保鲜剂对柑橘贮藏病菌的敏感性及贮藏保鲜效果

研究了4 种保鲜剂对柑橘采后主要病菌的毒性及对锦橙果实的贮藏保鲜效果。结果表明：250 g/L咪鲜胺乳油对青霉菌和绿霉病的毒性最大，半数有效质量浓度（median effective concentration，EC50）值分别为0.429 3 μg/mL和0.532 9 μg/mL，450 g/L噻菌灵悬浮剂对炭疽病的毒性最大，EC50值为14.238 3 μg/mL，经4 种保鲜剂处理的锦橙果实的可溶性固形物、总糖、有机酸和VC含量高于空白对照。根据保鲜效果来看：250 g/L咪鲜胺乳油效果最好，在30 d时保鲜效果在90%以上，45 d和60 d的保鲜效果在85%以上，其次为生物源保鲜剂1×1011活芽孢/g枯草芽孢杆菌可湿性粉剂，30 d和45 d的保鲜效果在85%以上，60 d时上保鲜效果在80%以上，效果最差的为450 g/L噻菌灵悬浮剂，保鲜效果只能达到60%。根据实验筛选到的最佳的防腐保鲜药剂为250 g/L咪鲜胺乳油。

Anti-Pathogen Activities and Effect of Four Food Preservatives on Postharvest Quality of Citrus

In this study, the toxicity of four food preservatives on major postharvest pathogens of citrus and their efficacy
in preserving the quality of Glorious orange were investigated. The results showed that prochloraz EC at 250 g/L had the
strongest toxic effects on both Penicillium italicum Wehmer and Penicillium digitatum Saccardo with median effective
concentration (EC50) of 0.429 3 and 0.532 9 μg/mL, respectively. Thiabendazole SC at 450 g/L exhibited the most potent
toxic effect on Colletotrichum gloeosporiorides Penz with an EC50 of 14.238 3 μg/mL. After being treated with each
preservative, the levels of soluble solids, total sugars, organic acids and vitamin C and other physiological indicators in
Glorious orange were all higher than those of the control group without any preservative treatment. Furthermore our results
demonstrated that prochloraz EC was the most effective of the preservatives tested and its efficacy in preserving postharvest
quality of Glorious orange after 30 days of storage surpassed 90% and 85% for fruits stored for 45 and 60 days, followed by
1×1011 live endospores/g Bacillus subtilis wettable powder, with an efficacy of more than 85% for fruits stored for 30 and
45 days and of more than 80% after 60 days of storage. Thiabendazole SC (450 g/L) was the least effective and its efficacy
was only 60%. This study has indicated that 250 g/L prochloraz EC could be the best preservative.