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中国番木瓜出口蒸热杀虫处理研究,包括海南产日升番木瓜鲜果内橘小实蝇(Bactrocera dorsalis(Hendel))和瓜实蝇(B.cucurbitae(Coquillett))的卵和不同龄期幼虫忍耐力比较试验,番木瓜小规模、大规模蒸热杀虫试验,以及蒸热处理对番木瓜品质的影响等。结果显示,番木瓜鲜果内2种实蝇的耐热力由强至弱的发育期依次为3龄幼虫→2龄幼虫→1龄幼虫→卵;其中,橘小实蝇的耐热力大于瓜实蝇,以橘小实蝇3龄幼虫的耐热力最强;完全杀灭番木瓜鲜果内2种实蝇的卵和幼虫(死亡率100%)的蒸热处理条件是番木瓜在蒸热室相对湿度60%～70%、约经3～3.5 h果心温度缓慢升温至41℃时,使用饱和热蒸汽(相对湿度90%～95%)25 min内快速升温至47℃后水淋冷却至常温。国产番木瓜小规模、大规模蒸热杀虫处理进一步确认和验证,在上述蒸热处理条件下,鲜果内总计数量分别为10 000头和32 000头最具耐热力的供试橘小实蝇3龄幼虫全部被杀灭,超过美国采用的机率9(Probit 9)检疫安全水平(99.9968%死亡率),完全可确保检疫安全。同时,蒸热处理后第7天的番木瓜鲜果与对照鲜果品质(包括色泽、口感,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,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。
The steam-cured insecticidal treatment of papaya in China includes the eggs of Bactrocera dorsalis (Hendel) and B. cucurbitae (Coquillett) in fresh fruits of Papaya from Hainan and the larvae of different instar larvae Endurance comparison test, papaya small-scale, large-scale steam heat insecticide test, and steam heat treatment on the quality of papaya and so on. The results showed that the heat resistance of two fruit flies in the fresh fruit of papaya grew from strong to weak, followed by the third instar larvae → the second instar larvae → the first instar larvae → eggs. Among them, The results showed that the third-instar larvae of Tricholoma matsutake had the strongest heat-tolerance ability. The complete heat-treatment conditions of completely killing the eggs and larvae of two fruit flies (100% mortality rate) Relative humidity of 60% to 70%, about 3 ~ 3.5 h core temperature slowly warming to 41 ℃, the use of saturated hot steam (relative humidity 90% ~ 95%) within 25 min rapid heating to 47 ℃ water shower to cool to Room temperature. Domestic papaya small-scale, large-scale steam heat insecticidal treatment to further confirm and verify that in the above steaming conditions, the total number of fresh fruits were 10 000 and 32 000 for the most heat-resistant test Trichosanthes 3rd instar larvae have all been killed, surpassing the US quarantine level 9 (Probit 9) quarantine level (99.9968% mortality), ensuring complete quarantine safety. At the same time, the comparative data of papaya fruit quality and control fresh fruit quality (including color, taste, content of reducing sugar, sucrose, total sugar, total acid, vitamin C and soluble solids) Vitamin C content of a trace loss, the basic can maintain the quality of fresh fruits unchanged.