超声波清洗在柑橘采后病害防治的应用

Application of ultrasonic cleaning in the control of citrus postharvest diseases

采用响应面分析方法,考察了温度(25℃~45℃)、时间(5 min^15 min)、功率(350 W^750W)的不同超声波清洗条件对采后柑橘表面微生物和霉菌的清除效果,以及对柑橘储藏过程中腐烂率、腐烂面积和呼吸速率的影响。结果发现,超声波处理的温度是影响柑橘储藏过程腐烂程度和呼吸速率的主要因素,随着温度的升高,柑橘的腐烂率、腐烂面积、呼吸速率显著下降;同时,超声波处理时间的增加,对柑橘的呼吸速率也有一定的抑制作用;优化确定了超声波清洗的最佳工艺参数为温度45℃、时间15 min、功率460 W。验证试验结果表明,优化条件下柑橘储藏过程的腐烂率为0、腐烂面积为0、呼吸速率39.47 mg CO_2/kg·h,结果与预测值接近,有效地实现了柑桔采后病害的防控,为超声波在柑橘采后病害防治的应用奠定了基础。

Response surface analysis methodology was adopted to investigate the effects of different ultrasonic cleaning conditions on the removal ability of bacteria and mold on the surface of postharvest citrus, as well as the decay rate, decay area and respiratory rate of citrus during storage. The ultrasonic cleaning conditions included different temperatures（25 ℃~45 ℃）, times（5 min^15 min） and powers（350 W^750 W）. Results showed that temperature of ultrasonic treatment was the main factor affecting the decay degree and respiration rate of citrus at storage process. With the increase of temperature, decay rate, decay area and respiration rate of citrus decreased significantly. Meanwhile, the increase of time for ultrasonic cleaning treatment enhanced the inhibition effects for respiration rate. Optimal condition for ultrasonic cleaning was determined to be temperature 45 ℃, time of 15 min, power 460 W. Validation test verified the decay rate, decay area and respiratory rate of citrus after 4 day＇s storage were 0, 0 and 39.47 mg CO2/kg·h, respectively, which was in a agreement with the predicted value. The application of ultrasonic cleaning treatment effectively controlled the postharvest disease of citrus during storage, providing the foundation for the future use of ultrasonic treatment in postharvest citrus industry.