嘧菌酯与甲基硫菌灵在荔枝采后贮藏保鲜中的应用及膳食暴露评估  

Application and Dietary Exposure Assessment of Pyrimethanil and Thiophanate-methyl in Postharvest Storage and Preservation of Litchi Fruit

作　　者：肖璐 李晓琴 唐雪妹 朱富伟 王刚 刘帅 江薰垣 邓义才 万凯 XIAO Lu;LI Xiaoqin;TANG Xuemei;ZHU Fuwei;WANG Gang;LIU Shuai;JIANG Xunyuan;DENG Yicai;WAN Kai(Institute of Quality Standard and Monitoring Technology for Agro-products of Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;Guangdong Provincial Key Laboratory of Quality&Safety Risk Assessment for Agro-products,Guangzhou 510640,China;College of Resources and Environment of Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]广东省农业科学院农业质量标准与监测技术研究所,广东广州510640 [2]广东省农产品质量安全风险评估重点实验室,广东广州510640 [3]华中农业大学资源与环境学院,湖北武汉430070

出　　处：《食品工业科技》2024年第10期292-299,共8页Science and Technology of Food Industry

基　　金：农产品质量安全风险评估(荔枝龙眼贮藏保鲜风险管控与评估)(GJFP20210503);科技创新战略专项基金-农业科学院高水平研究院建设(R2021YJ-YB-3024);国家自然科学基金-青年基金(32102452)。

摘　　要：本文探究了常温条件下不同浓度的嘧菌酯和甲基硫菌灵对采后荔枝果实保鲜效果的影响,在贮藏期间通过对荔枝生理指标进行分析从而筛选出较优的杀菌剂配方,并对筛选后的杀菌剂配方进行验证以及膳食暴露评估,最终获得可以在常温贮藏条件下延长荔枝货架期的保鲜方法。结果发现,在25℃贮藏条件下,采用25%嘧菌酯1600倍稀释液(M1600)、25%嘧菌酯1600倍稀释液复配70%甲基硫菌灵700倍稀释液(M1600+J700)处理荔枝可以显著抑制果实的呼吸强度(P<0.05),降低果皮的相对电导率(P<0.05)和果实的腐烂率(P<0.05),且在一定程度上抑制了果肉中可溶性固形物TSS和维生素C含量的降低,较好地维持了荔枝果实的感官品质和食用价值。经对比发现,两种杀菌剂对荔枝的保鲜效果相当,但单独使用M1600在抑制荔枝果皮褐变方面效果较优。通过对贮藏期间荔枝全果和果肉中杀菌剂残留量的检测以及膳食暴露评估发现,单独使用嘧菌酯处理荔枝后整果中嘧菌酯的风险熵RQ远小于1,可以同时达到满足提高荔枝贮藏品质、安全食用以及降低经济成本的目的。该研究为荔枝等非呼吸跃变型果实采后品质提升的研究提供了技术参考。This study investigated the effects of different dilution concentrations of azoxystrobin and thiophanate-methyl on the preservation of postharvest litchi fruit at ambient temperature.By analyzing the physiological indicators of litchi fruit during storage, the optimal fungicide formulation was selected, verified, and dietary exposure assessed thus the preservation method of extending shelf life for litchi at ambient temperature was obtained. The results showed that the litchi fruit treated with a 1600-fold dilution of 25% azoxystrobin (M1600), or a 1600-fold dilution of 25% azoxystrobin mixed with a 700-fold dilution of 70% thiophanate-methyl (M1600+J700) significantly inhibited the respiratory rate of litchi fruit, decreased the relative conductivity of pericarp and decay rate of litchi fruit (P<0.05), as well as inhibited the decrease of TSS and VC content in pulp at 25 ℃, and better maintained the sensory quality and edible value of litchi fruit. Two preservative formulation had comparable effects on the preservation of litchi, while the M1600 was superior in inhibiting the pericarp browning. According to the residual detection of fungicides and dietary exposure assessment, it was found that the risk quotient value of azoxystrobin in the whole litchi fruit treated with M1600 alone was far less than 1, which could achieve preservation, safety, as well as reduce economic cost. This study provides a technical reference for the postharvest storage and preservation techniques for litchi or other non-respiratory climacteric fruit.

关 键 词：荔枝 嘧菌酯 甲基硫菌灵 贮藏保鲜 膳食暴露评估 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]