ALTERNARIA ALTERNATAに起因するトマト果腐敗と貯蔵条件

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Tomato fruits were stored at low temperatures or packed in a polyethylene film before and after the wound inoculation with Alternaria alternata. Data indicated that the ripening of fruits at the time of inoculation is closely related to the development of rotted lesions, i.e. on fruits supressed the ripening upto turning stage following several days of inoculation, the rotting ceased regardless the ripening afterward; while the fruits were matured to half ripe or more under any condition at the time of inoculation, the rotted area expanded rapidly. The failure of rotting on green to turning stage fruits was presumed to be caused by the induced resistance of fruits, because the sugar and organic acid contents and pH range of any ripening fruit seemed to be enough to support the good growth of the fungus. In addition, abnormal physiological conditions of fruits caused by the package in which all air was exhausted allowed to expand the rotting area even on green fruits. It is recomened that for the protection of tomato fruits from Alternaria rot, the fruits harvested at green to turning stage are stored at 5℃ or packed in a 0.04 mm-thick polyethylene film with air to maintain at 20℃. Both methods provide normal ripening of fruits when place at room temperature or opened the package.トマト果を低温またはポリエチレン包装し, Alternaria altenataを有傷接種して, 同菌による果実腐敗と貯蔵条件との関係を検討した. 種々の実験結果から, 腐敗が進行しない共通的条件として, 接種時に果実熟度が green〜turning stage であって, かつ熟度が接種後数日間進行しないことが重要であると思われた. その後の熟度進行は無関係のようである. 一方, 接種時に熟度が harf ripe 以上の果実では腐敗の進行は抑制できない. green〜turning stage 果で腐敗が進行しないのは, 病原菌の栄養要給と関係するものではなく, 果実の誘導抵抗に基づくと推定される. トマト果で Alternaria病の腐敗を防ぐためには, green〜turning stage 果を採取して, 5℃に保存するか, 常温では0.04mmのポリエチレンで含気包装することが好ましく, 貯蔵後に正常下にもどすと, 追熟は正常に進行する.
香川大学の論文
1978-03-01

ALTERNARIA ALTERNATAに起因するトマト果腐敗と貯蔵条件

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