“新高脂膜粉剂”在湘西椪柑贮藏保鲜中的增效试验

Primary Study on the Synergism of the New-type High-fat Membrane(Powder) for Storage and Preservation of Western Hunan Ponkan

为提高湘西椪柑秋末冬前采后贮藏质量,延长保鲜期,开展了"新高脂膜粉剂"在湘西椪柑保鲜中的增效试验。结果表明:新高脂膜粉剂在椪柑保鲜贮藏中增效明显,显著降低了果实腐烂率和果实失重率,对果实可溶性固形物含量影响小,与其他柑橘保鲜剂配合使用,效果更佳。

In order to improve the quality of post-harvest storage at late autumn and early winter and prolong the storage period, thesynergism of the new-type high-fat membrane (powder) for preservation of Western Hunan Ponkan mandarin orange was studied. Theresults showed that the new-type high-fat membrane (powder) had evident synergism in storage and preservation of Ponkan. And itconsiderably lowers the rotting rate and weight-loss ratio and has little effect on the content of soluble solid of fruits. It has better effectwhen used along with other citrus preservative.