不同药物处理对温州蜜柑耐藏性的影响

Effect of Different Preservative Treatment on Storage Characteristic in Satsuma Mandarin

温州蜜柑采用不同药物处理,配合聚乙烯薄膜单果包装,常温条件下贮藏可获得良好效果。中熟品种贮藏三个月,晚熟品种四个月,好果率达90%以上,腐烂、失重损耗低于10%。如能控制温州蜜柑贮藏期果皮组织衰败,还可显著延长其贮藏寿命。

The different preservative treatment of satsuma mandarin wrapped individually in palstic film, and stored in normal atmospherie temperature, could get better result. When the midmaturing satsuma was stored for 3 months and the late maturing ones stored for 4 months, the rate of the intact fruit was more than 90%, and the loss from the rotten fruit and weightlessness was less than 10%. If the collapse of rind tissue was inhibited the storage life of satsuma could be greatly prolonged.