多菌灵在柑橘、香蕉和芒果贮藏期的残留降解  

Degradation Trends of Carbendazim in Citrus,Banana and Mango during Storage

作　　者：李海飞[1] 聂继云[1] 徐国锋[1] 李静[1] 

机构地区：[1]中国农业科学院果树研究所,辽宁兴城125100

出　　处：《江苏农业学报》2010年第2期415-419,共5页Jiangsu Journal of Agricultural Sciences

基　　金：农业部农业行业标准制定和修订项目(农财发[2007]40号)

摘　　要：为了使多菌灵在柑橘、香蕉和芒果贮藏期的使用更加安全合理,在果实采后通过用不同浓度的50%多菌灵可湿性粉剂药液浸果1 min,间隔一定时间利用优化的检测方法对柑橘、香蕉和芒果的果肉中多菌灵残留量进行测定,然后进行残留动态分析。残留试验结果表明,柑橘、香蕉和芒果3种水果果肉中多菌灵残留量随时间延长呈现先增加后减少的动态残留规律,低浓度药液处理的果肉中多菌灵残留量明显低于高浓度药液处理。结果还表明最大浓度1 000 mg/L处理在9 d后柑橘、香蕉和芒果果肉中的多菌灵残留量达到最大,分别为0.288 0 mg/kg、0.473 1 mg/kg和0.488 4 mg/kg,均低于中国标准规定的最大残留限量(0.5 mg/kg),说明,多菌灵在试验水平下不会对柑橘、香蕉和芒果的安全质量造成负面影响。To safely apply carbendazim on postharvest citrus,banana and mango,the fruits were dipped in solution of 50% carbendazim wettable powder for 1 min,and carbendazim residue in pulp were determined by optimized method during storage.Residues of carbendazim increased at first and then decreased along with storage.Residues in the fruits treated with thin carbendazim solution were significantly less than those treated with thick carbendazim solution.Residues reached highestlevel at 9th day after treatment with 1 000 mg/L carbendazim solution,which were respectively 0.288 0 mg/kg（citrus）,0.473 1 mg/kg（banana） and 0.488 4 mg/kg（mango）,all below the maximum residue limits（0.5 mg/kg） established by China and showing no obvious negative effect on safety quality of citrus,banana and mango.

关 键 词：多菌灵 柑橘 香蕉 芒果 贮藏期 降解趋势 

分 类 号：S481.8[农业科学—农药学]