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套袋对荔枝果实质量和农药残留的影响
引用本文:王建武,陈厚彬,周强,张新明.套袋对荔枝果实质量和农药残留的影响[J].应用生态学报,2003,14(5):710-712.
作者姓名:王建武  陈厚彬  周强  张新明
作者单位:1. 华南农业大学,广州,510642
2. 中山大学昆虫学研究所,广州,510275
基金项目:国家“十五”科技攻关项目 ( 2 0 0 1BA5 0 8B),广东省“十五”科技重大资助项目 (B2 0 4,2 0 0 2A2 0 80 3 0 2 0 1),美国洛克菲勒兄弟基金会资助项目 (RBF0 2 14 9)
摘    要:用不同颜色和不同开口方式果袋对纪子笑荔枝进行套袋处理,对比研究了套袋对果实质量和农药残留的影响.结果表明,套袋对增进果实着色有明显效果,套袋果实Ⅰ、Ⅱ级果率在57.81%~81,57%之间,而对照仅为38.63%.套袋后果实的单果重量显著升高,尤其是白色袋的增重效果更为明显.虽然同种颜色的封口袋增重效果优于开口袋;但袋色对果实增重的影响作用远远大于套袋方式,开口袋不利于防虫,封口袋对防治荔枝虫害有一定效果,但防病效果不明显.套袋对果实营养成分的影响不显著,对果实品质无不利影响,但不利于农药的消解,可导致果实中甲氰菊酯和敌百虫残留量的增加,套袋果园配套农药品种的选择有待进一步筛选。

关 键 词:套袋  荔枝  果实质量  农药残留
文章编号:1001-9332(2003)05-0710-03
修稿时间:2002年3月15日

Effects of bagging on the fruit quality in Litchi chinensis fruit and pesticide residues in it
WANG Jianwu ,CHEN Houbing ,ZHOU Qiang ,ZHANG Xinming.Effects of bagging on the fruit quality in Litchi chinensis fruit and pesticide residues in it[J].Chinese Journal of Applied Ecology,2003,14(5):710-712.
Authors:WANG Jianwu  CHEN Houbing  ZHOU Qiang  ZHANG Xinming
Institution:South China Agricultural University, Guangzhou 510642, China. wangjw@scau.edu.cn
Abstract:Different color bags were used to cover Litchi chinensis fruit to study the effects of bagging on its quality and pesticide residues. The results showed that bagging significantly improved the fruit color. Using bagging techniques, the I and II class fruit was accounted for 57.87% to 81.57%, 30% higher than that of control, and the weight per fruit increased significantly. Among the color bags used, white bag was the best. When the end of the bag was opened, it was benefit for decease control, but not good for pest control. When the end of the bag was closed, it was good for pest control, but bad for decease control. Bagging had no effects on the taste of Litchi chinensis fruit, but might increase the residues of fenpropathrin and trichlorphon. More study should to be carried out to select the suitable pesticides accompanied with bagging techniques.
Keywords:Bagging    Litchi chinensis    Fruit quality  Pesticide  residue  
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