常温库温州蜜柑贮藏保鲜技术研究

STUDY ON THE SATSUMA FRESH KEEPING TECHNIQUE IN THE AMBIENT TEMPERATURE STOREHOUSE

本研究采用不同保鲜剂配方、包装及不同采收期、采后不同时间浸药处理,对常温库温州蜜柑贮藏保鲜效应进行比较、筛选,结果,以中期采收果、采后24小时左右浸Ⅰ、Ⅱ号保鲜剂、单果包塑料薄膜效果最好。

The different recipes of fresh keeping agents, packing, picking times and immersing in the agents at the different times after picking were used to screen the fresh keeping effeets of Satsuma in the ambient temperature storehouse.The results show that the fresh keeping effects is picking Satsuma at the mid-ripe stage, immersing them in Ⅰ, Ⅱ fresh agents about 24 hours late after picking, packing them with plastic film singly.