Institute of Sciences of Food Production, National Research Council, Regione Baldinca, 07040 Li Punti, Sassari, Italy.
J Agric Food Chem. 2011 Aug 24;59(16):8531-42. doi: 10.1021/jf201899t. Epub 2011 Jul 27.
Extensive research has been done in recent years to reduce the heavy dependence on chemical fungicides to control postharvest diseases and disorders of horticultural crops. Alternative strategies were based on improved cultural practices, biological control, plant-defense promoters, and physical treatments such as UV illumination, radiofrequency treatment, heat therapy, and storage technologies. Among these, postharvest heat treatments such as hot water dips, short hot water rinsing and brushing, and hot air conditioning have reduced rot development and enhanced fruit resistance to chilling injury in sensitive cultivars while retaining fruit quality during cold storage and shelf life. Additive or synergistic increases in effectiveness were observed by integrating heat therapy with various chemical compounds, thus leading to significant reductions in the application of active ingredients to protect produce from decay. This paper highlights the knowledge on this topic with emphasis on heat therapy effects and factors affecting the uptake, persistence, and performance of fungicide residues when they are applied in combination with hot water.
近年来，人们进行了广泛的研究，以减少对化学杀菌剂的严重依赖，从而控制园艺作物的采后病害和失调。替代策略基于改进的栽培措施、生物防治、植物防御促进剂以及物理处理，如紫外线照射、射频处理、热疗和贮藏技术。在这些方法中，采后热处理，如热水浸泡、短时间热水冲洗和刷洗、热空气调节等，可减少腐烂的发展，并增强敏感品种对冷害的抗性，同时在冷藏和货架期内保持果实的品质。通过将热疗与各种化学化合物相结合，观察到效果的增效或协同作用，从而显著减少了活性成分的应用，以保护农产品免受腐烂。本文重点介绍了这方面的知识，重点介绍了热疗的效果以及当它们与热水结合使用时，影响杀菌剂残留吸收、持久性和性能的因素。
