Effect of Compound Treatment with Prochloraz and Chitosan on the Physicochemical Indexes of Refrigerated Citrus Gonggan

[Objectives]This study was conducted to investigate the synergized preservation effect of different concentrations of prochloraz and chitosan on citrus Gonggan,so as to prolong the sales period of Gonggan.[Methods]"Zhongshan Gonggan" was used as a material.The Gonggan fruit was soaked with prochloraz (250,300 and 350 mg/L) and then coated with different concentrations of chitosan (1.0% and 1.5%),respectively.The good fruit rate,weight loss rate and titratable acid (TA),reducing sugar,total soluble solids (TSS) and Vc contents were used as evaluation indexes to investigate the preservation effect of Gonggan during cold storage.[Results]The treatment of prochloraz plus chitosan can significantly prolong the shelf life of Gonggan as it can inhibit the decline of good fruit rate,reduce the weight loss rate,and slow down the degradation and loss of titratable acid,reducing sugar,soluble solids and Vc.The 350 mg/L prochloraz+1.0% chitosan treatment was superior to other treatments.[Conclusions]This study provides a theoretical basis for better prolonging the storage period of Gonggan.

浅述钟山县贡柑农业标准化示范区建设

钟山县盛产贡柑,钟山县各级党委、政府和农业部门一直把贡柑产业作为地方优势特色产业来抓,以创建自治区级钟山贡柑农业标准化示范区为抓手,有效促进贡柑产业增效、果农增收和农村经济发展。文章通过阐述钟山县创建自治区钟山贡柑农业标准化示范区建设的实践与成效,为今后创建自治区级农业标准化示范区提供一条可复制可推广的路子。