Institute of Sciences of Food Production, National Research Council, Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy.
Food Chem. 2013 Nov 15;141(2):858-64. doi: 10.1016/j.foodchem.2013.03.083. Epub 2013 Apr 9.
Postharvest treatments of potassium sorbate only controlled recently established infections of Penicillium digitatum on Femminello siracusano lemons but did not confer any persistent protection. The loss of efficacy of potassium sorbate to control green mould decay was related to its irregular deposition on the fruit surface, as revealed by environmental scanning electron microscopy of oranges, and to the brief persistence of potassium sorbate residues. When treatment was done at 53°C, the co-application of potassium sorbate with thiabendazole reduced thiabendazole residues in Moro and Sanguinello oranges, compared to thiabendazole treatment alone. However, treatment efficacy against two isolates of P. digitatum (thiabendazole-sensitive and thiabendazole-resistant) notably improved, indicating that potassium sorbate and hot water potentiated thiabendazole activity. Potassium sorbate residues remarkably decreased during fruit storage and were not affected by the co-application of thiabendazole.
山梨酸钾处理仅能控制近期侵染的粉红病菌在 Femminello siracusano 柠檬上的感染，但不能提供任何持久的保护。山梨酸钾控制青霉病腐烂的功效丧失与其在果实表面的不规则沉积有关，这一点通过环境扫描电子显微镜观察橙子得到了揭示，并且与山梨酸钾残留的短暂存在有关。当在 53°C 下处理时，与单独使用噻菌灵相比，山梨酸钾与噻菌灵的联合应用减少了 Moro 和 Sanguinello 橙子中的噻菌灵残留。然而，对两种柑橘青霉（噻菌灵敏感和噻菌灵抗性）的处理效果显著提高，表明山梨酸钾和热水增强了噻菌灵的活性。山梨酸钾残留量在果实贮藏过程中显著下降，并且不受噻菌灵的联合应用的影响。
