咪鲜胺和百可得对南丰蜜橘保鲜效果的协同效应

Synergistic Effect of Prochloraz and Iminoctadine Tris on Preservation of Citrus reticulata cv.Kinokuni

为探究咪鲜胺和百可得复配浸果对南丰蜜橘的保鲜效果,本研究采用咪鲜胺(P)、百可得(B)及“咪鲜胺+百可得”(PB)处理南丰蜜橘,以清水浸泡为对照(CK),分别在室温贮藏(R)及4℃冷藏(C)下,每隔7 d测定南丰蜜橘的腐烂率、失重率及内在品质指标。结果表明,与CK相比,贮藏期内P、B及PB处理后的腐烂率及失重率均显著降低,室温贮藏下腐烂率分别平均降低10.8、7.9及12.4个百分点,失重率分别平均降低8.1、6.3及7.2个百分点;而冷藏下腐烂率分别平均降低3.5、1.8及4.5个百分点,失重率分别平均降低4.0、1.1及5.2个百分点。室温下经P与B处理后,维生素C及可溶性固形物含量总体高于CK及PB处理;可溶性总糖含量、糖酸比及固酸比均表现为P处理最高、B处理较低,PB及CK处理介于二者之间;可滴定酸含量与可溶性总糖含量、糖酸比及固酸比的变化规律相反。冷藏条件下经P、B及PB处理后,内在品质指标的总体变化规律不明显。综上,室温贮藏或冷藏下单一使用咪鲜胺或百可得均能显著提升采后保鲜效果,二者结合使用可协同延长货架期,其中室温下单一使用咪鲜胺果品更佳,而冷藏下药剂处理对果品无不利影响。本研究为咪鲜胺和百可得的保鲜机理及南丰蜜橘采后保鲜研究提供了理论支持。

This study used miconazole(P),Bacitracin(B)and“miconazole+Bacitracin”(PB)to investigate their preservation effects on Nanfeng tangerine Citrus reticulata cv.Kinokuni.The water immersed sample was used as the control(CK).The decay rate and intrinsic quality indexes of Nanfeng honeydew oranges were measured at the intervals of 7 d in the room temperature storage(R)and 4℃refrigeration(C),respectively.The decay rate,weight loss rate and intrinsic quality indexes of Nanfeng honeydew oranges were determined at 7 d intervals.Results showed that compared with CK,the decay rate and weight loss rate of samples reduced significantly after P,B and PB treatments during the storage period.In room temperature storage,the decay rate reduced by an average of 10.8,7.9 and 12.4 percentage points,and the weight loss rate reduced by an average of 8.1,6.3 and 7.2 percentage points,respectively.Whereas in refrigerated storage,the decay rate reduced by an average of 3.5,1.8 and 4.5 percentage points,and the weight loss rate was reduced by an average of 4.0,1.1 and 5.2 percentage points,respectively.After the P and B treatments at room temperature,the vitamin C and soluble solids contents were generally higher than these of the CK and PB treatments.The total soluble sugar content,sugar-acid ratio and solid-acid ratio were the highest in the P treatment and lower in the B treatment,with the PB and CK treatments falling in between,but the titratable acid content changed oppositely.The overall pattern of change in intrinsic quality indexes was not obvious after P,B and PB treatments under refrigerated conditions.The present study showed that single use of imazethapyr and Bacitracin at room temperature or under refrigeration improved post-harvest freshness significantly,and the combination of the two could extend the shelf-life synergistically,with the single use of imazethapyr at room temperature was better for the fruits,while the chemical treatment had no adverse effect on the fruits under refrigeration.This study provide a theoretical basis for the preservation mechanism of miconazole and Bacitracin,and postharvest preservation of Nanfeng tangerine.