论文部分内容阅读
中国芒果输出蒸热杀虫处理研究,包括海南产金煌、爱文、象牙和台农1号4个品种芒果鲜果内橘小实蝇Bactrocera dorsalis(Hendel)的卵和不同龄期幼虫的耐热力试验;芒果小规模、大规模蒸热杀虫处理试验;以及蒸热处理对芒果品质的影响等。结果显示,当蒸热室温度逐步达到50℃,芒果果心温度上升至47℃(使用饱和热蒸汽)并保持这一温度时,在不同处理时间(0、5、10、15、20min)条件下,不同品种芒果内橘小实蝇的耐热力由强至弱的发育期依次为2龄幼虫→3龄幼虫→1龄幼虫→卵,其中以金煌芒果(海南产芒果品种中果体最大,平均重量856g)内2龄幼虫的耐热力最强。完全杀灭海南产金煌芒果内橘小实蝇的卵和幼虫的蒸热条件是果心温度保持在47℃和使用饱和热蒸汽处理20min。金煌芒果的小规模、大规模蒸热杀虫处理试验的结果进一步确认和验证,在上述的蒸热处理条件下,总计数量分别为14000头和35000头最具耐热力的供试橘小实蝇2龄幼虫全部被杀灭(死亡率100%),完全可确保其检疫安全。同时,经蒸热杀虫处理后第7d和第12d的金煌芒果鲜果与对照鲜果品质(包括色泽,以及还原糖、蔗糖、总糖、总酸、维生素C和可溶性固形物的含量)的比较测定数据表明,蒸热温度47℃和使用饱和热蒸汽处理20min,除维生素C的含量有微量损失外,基本可保持鲜果的品质不变。
Steamed and insecticidal treatment of mango output in China, including the eggs of Bactrocera dorsalis (Hendel) and the heat resistance of larvae of different ages in four mango fruits of Jinhuang, Aiwen, Ivory and Tainong 1 in Hainan Province Force test; mango small-scale, large-scale steam heat insecticide treatment trials; and steam heat treatment on the mango quality and so on. The results showed that when the steaming chamber temperature gradually reached 50 ℃, the mango core temperature rose to 47 ℃ (using saturated hot steam) and maintained this temperature at different treatment time (0, 5, 10, 15, 20min) , The thermotolerance of the fruit fly of the different species of mango in the order from strong to weak was 2 nd larvae → 3rd instar larvae → 1st instar larvae → eggs. Among them, Maximum, average weight of 856g) the 2nd instar larvae have the strongest heat resistance. The complete steaming conditions to kill eggs and larvae of the fruit fly of the orange fruit fly in the golden sainty fruit of Hainan are that the fruit heart temperature is maintained at 47 ° C and treated with saturated hot steam for 20 minutes. Jinhuang mango small-scale, large-scale steam heat insecticide treatment test results further confirmed and verified in the above steam heat treatment conditions, the total number of 14000 and 35000 were the most heat-resistant for the test orange small solid The 2nd instar larvae of the flies were all killed (100% mortality rate), which completely ensured their quarantine safety. At the same time, the comparison of quality, including color, content of reducing sugar, sucrose, total sugar, total acid, vitamin C and soluble solids of Jinhuang mango fresh fruit and control fresh fruit on the 7d and 12d after steamed and insecticidal treatment The measured data show that the steaming temperature of 47 ℃ and the use of saturated steam for 20min, with the exception of trace amounts of vitamin C loss, the basic quality of fresh fruits can be maintained.