咯菌腈对常温贮藏蓝莓残留量和品质的影响

采用咯菌腈浸泡处理“莱格西”蓝莓,研究蓝莓咯菌腈残留量和常温贮藏果实品质的变化。结果表明,经100 mg/kg咯菌腈溶液浸泡处理10 s后,蓝莓果实中咯菌腈残留量为(1.91±0.05)mg/kg,该处理可降低蓝莓腐烂率,提高果实的呼吸速率和乙烯生成速率,保持较高的可溶性固形物和花色苷含量,但同时也促进果实失水,具有较高的失重率。综上所述,100 mg/kg咯菌腈溶液浸泡10 s处理蓝莓不仅有较低残留量,还具有降低腐烂率和保持果实品质的作用。

Effect of Fludioxonil on Residue Level and Quality of Blueberries Stored at Room Temperature

In this study,‘Legacy’blueberries were immersed with fludioxonil solution to investigate the effect of fludioxonil treatment on fludioxonil residue level and storage quality of blueberry fruits at normal temperature.The results showed that the fludioxonil residue was(1.91±0.05)mg/kg in blueberries treated with fludioxonil solution of 100 mg/kg for 10 s,fludioxonil treatment significantly reduced the decay rate of fruits,increased the respiration rate and ethylene production rate,maintained the higher soluble solids and anthocyanin contents,but promote water loss of fruits as well,kept higher weight loss rate.By comprehensive analysis,fludioxonil treatment of 100 mg/kg for 10 s could keep lower fludioxonil residue level in blueberry,reduce the decay rate and maintain the fruit quality.