进境鲜菠萝蜜溴甲烷检疫熏蒸处理及对储藏品质的影响研究

Study on Quarantine Fumigation Treatment of Imported Fresh Jackfruit with Methyl Bromide and Effects on Storage Quality

为了防范外来有害生物入侵及保障进出口贸易健康发展,对进境鲜菠萝蜜开展了溴甲烷检疫熏蒸处理及储藏品质的影响研究。在小型熏蒸箱中熏蒸的基础上摸索不同的熏蒸条件,以粉蚧致死率作为熏蒸条件选择的标准,对冷柜车中鲜菠萝蜜实施大规模整车熏蒸处理,并对熏蒸前后鲜菠萝蜜储藏品质的影响进行研究。结果显示,采用熏蒸条件为:溴甲烷浓度32 g/m3,熏蒸温度15℃,熏蒸时间2 h,粉蚧致死率能够达到100%,在(20±1)℃、(60±5)%相对湿度(relative humidity,RH)储藏7 d期间,鲜菠萝蜜中溴甲烷无残留,菠萝蜜熏蒸前后外观及内部品质、可溶性糖、酸度、硬度和果实失重率均无明显区别。该熏蒸条件可为进境鲜菠萝蜜的口岸检疫熏蒸处理提供技术参考。

In order to prevent the invasion of harmful organisms and ensure the healthy development of import and export trade,the methyl bromide quarantine fumigation treatment of imported fresh jackfruit and its effects on storage quality were studied.On the basis of fumigation in a small-sized fumigator,different fumigation conditions were explored and the lethality of mealybug was used as the standard for fumigation condition selection.A Large-scale fumigation of fresh jackfruit in refrigerator car was carried out and the effects of storage quality of fresh jackfruit before and after fumigation were studied.The results showed that the fumigation conditions were as follows:methyl bromide concentration 32 g/m3,15℃ of fumigation temperature and 2 h of fumigation time,the lethality of mealybug could reach 100%.During 7 days of storage under(20±1)℃,(60±5) % and relative humidity,there is no methyl bromide residue in fresh jackfruit.There were no significant differences in appearance,internal quality,soluble sugar,acidity,hardness and weight loss rate of fresh jackfruit before and after fumigation.The fumigation conditions can provide technical reference for quarantine fumigation treatment of imported fresh jackfruit at the port.