砂糖橘果实采后咪鲜胺锰盐处理防腐保鲜的研究.docVIP

砂糖橘果实采后咪鲜胺锰盐处理防腐保鲜的研究 　　摘 要 砂糖橘是广东肇庆著名特产水果，但采后病害重、不耐贮藏。基于前期试验及筛选结果，选用咪鲜胺锰盐为杀菌剂，制备成不同浓度的溶液进行浸果处理，对果实采后失重率、可溶性固形物含量和腐烂率等3个重要品质指标进行测试分析及对药剂施用安全性进行观察鉴评。结果表明：咪鲜胺锰盐对砂糖橘果实采后防腐保鲜作用显著，适宜施用浓度为0.15%～0.20%（按有效含量）；室温下贮藏15、30、45、60、90 d的果实腐烂率分别为0、5%、10%、10%、30%，未腐烂果实的味道和气味未出现特异性变化。对砂糖橘果实采后咪鲜胺锰盐保鲜处理相关的其他技术环节进行探讨。 　　关键词 砂糖橘 ；咪鲜胺锰盐 ；采后病害 ；防腐保鲜 　　中图分类号 S666.2 文献标识码 A Doi：10.12008/j.issn.1009-2196.2016.10.012 　　Abstract ‘Shatangju’ （Citrus reticulata） is a famous， high-quality and special citrus cultivar in the Xijiang River valley， Guangdong Province. However， it is vulnerable to suffer from disease after harvest， and thus is not tolerant to preserving. Based on the preliminary test results， we selected prochloraz-manganese chloride complex as disinfectant， prepared into different concentrations of solution and carried out this study on fresh-keeping effect of antisepsis and preservation by dipping fruits. The analysis results of dynamic changing of fruit weight loss， soluble solids content and decay rate showed that dipping with prochloraz-manganese chloride complex solution is of significantly fresh-keeping effect on ‘Shatangju’ fruits in postharvest storage， the suitable application concentration is 0.15%～0.20% （according to the effective content）， the decay rate of fruits under room temperature condition storage for 15、30、45、60、90 d was 0， 5%， below 10%， below 10% and below 30% respectively. Results of visual and sensory evaluation showed that dipping fruits with prochloraz-manganese chloride complex has no bad affect on ‘Shatangju’ fruit freshness and flavor during storage. Other technical links related to fresh-keeping of ‘Shatangju’ postharvest applying prochloraz-manganese chloride complex were discussed. 　　Keywords ‘Shatangju’ ； prochloraz-manganese chloride complex ； post-harvest diseases ； antisepsis and preservation 　　咪鲜胺（prochloraz）属咪唑类杀菌剂，化学名称为N-丙基-N-[2-（2，4，6-三氯苯氧基）乙基]-咪唑-1-甲酰胺，对子囊菌和半知菌引起的多种病害具显著防效[1]。咪鲜胺广谱、高效，对高等动物低毒、无公害。因此，自发明以来被广泛应用于防治植物生长期及果蔬采后贮藏中的多种病害[2]。咪鲜