal concentration for Anti-bacteria is salicylic acid concentration for 1mmol/L and orange oil concentration for 500µL/L.
（2）. In vivo test，The colony diameter of combined treatment is minimum,14.1 cm and 16.35 cm respectively. And a lower incidence of 60% and 30%, respectively. Significant differences were found among the treatments(p〈0.05).
（3）. The good promoting effect has confirmed that the combination treatment of Salicylic acid and orange essential oil of SOD enzyme activity of orange during storage.
Keywords: orange essential oil; salicylic acid; combination treatment; antifungal; enzyme activity of SOD
目 录
1引言 6
1.1脐橙国内外生产状况 6
1.1.1国外脐橙的发展现状 6
1.1.2我国柑橘的发展现状 6
1.2脐橙贮藏期的病害 7
1.3病原菌致病条件 7
1.3.1伤口 7
1.3.2温度湿度 7
1.4综防技术 8
1.4.1化学保鲜 8
1.4.2物理处理保鲜 8
1.4.3生物处理保鲜 9
1.4.3.1生物拮抗菌保鲜 9
1.4.3.2天然保鲜剂保鲜 10
1.4.3.3桔子精油作为抗菌剂的研究进展 10
1.4.4植物诱导抗性保鲜（水杨酸） 11
1.5本课题研究的目的和意义 12
1.5.1研究目的 12
1.5.2研究意义 12
2正文 13
2.1实验材料 13
2.1.1植物精油 13
2.1.2病原菌菌种 13
2.1.3病原菌菌悬液的制备 13
2.1.4菌平板的制备 13
2.1.5水果 14
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