Evaluation of heated solutions of sulfur dioxide, ethanol, and hydrogen peroxide to control postharvest green mold of lemons
Evaluation of heated solutions of sulfur dioxide, ethanol, and hydrogen peroxide to control postharvest green mold of lemons
复制标题
二氧化硫、乙醇和过氧化氢加热溶液控制柠檬采后绿霉的评价
DOI：
10.1094/pd-79-0742
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发表时间：
1995
期刊：
影响因子：
4.5
通讯作者：
D. J. Henson
中科院分区：
文献类型：
--
作者：
J. Smilanick;D. Margosan;D. J. Henson
用指状青霉孢子接种柠檬果实，用乙醇溶液浸泡。二氧化硫或过氧化氢来控制采后绿色霉菌。绿色霉菌的发病率和果实损伤进行了评估后，采用各种组合的浓度，处理时间，温度和处理后冲洗。需要加热溶液以获得可接受的功效。二氧化硫和乙醇防治绿色霉菌对果实无伤害，而过氧化氢不能有效防治绿色霉菌，对果实造成不可接受的伤害。选择用于广泛评价的处理是在45 ° C下浸入10%乙醇中150秒而不冲洗，或在45 ° C下浸入2%二氧化硫中150秒，然后用两次淡水冲洗。将这些处理与两种现有的腐烂控制方法进行比较：在45 ℃下浸入3%碳酸钠中150 s，然后用两次淡水冲洗，或在25 ℃下浸入1，000微克/ml抑霉唑中60 s。在20 ° C下接种柠檬，然后在施加处理之前孵育12、24、48或60小时。二氧化硫和乙醇处理的效果与碳酸钠和抑霉唑相当。二氧化硫和乙醇对果实无伤害，残留量低。处理后柠檬的二氧化硫含量立即小于1微克/毫升。在乙醇处理后立即分析的柠檬的乙醇含量为58.6（± 9.6）微克/毫升，在20 ℃下储存7天后为24.4（± 11.7）微克/毫升。未处理果实的乙醇含量为3.3微克/毫升。
Lemon fruit were inoculated with spores of Penicillium digitatum and immersed in solutions of ethanol. sulfur dioxide, or hydrogen peroxide to control postharvest green mold. Green mold incidence and fruit injury were assessed after treatments employing various combinations of concentration, duration of treatment, temperature, and post-treatment rinses. Heating of the solutions was needed to attain acceptable efficacy. Sulfur dioxide and ethanol controlled green mold without injury to fruit, whereas hydrogen peroxide did not effectively control green mold and caused unacceptable injury to fruit. Treatments selected for extensive evaluation were immersion in 10% ethanol at 45 degrees C for 150 s without rinsing, or in 2% sulfur dioxide at 45 degrees C for 150 s followed by two fresh water rinses. These treatments were compared with two existing decay control methods: immersion in 3% sodium carbonate at 45 degrees C for 150 s followed by two fresh water rinses, or in 1,000 microgram/ml imazalil at 25 degrees C for 60 s. Lemons were inoculated at 20 degrees C then incubated for 12, 24, 48, or 60 h before treatments were applied. Efficacy of sulfur dioxide and ethanol treatments was comparable to that of sodium carbonate and imazalil. Sulfur dioxide and ethanol did not injure the fruit and their residues were low. The sulfur dioxide content of lemons immediately after treatment was less than 1 microgram/ml. The ethanol content of lemons analyzed immediately after ethanol treatment was 58.6 (plus or minus 9.6) microgram/ml and 24.4 (plus or minus 11.7) microgram/ml after storage for 7 days at 20 C. The ethanol content of untreated fruit was 3.3 microgram/ml.