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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 determine the effect of different treatments on the storage of citrus fruits, the effects of different fruit waxes (402F, self-contained wax A, self-contained shellac wax B, self-contained wax A and shellac wax B mixed wax solution A: B = 3: 7)) and the physical and chemical indexes of the fruits stored in the normal temperature after the packaging of the single fruit were analyzed. The results showed that both wax coating and single fruit packaging could improve fruit brightness, reduce fruit weight loss and reduce the rate of decay. Among them, wax treatment with self-contained shellac wax B improved the brightness, fruit packaging weight loss was significantly better than other treatments. Diesel wax B and wax A and shellac wax B mixed wax solution (A: B = 3: 7) to reduce the decay rate is more significant.