苯醚甲环唑对采后芒果的保鲜研究  

Preservation effect of difenoconazole treatment on storage of mango fruits

作　　者：潘晓威[1] 杨叶[2] 张宇[2] 王萌[2] 范咏梅[2] 谢艳丽[3] 周雪晴[3] 章程辉[1] 

机构地区：[1]海南大学食品学院,海口570228 [2]海南大学环境与植物保护学院,海口570228 [3]海南大学分析测试中心,海口570228

出　　处：《农药学学报》2014年第2期138-143,共6页Chinese Journal of Pesticide Science

基　　金："十二五"国家科技支撑计划课题(2012BAK01B05);海南省重点项目(ZDXM20120001);海南大学服务地方经济社会发展项目(HDSF201307)

摘　　要：通过浸果处理,研究了10%苯醚甲环唑水分散粒剂对采后芒果的防腐保鲜效果的影响。结果表明:经有效成分质量浓度为200和300 mg/L的苯醚甲环唑处理后,经常温(25℃)和低温(13℃)贮藏的芒果均表现出发病率降低、好果率增加、转黄时间被推迟及果实失重率下降的现象;处理组芒果硬度、可溶性固形物、总糖、可滴定酸及VC的含量均明显高于对照,表明使用10%苯醚甲环唑水分散粒剂进行芒果保鲜处理,除可明显延长芒果贮藏时间并提高贮藏保鲜效果外,还能较好地保持果实的风味和营养品质。其中,200 mg/L浓度处理的芒果防腐保鲜效果显著好于300 mg/L的处理。The preservative effects of difenoconazole 100 g/kg WG on post harvesting mango were studied by dipping treatment. The results showed that, after treatment of effective component of 200 and 300 mg/L difenoconazole 100 g/kg WG both at room temperature （25 ℃ ） and low temperature （ 13 ℃ ）, the disease incidence of storage mango reduced and the good fruit rate increased. The rates of turning yellow and weight loss of mango were decreased, either. The firmness, soluble solids, total sugar, titratable acidity and Vc contents of treated storage mango were significantly higher than those of the control. These results indicated that difenoconazole 100 g/kg WG treatment on mango could not only prolong the storage time, increase the efficacy of storage and preservation, but also keep the flavor and nutritional quality of the fruit. Among them, the antisepsis effect of concentration of 200 mg/L processing of mango is significantly better than the concentration of 300 mg/L.

关 键 词：苯醚甲环唑 芒果 防腐保鲜 贮藏品质 

分 类 号：S482.2[农业科学—农药学]