不同保鲜剂对柑橘果实青霉病的防控效果评价  

Evaluation of the prevention and control effects of different preservatives on Penicillium italicum disease in Citrus fruits

作　　者：吴罡腾 何紫迪 张彦锋 孟祥春[1] WU Gang-Teng;HE Zi-Di;ZHANG Yan-Feng;MENG Xiang-Chun(Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree,Guangzhou 510640,China)

机构地区：[1]广东省农业科学院果树研究所/农业农村部南亚热带果树生物学与遗传资源利用重点实验室/广东省果树科学与技术研究重点实验室,广州510640

出　　处：《食品安全质量检测学报》2024年第21期147-154,共8页Journal of Food Safety and Quality

基　　金：2023年广东省乡村振兴战略专项科技兴农项目(粤农农计[2024]13号,2023LZ02)。

摘　　要：目的评价研究不同保鲜剂防治柑橘青霉病的效果及其对果实品质的影响。方法以南丰蜜桔和贡柑为试验材料,使用新型复配柑橘保鲜剂富帅(双胍三辛烷基苯磺酸盐复配咪鲜胺锰盐)和柑橘保鲜剂豪清杰、富而乐、百可得、扑霉灵、万利得为对比药剂,评价比较这些保鲜剂对柑橘青霉病的防控效果。结果与未使用保鲜剂的对照相比,所试保鲜剂对青霉病都有不同程度的防控效果,可明显降低采后贮藏腐烂率,并减缓果实品质劣变。使用单一保鲜剂富帅取得的综合防效要优于其他组合其对南丰蜜桔的防控效果在90%以上,对贡柑青霉病的防控效果则高达100%。主成分分析和聚类分析结果显示保鲜剂富帅500倍稀释组的得分最高,与其他得分较高的保鲜剂组处理聚为一类。在保持果实品质方面,使用保鲜剂均可一定程度的缓解柑橘果实可溶性固形物和维生素C含量的降低,减缓可滴定酸含量的升高,其中富帅500倍稀释组对果实品质的保持效果最佳。结论新型柑橘保鲜剂富帅的防控效果优于其他的保鲜剂,可有效防控柑橘青霉病导致的果实采后腐烂,对果皮比较厚的柑橘果实可达90%以上的防效,生产中的使用方法是柑橘采收后用稀释500倍的富帅浸果。Objective To evaluate and study the effects of different preservatives in the control of Citrus blue mod caused by Penicillium italicum disease and its effects on fruit quality.Methods The study used Nanfengmiju and Gonggang mandarin as the test materials,and used the new compound citrus preservative Fushuai(biguanide trioctyl benzene sulfonate compound with prochloraz manganese salt)and the Citrus preservatives Haoqingjie,Fuerle,Baqad,Patrimoxin and Wanlide as the comparison agents to evaluate and compare the prevention and control effects of these preservatives on Penicillium italicum disease.Results Compared with the water control,all the preservatives tested had different degrees of prevention and controlling effects on Penicillium italicum disease,with reducing rotting rate and slowing down fruit quality deterioration during postharvest storage.The comprehensive control effect achieved by using a single preservative Fushuai was better than that of other combinations,its prevention and control effect on Nanfengmiju was more than 90%,and the prevention and control effect on Gonggan Penicillium italicum disease was as high as 100%.The results of principal component and cluster analysis showed that the preservative Fushuai 500-fold dilution group had the highest score,and was clustered with other treatments with higher scores.In terms of maintaining fruit quality,the use of preservatives could alleviate the decrease of total soluble solids and vitamin C content of Citrus fruits to a certain extent,and slow down the increase of titratable acid content.Fushuai 500-fold dilution group Among them,the Fushuai 500-fold dilution group had the best effect on maintaining fruit quality.Conclusion The new citrus preservative Fushuai has better control effect than other preservatives and can effectively prevent and controlling Citrus postharvest blue mold caused by Penicillium italicum disease,and can achieve more than 90%controlling effect on citrus fruits with relatively thicker peel.For Citrus postharvest handling,Fushua

关 键 词：柑橘 青霉病 防控 保鲜剂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]