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枯水浮皮与腐烂是柑桔果实贮藏中的主要问题.本文研究了贮藏的温度、湿度和植物激素等因素对柑桔果实贮藏中枯水浮皮与腐烂的影响。试验结果表明,调节贮藏温度和湿度可以有效地控制柑桔果实贮藏中的枯水浮皮与腐烂。将贮藏温度保持于3—5℃、湿度在70—80%下,则可延长柑桔的贮藏期。在此基础上利用2、4D(200ppm)或GA3(25ppm)或BA(10ppm)或它们的混合液浸果半分钟,这样柑桔果实可贮藏四个月,好果率达80—90%,并基本上保持果实颜色、品质、风味正常.结果还指出,不同种类的柑桔果实耐藏性有明显差异.
Dry skin floating and rotting are the main problems in the storage of citrus fruits.In this paper, the effects of storage temperature, humidity and phytohormone on dry floating and decaying of citrus fruits were studied. The experimental results show that adjusting the storage temperature and humidity can effectively control the floating and decaying of dry fruits in citrus fruits. Maintaining the storage temperature at 3-5 ° C and the humidity at 70-80% prolongs the shelf life of the citrus. On the basis of this, the citrus fruit can be stored for four months with a good fruit rate of 80-90% by using half a minute of 2,4D (200ppm) or GA3 (25ppm) or BA (10ppm) or their mixture, And basically keep the fruit color, quality and flavor normal.The results also pointed out that different types of citrus fruits have significant differences in storability.