不同处理对两个夏橙品种贮藏保鲜的影响

The Fresh Keeping Effects of Different Treatments on Two Valencia Orange Cultivars during Storage

为了测定一定时期内夏橙[Citrus sinensis(L.)Osbeck]被不同试剂处理后的贮藏保鲜效果,以奥林达和蜜奈果实为材料,对经不同处理后入库(8℃)贮藏的果实的理化指标进行分析。结果表明,贮藏31 d后,用果蜡处理能够提高贮藏后夏橙果实的亮度,减少果实失水,改善果实风味,其效果优于单纯使用药剂处理。其中奥林达以20 g/L邻苯酚钠(SOPP)和50 mg/L 2,4-D浸果5 min,用真绿色柑橘保鲜剂600倍稀释液浸果1 min,然后手工涂WATER WAX处理效果最佳;蜜奈以20 g/L SOPP和50 mg/L 2,4-D浸果5 min,用真绿色柑橘保鲜剂600倍稀释液浸果1 min,然后手工涂FMC890处理效果最佳。

In order to investigate the fresh keeping effects of different preservatives on Valencia orange[Citrus sinensis（L.）Os-beck] during storage, using Olinda Valencia orange and Midknight Valencia orange as the experimental materials, the physi-cal and chemical indexes of oranges which were treated and stored at 8 ℃in warehouse were analyzed. The results showed that wax treatment for 31 d could help promote the brightness of stored oranges while preventing it from water lost and im-proving the favor, thus was better than the solely application of medicament. The optimum preservation craft for Olinda Va-lencia orange was first immersing in 20 g/L o-phenyl phenol sodium （SOPP）＋ 50 mg/L 2,4-D for 5 min, then in 600times dilution of gengreen citrus preservative for 1 min, and finally manually waxing with WATER WAX. While for Midknight, wax FMC 890 was the best.