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一、前言红桔原产四川,省内各柑桔主产县均有分布,产量占全省柑桔总产量的半数以上。红桔果实色泽鲜红、品质优良,深受消费者欢迎。但红桔不耐贮藏,果皮易发泡和果肉干枯,加上成熟期集中,以致会因丰产而造成腐烂,损失的年份以红桔居多。为此,如何延长红桔果实的供应期,是我省迫切需要解决的问题。由于红桔易泡壳枯水,一些在甜橙上行之有效的贮藏方法(如地窖、薄膜包装等等)在红桔上不适宜。鉴于当代对农林园艺作物进行“化学控制”已越来越明显地成为生产和研究方向之一,所以我们着重探讨了红桔在常温库条件下的化学贮藏问题。
I. Introduction Red tangerine native Sichuan, the province’s main producing counties are all citrus distribution, the province’s total output of citrus accounted for more than half of the total output. Red mandarin fruit color bright red, high quality, well received by consumers. However, the stolons are not resistant to storage, and the pericarp is easy to foam and the pulp is dry. In addition, due to the concentration in the ripening stage, the decay will be caused by the high yield and the year of loss will be mostly red tangerine. To this end, how to extend the supply period of red mandarin fruit is an urgent problem to be solved in our province. Due to the blisters of red jerricans, some of the most effective storage methods for sweet oranges (cellars, film wrappers, etc.) are not suitable for tangerines. In view of the contemporary “chemical control” of horticultural crops in agriculture and forestry has increasingly become one of the production and research direction, so we focused on the chemical storage of red orange at room temperature.