该研究以工业雾化装置为基础，通过对雾化熏蒸设备硬件及软件方面的改制及工艺设计，提高了雾化熏蒸效率。结果表明：通过增加3组药箱和熏蒸剂箱，采用高压雾化主机和超微雾化喷头实现了雾化熏蒸选择的多样性和熏蒸剂的自动配比（配比范围1:1~1:200）。采用亚克力熏蒸箱，高压雾化主机的最佳压力是5.0 MPa，最佳工作方式为间歇雾化75 s；在550 m³保鲜库中，高压雾化主机的最佳设定压力是6.5 MPa，装置最佳工作方式为连续雾化7 min，再经熏蒸剂自然沉降3 min，雾化喷头安装方式为“1米一间隔”，雾化熏蒸试材摆放区域距离保鲜库四周墙壁50 cm，摆放高度距离雾化喷头安装位置垂直向下0.5~1.0 m。采用40 mmol/L SA雾化熏蒸处理能有效保持小白杏、赛买提杏贮藏品质。贮藏至第7天时，小白杏的硬度为8.72 N、可溶性固形物为15.9%、可滴定酸含量为0.49%、发病率为0，分别是对照组的1.66、1.10、1.58倍；赛买提杏的硬度为9.01 N、可溶性固形物为13.5%、可滴定酸含量为0.67%、发病率为0，分别是对照组的1.57、1.69、1.60倍。该研究旨在为雾化熏蒸技术在鲜杏贮藏保鲜中的应用提供技术支撑。

Based on industrial atomization devices, the efficiency of atomization and fumigation has been improved through hardware and software modifications and process design of atomization and fumigation equipment. By adding three sets of medicine and fumigant boxes and introducing a high-pressure atomization machine and an ultramicro-atomization nozzle, the diversity of the atomization and fumigation options was increased and the automatic proportioning of fumigants (ratio ranges of 1:1-1:200) was achieved. The optimal pressure of the high-pressure atomization machine 5.0 MPa, whereas the optimal mode was intermittent atomization for 75 s when an acrylic fumigation box was used. In a storage warehouse of 550 m3, the optimal pressure for the high-pressure atomization machine was 6.5 MPa, whereas the optimal operation mode was continuous atomization for 7 min, followed by natural precipitation of the fumigant natural for 3 min. The ultramicroatomization nozzles were installed at 1 m intervals and the placement area of the specimens for atomization and fumigation were located 50 cm away from the wall of the warehouse and vertically 0.5~1.0 m below the ultramicro-atomization nozzles. Fumigation treatment with 40 mmol/L salicylate (SA) was effective in maintaining the storage quality of ‘Xiaobai’ and ‘Saimaiti’ apricots. At the end of the 7 day storage period, firmness of ‘Xiaobai’ apricots was 8.72 N, whereas the soluble solids (TSS) and titratable acid (TA) contents were 15.9% and 0.49%, respectively, representing 1.66-, 1.10-, and 1.58-fold increase compared to those of the control group, respectively. The decay rate was 0 after treatment with 40 mmol/L SA. The firmness of the Saimaiti apricots was 9.01 N, whereas TSS and TA contents were 13.5% and 0.67%, respectively (1.57-, 1.69-, and 1.60-fold higher than those of the control group, respectively). The decay rate was also 0 for Saimaiti apricots fumigated using SA. These results provide insights and technical support for the application of atomization and fumigation technologies in the storage and preservation of fresh apricots.

自治区科技创新领军人才项目一高层次领军人才（2022TSYCLJ0040）；自治区重点研发计划项目（2022B02026；2022B03006）；新疆杏产业技术体系保鲜加工岗位（XJCYTX-03）