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    鞠荣,徐汉虹,杨晓云. 噻菌灵对荔枝贮藏保鲜的效果及残留量研究[J]. 华南农业大学学报, 2005, 26(1): 110-114. DOI: 10.7671/j.issn.1001-411X.2005.01.030
    引用本文: 鞠荣,徐汉虹,杨晓云. 噻菌灵对荔枝贮藏保鲜的效果及残留量研究[J]. 华南农业大学学报, 2005, 26(1): 110-114. DOI: 10.7671/j.issn.1001-411X.2005.01.030
    shu
    JU Rong,XU Han-hong,YANG Xiao-yun. The storage performance of litchi fruits following treatments with thiabendazole and residues of the fungicide[J]. Journal of South China Agricultural University, 2005, 26(1): 110-114. DOI: 10.7671/j.issn.1001-411X.2005.01.030
    Citation: JU Rong,XU Han-hong,YANG Xiao-yun. The storage performance of litchi fruits following treatments with thiabendazole and residues of the fungicide[J]. Journal of South China Agricultural University, 2005, 26(1): 110-114. DOI: 10.7671/j.issn.1001-411X.2005.01.030
    shu

    噻菌灵对荔枝贮藏保鲜的效果及残留量研究

    The storage performance of litchi fruits following treatments with thiabendazole and residues of the fungicide

      摘要
    • 摘要: 探讨了噻菌灵(TBZ)对荔枝LitchichinensisSonn.贮藏保鲜的效果.结果表明:用质量浓度为1000和5000mg/L的TBZ处理不同品种的荔枝,在4℃低温下贮藏4周,好果率在80%左右,TBZ浓度增加,保鲜效果提高.残留量研究发现,TBZ在荔枝果皮上残留量较高,在荔枝果肉内的残留量较低.1000mg/L的TBZ处理,荔枝果皮中的残留量在30mg/kg左右,TBZ可由果皮逐渐向果肉内渗透,果肉内的残留量约为0 3mg/kg,约为果皮上最初残留量的1%.据FAO/WHO规定的TBZ每日允许摄入量(ADI)为0 05mg·d-1·kg-1,推荐TBZ在果肉中的最大允许残留量(MRL)为0 5mg/kg,TBZ的使用质量浓度为1000mg/L,安全间隔期为2周.

       

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