P class=MsoNormal style="MARGIN: 7.8pt 0cm 0pt; TEXT-INDENT: 22pt; LINE-HEIGHT: 26pt; mso-char-indent-count: 2.0; mso-para-margin-top: .5gd; mso-line-height-rule: exactly">PAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: ˎ̥; mso-hansi-font-family: ˎ̥">蒜薹贮藏中发生的病害，大体上可分为生理损伤和病菌侵染两类。前者主要是因为贮藏期间的气体成分等因素不适所致，后者为微生物侵入引起。发生生理损伤的蒜薹其生理生化过程发生障碍，代谢紊乱，抗病力大大降低，致病微生物极易侵入。微生物的繁殖生长又会破坏气体组成，造成生理损伤。二者相互关联，相互影响，蒜薹贮藏中的霉变腐烂多发生在贮藏中后期，这是因为随着贮藏期的延长，蒜薹逐渐衰老，抗病力减弱，灰霉等病菌繁殖生长，发生霉变。若贮藏管理措施不当，会加速衰老进程，产生生理损伤，导致贮藏中后期腐烂霉变加重。控制蒜台贮藏中后期霉变腐烂，应从以下几方面着手。/SPAN>PAN lang=EN-US style="FONT-SIZE: 11pt; FONT-FAMILY: ˎ̥">?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />o:p>/o:p>/SPAN>/P> P class=MsoNormal style="MARGIN: 7.8pt 0cm 0pt; TEXT-INDENT: 22pt; LINE-HEIGHT: 26pt; mso-char-indent-count: 2.0; mso-para-margin-top: .5gd; mso-line-height-rule: exactly">PAN lang=EN-US style="FONT-SIZE: 11pt; FONT-FAMILY: ˎ̥">1/SPAN>PAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: ˎ̥; mso-hansi-font-family: ˎ̥">、摘好库房消毒。蒜薹入库前应对库房进行彻底消毒，以清除往年留存的病原菌。/SPAN>PAN lang=EN-US style="FONT-SIZE: 11pt; FONT-FAMILY: ˎ̥">o:p>/o:p>/SPAN>/P> P class=MsoNormal style="MARGIN: 7.8pt 0cm 0pt; TEXT-INDENT: 22pt; LINE-HEIGHT: 26pt; mso-char-indent-count: 2.0; mso-para-margin-top: .5gd; mso-line-height-rule: exactly">PAN lang=EN-US style="FONT-SIZE: 11pt; FONT-FAMILY: ˎ̥">2/SPAN>PAN style="FONT-SIZE: 11pt; FONT-FAMILY: 宋体; mso-ascii-font-family: ˎ̥; mso-hansi-font-family: ˎ̥">、严把入贮质量关，尽量减少带病带菌蒜薹入库。蒜薹收购前应对蒜薹产地进行调查，确保高质量的蒜薹入库。/SPAN>PAN lang=EN-US style="FONT-SIZE: 11pt; FONT-FAMILY: ˎ̥">o:p>/o:p>/SPAN>/P> P class=MsoNormal style="MARGIN: 7.8pt 0cm 0pt; TEXT-INDENT: 22pt; LINE-HEIGHT: 26pt; mso-char-indent-count: 2.0; mso-para-margin-top: .5gd; mso-line-height-rule: exactly">PAN lang=EN-US style="FONT-SIZE: 11pt; FONT-FAMILY: ˎ̥"