| 砂糖橘果实中2，4-D的残留及保鲜效果研究 |
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| 引用本文： | 孟祥春,;蒋依辉,;窦同心,;张昭其. 砂糖橘果实中2，4-D的残留及保鲜效果研究[J]. 甘蔗(福建), 2009, 0(2): 128-131 |
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| 作者姓名： | 孟祥春, 蒋依辉, 窦同心, 张昭其 |
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| 作者单位： | [1]广东省农业科学院果树研究所,广东广州510640; [2]华南农业大学园艺学院,广东广州510642 |
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| 基金项目： | 广东省科技计划项目（2008A020100022）. |
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| 摘 要： | 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，30d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4h后果皮中2，4-D含量急剧升高，在处理24h后果肉中2,4-D含量最高，之后均逐渐降低。贮藏30d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。
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| 关 键 词： | 砂糖橘 2,4-D 贮藏保鲜 降解 |
Research on residue of 2,4-D and its effects on preservation of Shatangju |
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| Affiliation: | MENG Xiang-chun, JIANG Nong-hui, DOU Tong-xin, ZHANG Zhao-qi (1. Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong 510640, China; 2. College of Horticulture, South China Agricultural University, Guangzhou, Guangdong 510642, China) |
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| Abstract: | 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. |
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| Keywords: | Shatangju 2,4-D preservation degradation |
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