氧硫化碳熏蒸处理对苹果贮藏品质的影响  

Effects of carbonyl sulfide fumigation on the storage quality of apple

作　　者：雷思勤[1,2] 刘敏[1] 刘涛[2] 王跃进[2] 

机构地区：[1]四川农业大学,四川雅安625014 [2]中国检验检疫科学研究院,北京100029

出　　处：《植物检疫》2009年第5期12-14,共3页Plant Quarantine

基　　金："十一五"科技支撑项目(No.2006BAD08A16);基本科研业务费专项资金资助项目(No.2008JK016)

摘　　要：氧硫化碳作为一种新型环保的溴甲烷替代熏蒸剂,在水果检疫处理中可能有着广泛的应用前景。本文探讨了25℃条件下不同剂量氧硫化碳熏蒸处理对苹果主要贮藏品质指标的影响。结果表明,处理组苹果呼吸作用在熏蒸过程被显著增强,却在储藏期间被抑制;熏蒸处理对储藏期苹果的失重有显著的抑制作用;熏蒸处理对储藏期苹果的硬度、可溶性糖和总酸度均无明显影响;90g/m3的氧硫化碳熏蒸4h,苹果表皮无药害。The new fumigant carbonyl sulfide may be promising as an alternative to methyl bromide for fruit fumigation. The effects of carbonyl sulfide fumigation at different dosages on the storage quality of apple were investigated under 25℃. The results showed that the fumigation could promote apple respiration during the treatment, but reduce it during the storage. Fumigation restrain the weight loss rate, while the quality parameters of flesh firmness, total soluble sugar and total acidity were not affected. Carbonyl sulfide fumigation at the dosage of 90 g/ m^3 for 4 h did not cause any skin injury.

关 键 词：氧硫化碳 熏蒸 品质 

分 类 号：S436.8[农业科学—农业昆虫与害虫防治]