低温贮藏对南丰蜜桔中橘小实蝇的致死作用及其对南丰蜜桔糖酸含量的影响
The effects of low temperature storage on Bactrocera dorsalis (Hendel) in Nanfeng tangerines, and on tangerine sugar and acid content
吴家展，王广利，汪 涛，路 天，王建国，李伟军，李小珍
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DOI：10.7679/j.issn.2095-1353.2024.035
作者单位：江西农业大学农学院
中文关键词：橘小实蝇；低温处理；南丰蜜桔；果实品质；贮藏时间
英文关键词：Bactrocera dorsalis; cold treatment; Nanfeng tangerine; fruit quality; storage time
中文摘要：
摘 要 【目的】 柑橘重大害虫橘小实蝇Bactrocera dorsalis (Hendel)已经传入江西南丰蜜桔产区，影响南丰蜜桔的生产、贮藏和出口。研究低温对南丰蜜桔果实中橘小实蝇卵和幼虫的致死作用，及其对南丰蜜桔果实糖/酸含量的影响，有利于发展南丰蜜桔鲜果的低温贮藏技术，为南丰蜜桔鲜果的安全出口提供信息。【方法】 将接入橘小实蝇卵和幼虫的南丰蜜桔和健康的南丰蜜桔成熟果实，分别放置在温度为3和5 ℃的冷库，测定不同贮藏时间下橘小实蝇卵和幼虫的死亡率以及南丰蜜桔果实内可溶性糖和可滴定酸的含量。【结果】 南丰蜜桔中橘小实蝇2-3龄幼虫对低温3和5 ℃的耐受力强。低温条件下，延长南丰蜜桔贮藏时间，果实内部橘小实蝇卵和幼虫的死亡率提高。低温3 ℃条件下，南丰蜜桔果实内部50%橘小实蝇卵和幼虫死亡的处理时间为2.37-3.15 d，全部个体死亡的处理时间为11 d；5 ℃条件下，50%个体死亡的处理时间为3.07-3.87 d，全部个体死亡的时间为13 d。健康南丰蜜桔鲜果在低温3和5 ℃条件下，延长贮藏时间，失重率和可溶性糖含量提高，可滴定酸含量下降。低温3和5 ℃贮藏13 d，南丰蜜桔果实表面无冻伤；可溶性糖含量较高，分别达到16.65%和17.03%；可滴定酸含量低，分别为1.18%和1.16%。【结论】 南丰蜜桔在低温3和5 ℃条件下贮藏13 d，既能彻底杀灭果实内部橘小实蝇卵和幼虫，又能较好保持南丰蜜桔成熟果实品质，是南丰蜜桔的理想贮藏条件。
英文摘要：
Abstract [Aim] To determine the effect of low temperature storage on Bactrocera dorsalis (Hendel) eggs and larvae in Nanfeng tangerines, and on the soluble sugar and titratable acid levels of tangerines. [Methods] Tangerines that were infested with B. dorsalis eggs and larvae and non-infested tangerines were stored in a low temperature storage facility at 3 and 5 ℃, after which the mortality rate of B. dorsalis, and the soluble sugar and titratable acid levels of the tangerines were measured after different storage durations. [Results] 2nd and 3rd instar larvae of B. dorsalis were more resistant to storage at 3 or 5 ℃ than eggs or 1st instar larvae. Mortality of eggs and larvae increased with storage time. At 3 ℃, tangerines had to be stored for 2.37-3.15 days to kill 50% of eggs and larvae, and for 11 days to achieve 100% mortality. At 5 ℃, tangerines had to be stored for 3.07-3.87 days to achieve 50% mortality, and for 13 days to achieve 100% mortality. Over time, the weight loss and soluble sugar content of non-infested tangerines increased, but the titratable acid content declined. After storage at 3 or 5 ℃ for 13 days tangerines had no signs of frost bite, high soluble sugar content (16.65% at 3 ℃ and 17.03% at 5 ℃), but low titratable acid content (1.18% at 3 ℃ and 1.16% at 5 ℃). [Conclusion] Storing Nanfeng tangerines at 3 and 5 ℃ for 13 days killed 100% of B. dorsalis eggs and larvae without adversely affecting fruit quality.