CAJ | 학술논문

探讨了45℃热水条件下分别使用一系列浓度丙酸(0,4000,5500,7000,8500 mg/L)处理30 min对采后鸭梨黑斑病菌的发病率和贮藏品质的影响.结果表明：与对照组相比,各浓度丙酸热水综合处理均可有效抑制采后鸭梨黑斑病的发病率,可降低鸭梨的呼吸速率(p<0.05)；对鸭梨的硬度、总酸度和可溶性总糖无显著性影响(p>0.05)；处理后测得的丙酸残留量远远低于国家限量标准；但8500 mg/L 处理后的鸭梨果表药害已影响到鸭梨商品品质,达到处理极限浓度.
탐토료45℃열수조건하분별사용일계렬농도병산(0,4000,5500,7000,8500 mg/L)처리30 min대채후압리흑반병균적발병솔화저장품질적영향.결과표명：여대조조상비,각농도병산열수종합처리균가유효억제채후압리흑반병적발병솔,가강저압리적호흡속솔(p<0.05)；대압리적경도、총산도화가용성총당무현저성영향(p>0.05)；처리후측득적병산잔류량원원저우국가한량표준；단8500 mg/L 처리후적압리과표약해이영향도압리상품품질,체도처리겁한농도.
The effects of hot water treatment in combination with propanoic acid on Chinese pear storage quality and disease incidence have been studied.The fruits have been treated with a series of different con-centrations of propanoic acid at 45℃ for 30 min (0,4 000,5 500,7 000,8 500 mg/L).The results show that the combined treatment of hot water and propanoic acid hasno evident influence on fruit firmness,to-tal acidity and total soluble sugars (p>0.05),but reducesrespiration rate (p<0.05).Moreover,the combined treatment significantly inhibited pear black spot incidence of postharvest Chinese pear (p<0.05),and the residue level of propionic acid in fruit is much lower than the maximum residual limit set by the national standard.The skin inj ury of Chinese pear has affected the quality of goods after the limit con-centration treatment (8 500 mg/L).