沙糖桔常温带叶保鲜技术研究

Study on storage of 'Shatang' mandarin with attached leaves at ambient temperature

研究了不同保鲜剂对沙糖桔带叶保鲜效果的影响。结果表明,100倍GXB-102处理能明显提高沙糖桔带叶保鲜的效果,沙糖桔果实在常温下(15～20℃)贮藏15 d,叶片脱落率和果实腐烂率分别为10.0%和9.5%,而同期对照果实分别为100%和46.7%。进一步研究发现,经GXB-102处理的沙糖桔果实的叶片叶绿素含量和叶绿素荧光参数Fv/Fm变化缓慢,而对照果实叶片的叶绿素含量和Fv/Fm急剧下降,表明GXB-102处理显著延缓了果实叶片的衰老。

The effects of different preservatives on quality of ＇Shatang＇ mandarin fruit with attached leaves stored at 15~20℃ were investigated.The results showed that GXB-102 pretreatment was the best method to maintain the storage quality of ＇Shatang＇ mandarin fruit with attached leaves.After 15 days of storage,the leave dropping rate and fruit decay rate of GXB-102-treated fruit were 10.0% and 9.5%,respectively.Furthermore,it was found that chlorophyll content and ： maximal chlorophyll fluorescence（Fv/Fm）,an indicator of senescence for fruit and vegetable,decreased much more slowly in GXB-102-treated mandarin fruit than in control fruit.