多效唑在番茄的残留动态和对其品质的影响

Dynamics of Paclobutrazol Residues and Their Effects on Physiological Characters of Tomato

为研究多效唑对番茄果实成熟期及生理品质的影响,采用田间试验喷施多效唑,测定成熟期番茄的主要指标,并对其残留动态进行监测。结果表明,施药量100 mg/L多效唑能使番茄果实成熟期提早3 d。多效唑处理能提高番茄果实的维生素C、番茄红素含量,对于番茄果实中有机酸和可溶性糖影响不显著。多效唑在果实中降解规律符合热力学动力方程式,C=C0e-kt,当试验量为100 mg/L,半衰期约为5.5 d,采收期的残留量为0.032 mg/kg,按照食品安全风险评估要求,其残留量安全。

A field experiment was conducted to study the effects of paclobutazol on physiological characters of tomato by spraying paclobutrazol and the dynamics of its residues were detected.The results showed that the tomato sprayed with paclobutrazol（ 100 mg / L） ripened 3 d earlier.The application of paclobutazol significantly increased the content of vitamin C and lycopene,and no difference was found in the content of organic acids and solvabl sugar in tomato.The degradation of paclobutrazol in tomato was in accordance with the first order kinetic equation of C = C0^e-kt. When 100 mg / L of paclobutrazol was sprayed,its half life was 5. 5 d,the terminal residue amount was 0.032 mg / kg and was safe according to the risk of foodsafety.