中国芒果输出蒸热杀虫处理研究
Study on vapor heat treatment to disinfest Oriental fruit fly in Chinese mango fruits for exporting to foreign countries
林明光1,2 , 曾 玲2**, 汪兴鉴1,3,李伟东1,韩玉春1,敖 苏1, 徐 卫，刘福秀
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DOI：
作者单位：1.海南出入境检验检疫局 海口 570311； 2. 华南农业大学昆虫生态研究室 广州 510642；3.中国科学院动物研究所 北京 100101
中文关键词：蒸热处理， 芒果， 橘小实蝇， 杀虫
英文关键词： vapor heat treatment (VHT), mango, Bactrocera dorsalis, disinfestation
中文摘要：
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、 20 min）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856 g）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20 min。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14 000头和35 000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7 d和第12 d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20 min，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。
英文摘要： The use of vapor heat treatment (VHT) to eradicate infestations of the Oriental fruit fly Bactrocera dorsalis(Hendel) from shipments of Chinese mango fruits (Mangifera indica L.) destined for export to foreign countries was investigated. There were three main areas of research: 1. A heat tolerance test of the eggs and different instar larvae of B. dorsalis in various Hainan mango varieties (cv. Jinhuang, Aiwen, Xiaya and Tainong 1). 2. A small and large-scale trial of the effectiveness of VHT in eradicating fruit flies from fresh mango fruits. 3. A study of the effect of VHT on mango fruit quality. The results show that when the temperature of treatment chamber increased to 50℃ (by saturated hot air) and the temperature of the innermost fruit pulp was raised to 47℃ and thereafter maintained at 47℃ for 0, 5, 10, 15, 20 min respectively, the relative heat tolerance of eggs and larvae of B. dorsalis was, from most to least tolerant, 2nd then 3rd then 1st instar larvae, then eggs. The most heat tolerant developmental stage was 2nd instar larvae infesting “Jinhuang” mangoes (the largest of the Hainan mango varieties with an average weight of 856 g). Exposure to a temperature of 47℃ for 20 min killed all eggs and larvae in all varieties of mangoes tested. The results of a small and large-scale trial of VHT to eliminate the 2nd instar larvae from fresh “Jinhuang” mango fruits indicated that VHT completely killed estimated larval populations of 14 000 and 35 000 larvae respectively, and can therefore provide greater than a Probit 9 level of quarantine security (100% mortality). Meanwhile，with the exception of vitamin C which was decreased slightly, the quality of fresh “Jinhuang” mango fruits, including color, reduced sugar content, sucrose, total sugar, total acidity，and soluble solids, was not significantly affected by VHT treatment (20 min at 47℃).