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绿熟Tommy Atkins和Keitt(以下分别简写为TA和KT)芒果浸在46℃热水中60—90分钟,是一种可行的消灭加勒比实蝇幼虫检疫处理,不会损害芒果的市场品质。芒果浸在46℃热水60—120分钟或49℃热水60分钟后,在13℃条件下贮放三天,而后在24℃条件下后熟,其果皮成熟颜色的百分率要比未处理的高;但对后熟时间、pH值、总滴定酸度、抗坏血酸(维生素C)和可溶性固形物百分率没有影响。TA和KT芒果分别浸于46℃热水120和90分钟的及两者浸于49℃热水60分钟的果实皮孔比未处理的颜色要深些。浸46℃或49℃热水的减少了KT芒果由盘长孢状刺盘孢引起的炭疽病和两个品种由蒂腐色二孢或柑橘拟茎点霉引起的蒂腐病。果肉的内部损伤和空囊不受热水处理的影响。
Green ripe Tommy Atkins and Keitt (hereinafter referred to as TA and KT, respectively) mango immersed in hot water at 46 ℃ for 60-90 minutes, is a viable elimination of carcharodon larvae quarantine treatment, will not damage the mango market quality. Mango immersed in hot water at 46 ℃ for 60-120 minutes or hot water at 49 ℃ for 60 minutes, stored at 13 ℃ for three days, and then cooked at 24 ℃, the percentage of ripened peel color than untreated High; but had no effect on after-ripening time, pH, total titration acidity, ascorbic acid (vitamin C) and soluble solids percentage. TA and KT mangoes were immersed in hot water at 46 ° C for 120 and 90 minutes, respectively, and skin peels of fruits dipped in hot water at 49 ° C for 60 minutes were deeper than untreated ones. Baptism of hot water at 46 ° C or 49 ° C reduced anthracnose caused by KT mango from Sporidiospora sp. And pediculosis caused by Dictyostelium discoideum or Phomopsis citri. Internal damage to the pulp and empty bladders are not affected by hot water treatment.