首页 > 分享 > 海南“大红”火龙果采后保鲜技术研究

海南“大红”火龙果采后保鲜技术研究

花匠小妙招
2024-12-31 13:59

摘要:

本研究以"大红"火龙果为材料,比较研究不同贮藏条件(室温和8℃)下,火龙果采后贮藏30 d内的保鲜效果.结果表明,8℃贮藏条件下,"大红"火龙果的腐烂率、失重率均低于室温,新鲜度等级优于室温;通过对比4个不同贮藏温度对火龙果采后贮藏30 d的保鲜效果,研究发现5℃处理的效果最好,温度越高火龙果的贮藏效果越差;通过在8℃对不同采收期的火龙果对比研究发现,转红7~8 d的火龙果贮藏保鲜效果最佳,但贮藏时间不宜超过20 d;通过对比不同抑菌剂复合配方处理对火龙果可可球二孢焦腐病(果蒂霉病)的控制作用,发现抑菌剂处理的果蒂霉发病率显著低于对照,不同抑菌剂处理的果在14 d内均未发现有发霉现象,试验19~28 d期间发病率随着贮藏时间延长而升高,异菌脲500 mg/L+抑霉唑300 mg/L组合的抑菌剂复配方的抑病效果最佳,发病率仅为11.7%,比异菌脲500 mg/L+甲基硫菌灵800 mg/L组合和异菌脲500 mg/L+甲基硫菌灵1 000 mg/L组合复配方要低一半,且此复配方处理后的第7 d农药残留量即降到了GB 2763—2021规定的最大残留量.

关键词:火龙果 / 贮藏 / 保鲜 / 转色 / 抑菌剂

Abstract:In this study, 'Dahong' pitaya was used as the material to study the fresh-keeping effect of different storage conditions (room temperature and 8℃) for 30 days after harvest. The results showed that when stored at 8℃, the decay rate and weight loss rate of 'Dahong' pitaya fruit were lower than those stored at room temperature, and the freshness grade was better than that stored at room temperature. By comparing the fresh-keeping effects of 4 different storage temperatures on pitaya fruit stored for 30 days after harvest, it was found that the 5℃ was the best, and the higher the temperature, the worse the storage effect. Through the comparative study of pitaya fruits harvested at different periods of time at 8℃, it was found that the storage effect of 7-8 days after turning red was the best, but the storage time should not exceed 20 days.By comparing the control effects of different antibacterial compound formulations on pedicel mildew, it was found that the incidence of B. theobromae treated with antibacterial agents was significantly lower than that of the control. No mildew was found in the fruits treated with different antibacterial agents within 14 days of storage, and the incidence increased with storage time from 19 days to 28 days. The combination of isimuron 500 mg/L and imazole 300 mg/L showed the best inhibitory effect, and the incidence rate was only 11.7%, which was half of the incidence rate of combination of isimuron 500 mg/L+ thiobacillam methy 800 mg/L and isimuron 500 mg/L+ thiobacillam methyl 1 000 mg/L. Moreover, the pesticide residues on the 7th day after treatment with this compound formula were reduced to the maximum residue amount stipulated by GB 2763-2021.

[1]邓仁菊,范建新,蔡永强.国内外火龙果研究进展及产业发展现状[J].贵州农业科学, 2011, 39(6):188-192. [2]高安辉,张兴无,陈守一,等.火龙果贮藏研究进展[J].现代农业科技, 2015(11):297-298, 306. [3]张丽丽,沈佳鑫,曹晶晶,等.不同贮藏温度下红心火龙果的品质变化[J].山西农业科学, 2013, 41(12):1385-1387, 1390. [4]童金华,王则金,连龙浩.贮藏温度对火龙果品质的影响[J].亚热带农业研究, 2013, 9(3):162-166. [5]任文彬,黎铭慧. L-半胱氨酸与壳聚糖复合处理对鲜切火龙果贮藏效果的影响[J].食品科学, 2013, 34(18):317-320. [6]朱迎迎,陈亮,祝庆刚,等.火龙果采后病害与防控技术研究进展[J].中国热带农业, 2014(4):55-58. [7]王彬,郑伟,何绪晓,等. CaCl2处理对火龙果低温贮藏期品质的影响[J].西南农业学报, 2010, 23(3):836-840. [8]张绿萍,金吉林,邓仁菊.保鲜剂及保鲜方式对火龙果贮藏时间的影响[J].贵州农业科学, 2011, 39(5):215-217. [9]王彬,郑伟,李胜海,等.不同贮藏温度对火龙果采后生理和品质的影响[J].西南农业学报, 2012, 25(2):429-432. [10]谢国芳,谢玲,范宽秀,等.生长期喷施抑菌剂对'紫红龙'火龙果采后品质的影响[J].云南农业大学学报(自然科学), 2019, 34(4):663-670. [11]巴良杰,罗冬兰,曹森,等.不同保鲜剂处理对火龙果贮藏品质和相关生理指标的影响[J].中国南方果树, 2020, 49(1):75-80. [12]曹彦卫.农药异菌脲在水果、蔬菜中的残留研究综述[J].河北林业科技, 2021(3):42-46. [13]章豪,张宜文,凌淑萍,等.抑霉唑对葡萄的保鲜效果及其风险评估[J].浙江农业学报, 2017, 29(5):840-844. [14]郑伟,王彬,马骁,等. 6种杀菌剂防治火龙果茎斑病的田间药效[J].江苏农业科学, 2015, 43(2):140-141. [15]刘萍,何建军,阳廷密,等. 6种常见杀菌剂用于沙糖桔采后保鲜的效果及其残留[J].中国南方果树, 2019, 48(6):7-11. [16]李次力.蓝靛果的壳聚糖涂膜保鲜研究[J].食品科学, 2008, 29(7):457-461. [17]魏明,赵博.不同强度的冷激处理对草莓保鲜效果的研究[J].食品科学, 2008, 29(2):415-418. [18]苏明,任太军,袁水清,等.海南火龙果反季节生产技术初探[J].中国南方果树, 2018, 47(1):83-86. [19]李兴忠,王彬,郑伟,等.不同采收期对火龙果果实品质的影响[J].天津农业科学, 2014, 20(8):95-97, 102. [20]王俊宁,邓科禹,李润唐,等.采收期对火龙果果实品质及贮藏特性的影响[J].贵州农业科学, 2011, 39(4):170-173. [21]王俊宁,邓科禹,李润唐,等.采收期对火龙果贮藏期间活性氧代谢的影响[J].安徽农业科学, 2011, 39(7):4063-4065.