复合保鲜剂对沃柑果实贮藏品质的影响

Effect of compound preservatives on Orah fruits storage quality

目的:提高药剂使用效率,减少药剂使用量,达到减施增效目的。方法:以沃柑果实为研究材料,在不同贮藏环境条件用不同浓度保鲜剂处理测定沃柑果实失重率、维生素C含量、可溶性固形物含量、可滴定酸含量变化。结果:4℃时,贮藏第5,28,42天,不同处理之间维生素C含量差异显著,其他贮藏时间差异不显著。不同处理之间可溶性固形物、可滴定酸含量差异不显著。各处理组(处理1、处理2、处理3)之间,处理2条件下,沃柑果实失重率、维生素C含量、可溶性固形物含量、可滴定酸含量整体优于处理1、处理3;常温时,贮藏第3天,不同处理之间维生素C含量差异显著。常温时,贮藏第14天,处理2与处理1的可溶性固形物含量之间差异显著。常温时,贮藏第7天,处理2的可滴定酸含量显著高于处理1和处理3。常温时,大部分贮藏时间下处理2的维生素C、可溶性固形物、可滴定酸含量高于其他处理组。结论:4℃贮藏条件下各保鲜剂处理对沃柑果实有不同程度保鲜效果,450 g/L咪鲜胺+500 g/kg抑酶唑+100 g/kg 2,4-D+400 g/kg百可得对沃柑果实的保鲜效果较好。

Objective:This study aimed to investigate the effects of different concentrations of preservatives on storage quality of orah fruits,so as to reduce the use of preservatives during its planting.Methods:The weight loss rate,vitamin C content,soluble solid content and titratable acid content of fruits were determined under different storage conditions,by using different concentrations of preservative.Results:At 4℃and room temperature,the weight loss rate of fruits treated with preservatives was lower than that of the control group,and preservative treatment had different fresh-keeping effects on orah fruits.At 4℃,significant differences in vitamin C content among different treatments at 5,28 and 42 days of storage were found,but no significant differences in other storage time.No significant difference in soluble solids and titratable acid contents among different treatments appeared.Among the treatment groups(treatment 1,treatment 2 and treatment 3),the weight loss rate,vitamin C content,soluble solid content and titratable acid content of orah fruit in treatment 2 were better than those in treatment 1 and 3.At room temperature,vitamin C content was significantly different among different treatments on the third day of storage.After 14 days of storage,the soluble solid content of treatment groups 1 and 2 was significantly different.On the 14th day of storage time,titratable acid content in treatment group 2 was significantly higher than that in treatment group 3.The contents of vitamin C,soluble solids and titratable acid in treatment group 2 were higher than those in other treatment groups,during most storage time.Conclusion:At 4℃,each preservative treatment has different degrees of preservation effect on orah fruits.450 g/L midazamine+500 g/kg statin+100 g/kg 2,4-D+400 g/kg bellkute has better preservation effect on orah fruit.