摘要
系统测定了不同温度下使用1.52mg/L磷化氢熏蒸脐橙48h后,磷化氢的吸附、残留动态,并对脐橙的呼吸强度、药害和糖度、酸度等品质指标进行了分析.结果表明,脐橙对磷化氢的吸附率与熏蒸温度密切相关,在5℃和25℃下熏蒸48h后,相同重量的脐橙对磷化氢的吸附率分别为24.8%和49.8%;残留检测结果表明,虽然低温熏蒸会产生较高残留,但通风24h后磷化氢残留均可降至0.001mg/kg以下;品质测定结果表明,磷化氢熏蒸会提高脐橙的呼吸强度,在5℃和25℃下熏蒸48h后,脐橙的呼吸强度分别提高了14.7%和24.5%;室温贮藏5d后,5℃熏蒸的脐橙无药害而25℃熏蒸的脐橙出现药害,但糖度、酸度等内部品质无明显差异.实验结果表明,控制熏蒸温度可有效降低磷化氢的植物毒性,低温磷化氢熏蒸技术在水果检疫处理方面极具应用前景.
Phosphine fumigation of navel orange （Citrus sinensis） was performed at different temperatures and the sorption and residues of phosphine and the respiration and quality of navel orange fruits were determined. The sorption rate of phosphine was obviously influenced by temperature,being 24.8% and 49.8%,respectively,after 48 h fumigation at 5 ℃ and 25 ℃. Though more phosphine residue was produced in the 5 ℃ treatment,the residue was reduced to ≤0.001 mg/kg after 24 h aeration. Quality analysis showed that the respiration of navel orange was enhanced in response to phosphine fumigation,the increase rate being 14.7% and 24.5% at 5 ℃ and 25 ℃ after 48 h fumigation,respectively. No significant changes in the inner quality of navel orange were noticed in phosphine fumigation treatments except that surface injury occurred on the fruit fumigated at 25 ℃ after 5 days＇ storage. These results indicate that the phytotoxicity of phosphine can be greatly reduced at low temperature of fumigation and control of fruit pests with phosphine is achievable.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
北大核心
2010年第8期29-32,共4页
Journal of Southwest University(Natural Science Edition)
基金
国家科技部国际科技合作项目(2006DFA31580)
关键词
磷化氢
熏蒸
脐橙
残留
品质
phosphine
fumigation
navel orange
residues
quality
