砂糖橘果实中2,4-D的残留及保鲜效果研究

2,4-D与杀菌剂施保功混配处理可显著提高砂糖橘的贮藏保鲜效果,30 d内可较好地保持果实的糖度,防止Vc损失,并使果实维持一定的酸度。对处理后贮藏期间砂糖橘果皮和果肉内2,4-D含量变化进行分析,结果显示,在用2,4-D浸泡处理4 h后果皮中2,4-D含量急剧升高,在处理24 h后果肉中2,4-D含量最高,之后均逐渐降低。贮藏30 d后,2,4-D含量均降至一个较低的水平,符合柑橘的食用安全标准。

Research on residue of 2,4-D and its effects on preservation of Shatangju

Further experiments proved that combination of 2,4-D and sporgon could markedly improve freshness of Shatangju during storage,could keep high sugar degree,Vc and acid content in 30 days.Changes of 2,4-D content of Shatangju in pericarp and pulp during storage were analyzed.The result showed that 2,4-D content in pericarp increase quickly after 4 hours by 2,4-D treatment,its content was the highest in pulp after 24 hours by treatment,then its content decreased slowly.2,4-D content in periparp and pulp maintained at a lower level after storaging 30 days,which accord with food safety standard of citrus.