摘要
研究了咪鲜胺用于采后番石榴防腐保鲜的效果。将采后的番石榴用浓度为500、1000、1500mg/kg的咪鲜胺药剂浸泡1次或2次,每次浸泡2min,塑料保鲜袋单果包装后置于20～25℃常温和5～7℃低温下保存。结果表明,20～25℃下贮存15d和20d后,经咪鲜胺药剂处理的番石榴好果率均达到90%和84%以上,明显优于用清水浸泡处理的对照的54.76%和45.24%;不同浓度药剂处理间差别不大;不同浸泡次数处理间差异较大;低温有利于番石榴的贮存。咪鲜胺对采后番石榴有良好的防腐保鲜作用,建议药剂使用浓度为500～1000mg/kg,浸泡时间为2min,浸泡1次,使用保鲜袋单果包装后在低温10℃左右保存。
This paper studied the efficacy of Prochloraz on post-harvest guava preservation. Guavas of post-harvest were soaked 1 or 2 times in Prochloraz liquor with the concentration of 500, 1 000 and 1 500 mg/kg, 2 minutes each time, packed with plastic bag for each, stored in ambient temperature of 20～25℃ and low temperature of 5～7℃. Results showed that, stored in ambient temperature of 20～25℃ for 15 days or 20 days, the rates of good guava reached 90% and 84%, and significantly better than those soaked in water, which were 54.76% and 45.24%; difference among different concentrations treatments was not significant; difference among different soaked times treatments was large; low temperature was good for guava preservation. Prochloraz had a good activity on guava preservation, it was recommended to use the concentration of 500～1 000 mg/kg, soak 1 time for 2 minutes, packed with plastic bag for each and stored in low temperature about 10℃ in our production.
出处
《广东农业科学》
CAS
CSCD
北大核心
2010年第9期147-148,共2页
Guangdong Agricultural Sciences
