Venditti T, Molinu M G, Dore A, D'Hallewin G, Fiori P, Tedde M, Agabbio M
C.N.R. Istituto di Scienze delle produzioni Alimentari, Sez. di Sassari Via Dei Mille 48, I-07100 Sassari, Italy.
Commun Agric Appl Biol Sci. 2005;70(3):339-43.
The trade of fresh fig fruit is restricted by its high perishability and numerous attempts have been done to extend the postharvest life. The main difficulties can be found in the fast ripening and the easiness of pathogen spread. Although the ripening can be slowed by low storage temperatures (close to 0 degrees C) the control of pathogens remains still unsolved since no pesticide treatments are allowed. Generally Recognized As Save Compounds (G.R.A.S.) are possible candidates to fulfil this void. Sodium carbonate (SC) solutions (0.5, 1, 2 and 3%) and acetic acid (AAC) vapours (25, 50 and 100 ppm) have been used as postharvest treatments to control Botrytis cinerea on black (Craxiou de Porcu) and white (Rampelina) fig varieties. Fruit was subsequently stored at 2 or 8 degrees C and 90% relative humidity for two weeks. At the end of the experiment decay, weight loss, pH, acidity, total soluble solids and visual assessment were performed. SC treatment at 1% reduced significantly the decay while, lower and higher concentrations did not. Between the two studied varieties the lowest decay percentage (9.8%) was found for the Craxiou de Porcu. Using AAC a good efficacy was achieved only with 100 ppm, this treatment decrease to 2.4% the incidence of decay irrespective to storage temperature. Lower concentrations were lesser effective and the efficacy was strictly dependent on the storage temperature, being higher at 2 degrees C. No treatment damages were observed following SC or AAC applications. Regarding fruit weight loss all treatments did not affect this parameter that was 10.1% and 16.9% at 2 and 8 degrees C, respectively. Chemical analyses performed at the end of the storage period did not evidenced differences among the treatments and slight ones if compared to initial values. Visual score of the fruit at the end of storage evidenced a better keeping quality for Craxiou de Porcu especially when stored at 2 degrees C. Both G.R.A.S. compounds are promising, but in the reported experiments AAC was the most effective.
新鲜无花果果实的贸易因其高度易腐性而受到限制，人们已进行了多次尝试来延长其采后寿命。主要困难在于其成熟速度快以及病原体易于传播。尽管低温储存（接近0摄氏度）可以减缓成熟过程，但由于不允许使用农药处理，病原体的控制问题仍然没有得到解决。一般认为安全的化合物（G.R.A.S.）可能是填补这一空白的候选物。碳酸钠（SC）溶液（0.5%、1%、2%和3%）和醋酸（AAC）蒸汽（25 ppm、50 ppm和100 ppm）已被用作采后处理，以控制黑（Craxiou de Porcu）、白（Rampelina）两种无花果品种上的灰霉病菌。果实随后在2摄氏度或8摄氏度、相对湿度90%的条件下储存两周。实验结束时，对果实的腐烂情况、重量损失、pH值、酸度、总可溶性固形物以及外观进行了评估。1%的SC处理显著降低了腐烂率，而较低和较高浓度则没有效果。在两个研究品种中，Craxiou de Porcu的腐烂率最低（9.8%）。使用AAC时，仅100 ppm取得了良好的效果，无论储存温度如何，该处理都将腐烂发生率降低至2.4%。较低浓度的效果较差，且效果严格依赖于储存温度，在2摄氏度时更高。在使用SC或AAC处理后，未观察到对果实的损害。关于果实重量损失，所有处理均未影响该参数，在2摄氏度和8摄氏度下分别为10.1%和16.9%。储存期结束时进行的化学分析未显示各处理之间存在差异，与初始值相比差异很小。储存期结束时果实的外观评分表明，Craxiou de Porcu的保鲜质量更好，尤其是在2摄氏度下储存时。两种G.R.A.S.化合物都很有前景，但在本报告的实验中，AAC最为有效。
