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近年来在柑桔果实贮藏上采用了防腐剂处理和改进了包装,大大地减少腐烂损失,提高商品价值,延长了供应期,在外贸和内销都取得比较好的成效。随着柑桔事业的发展,产量逐年增多,搞好柑桔果实的贮藏,越来越为各有关部门所重视。现将我们三年来柑桔果实贮藏试验进行总结,供有关部门参考。一、机械伤是引致腐烂的主因按多年来的观察,柑桔果实在贮藏期间,特别是贮藏初期,引致果实腐烂的主要为绿霉病(青霉病极为少数),在贮藏两个月以后才陆续出现诸如褐腐、蒂腐和黑心腐等病害。绿霉病的发生主要是致病的真菌孢子从果实表皮伤口侵入。完整无缺的果实即使接触到病果,
In recent years, the preservation of citrus fruits has been treated with preservatives and improved packaging, greatly reducing the loss of decay, increasing the value of commodities, extending the supply period and achieving relatively good results both in foreign trade and domestic sales. With the development of citrus, the output has been increasing year by year. To improve the storage of citrus fruits, more and more attention has been paid by relevant departments. Now we have three years of citrus fruit storage test summary, for the relevant departments for reference. First, mechanical injury is the main cause of decay According to many years of observation, citrus fruit during storage, especially in the early storage, leading to fruit rot is mainly green mold (Penicillium is extremely rare), after two months of storage One after another such as brown rot, pedicle rot and black heart rot and other diseases. The occurrence of green mold disease is mainly caused by pathogenic fungal spores invaded from the wounds of the epidermis of the fruit. Intact fruit even if exposed to disease,