丙酸热水综合处理技术对采后河北鸭梨黑斑病发病率及贮藏品质的影响  

On Effects of Combined Treatment of Hot Water and Propanoic Acid on Fruit Quality and Decay Incidence of Chinese Pear

作　　者：任放[1] 刘涛[2] 李丽[2] 李柏树[2] 王志英[1] 邹莉[1] 王跃进[2] 

机构地区：[1]东北林业大学林学院,哈尔滨150040 [2]中国检验检疫科学研究院,北京100029

出　　处：《西南师范大学学报（自然科学版）》2014年第4期87-93,共7页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：中国检验检疫科学研究院基本科研业务费专项(2012JK028)

摘　　要：探讨了45℃热水条件下分别使用一系列浓度丙酸(0,4 000,5 500,7 000,8 500mg/L)处理30min对采后鸭梨黑斑病菌的发病率和贮藏品质的影响.结果表明:与对照组相比,各浓度丙酸热水综合处理均可有效抑制采后鸭梨黑斑病的发病率,可降低鸭梨的呼吸速率(p<0.05);对鸭梨的硬度、总酸度和可溶性总糖无显著性影响(p>0.05);处理后测得的丙酸残留量远远低于国家限量标准;但8 500mg/L处理后的鸭梨果表药害已影响到鸭梨商品品质,达到处理极限浓度.The effects of hot water treatment in combination with propanoic acid on Chinese pear storage quality and disease incidence have been studied.The fruits have been treated with a series of different con-centrations of propanoic acid at 45℃ for 30 min (0,4 000,5 500,7 000,8 500 mg/L).The results show that the combined treatment of hot water and propanoic acid hasno evident influence on fruit firmness,to-tal acidity and total soluble sugars (p>0.05),but reducesrespiration rate (p<0.05).Moreover,the combined treatment significantly inhibited pear black spot incidence of postharvest Chinese pear (p<0.05),and the residue level of propionic acid in fruit is much lower than the maximum residual limit set by the national standard.The skin inj ury of Chinese pear has affected the quality of goods after the limit con-centration treatment (8 500 mg/L).

关 键 词：河北鸭梨 黑斑病菌 丙酸热水综合处理 

分 类 号：S763.1[农业科学—森林保护学]