不同热水处理对杧果主要采后病害控制及贮藏期的影响

Study on effects of different heat treatments on the control of postharvest diseases and storability of mango

以海南3个主栽杧果品种,5种类型果实为试材,研究了3种不同的热水处理方式对主要采后病害的控制效果及其对果皮伤害和贮藏期的影响。结果表明,51℃、15min热水处理对供试果实炭疽病和蒂腐病2种病害的控制效果最好;供试果实对热的敏感性存在差异;热水处理加速果实的后熟速度,但适宜的热水处理可大大提高好果率,且病害发生严重时,因能有效控制病害发生从而延长贮藏时间。综合分析后推荐小贵妃、大贵妃、大台农、小金煌使用51℃、15min热水处理为最适宜的热处理方式。小台农使用47℃、20min热水处理作为最适宜热处理方式。

5 type fruit of 3 Mango cultivars were used as materials for studying the effects of 3 heat water treatments on postharvest diseases,peel damages and storage times. The results showed that 51 ℃,15 min heat water treatment was the best for control of Anthracnose and stem-end rot disease. The heating tolerance of tested cultivars was discrepant. Heat treatment accelerated fruit ripeness,but feasible heat treatment could increase rate of good fruit and extend storage duration for controlling diseases when CK fruit occured serious postharvest diseases. It is suggested that 51 ℃,15 min heat water treatment was feasible for small Guifei,big Guifei,big Tainong and small Jin-Hwang; and 47 ℃,20 min heat water treatment was feasible for small Tainong.