摘要
为了测定不同处理对柑橘的贮藏效果,以锦橙果实为材料,对经不同果蜡(402F、自备蜡A、自备虫胶蜡B、自备蜡A与虫胶蜡B混合蜡液(A∶B=3∶7))及单果包装处理后置于常温下贮藏果实的理化指标进行分析。结果表明,涂蜡和单果包装处理均能提高果实亮度、减少果实失重、降低腐烂率,其中以自备虫胶蜡B处理提高亮度最好,单果包装处理抑制果实失重显著优于其他处理,自备虫胶蜡B和自备蜡A与虫胶蜡B混合蜡液(A∶B=3∶7)降低腐烂率作用较为显著。
In order to measure storage effects of citrus fruits with various treatments,the physical and chemical indices were determined by a variety of wax（402F,self-supply wax A,self-supply shellac wax B and mixture of self-supply wax A and self-supply shellac wax B（A∶ B=3∶ 7）） and individual packing on Jincheng at room temperature.The results showed that waxing and individual packing could significantly improve the brightness of fruits,decrease the rate of weight loss and rotting,and the fruits treated with self-supply shellac wax B were the best way to improve brightness,the fruits treated with individual packing were significantly better than those of fruits treated with wax in decreasing the rate of weight loss,the fruits treated with self-supply shellac wax B and mixture of self-supply wax A and self-supply shellac wax B（A∶ B=3∶ 7） were significantly better than other treatments in reducing the rotting rate.
出处
《西南农业学报》
CSCD
北大核心
2011年第6期2329-2331,共3页
Southwest China Journal of Agricultural Sciences
基金
现代农业产业技术体系建设专项资金(CARS-27)
关键词
锦橙
打蜡
单果包装
果实品质
Jincheng
Waxing
Individual packing
Fruit quality
