研究木霉菌发酵液对控制芒果采后病害及腐烂的作用。以紫花芒果果实为材料，使用绿色木霉菌（Trichoderma viridPPers．exFr．）发酵液涂抹果实，于（30±5）℃、相对湿度90％～95％贮藏，测定果实病斑数及面积、硬度和色泽指数。结果表明：紫花芒果贮藏至第9天，T.viride发酵液处理组腐烂指数仅为31．1％，对照组腐烂指数则达51．9％；损伤接种至7d时，T.viride发酵液处理组的病斑面积比对照组的小69．7％；贮藏至30d，T.viride发酵液处理的芒果自然发病率较清水处理组的低36．7％。T.viride发酵液处理组的芒果在贮藏6d后变软，比对照组延缓了3d。T.viride发酵液混合CMC处理的果实转黄速度较对照组延缓了3d。T.viride发酵液可显著减低损伤接种芒果的腐烂指数、病斑面积和接种发病率。%In order to control post-harvest diseases of mango, mango fruits (Mangifera indica L. var Zihua) were coated with fermentation broth of Trichoderma viride and stored under the conditions of 90%-95% humidity and (30 ± 5)℃. Disease spot number, hardness and color index were determined during the storage of mango fruits. On the 9th day, the decay index of mango fruits from the control group was as high as 51.9%, while that of mango fruits coated with fermentation broth of T. viride was only 31.1%. On the 7th day after inoculation of Colletotrichum gloeosporioides P. Herin, disease spot area in the coating group was 69.7%, which was much lower than that in the control group. On the 30th day during the storage, natural incidence rate of diseases in mango fruits coated with fermentation broth of T. viride was 36.7%, which was also lower than that in the blank control. The mango fruits treated with fermentation broth of T. viride were soften after 6-day storage and revealed an extension of shelf- life by 3 days when compared with the control. Combined treatment with fermentation broth of T. viride and CMC could result in a delay for turning yellow of mango fruits by 3 days. Therefore, fermentation broth of T. viride coating can significantly decrease decay index, disease spot area and the incidence rate of diseases in mango fruits.
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