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一、试验方法供试果实采自本站试验园,于1981年11月下旬采摘,成熟度8～9成。采果后当天用1000倍多菌灵加200ppm2,4—D洗果,果实发汗期分设3天、9天、15天三种,用塑料薄膜单果包装(薄膜厚度为0.03mm,大小为22×22cm~2),随机排列装入果箱(每箱40～50斤),然后置于常温自然换气通风仓库内贮藏,并设不包果为对照。贮藏期均为120天,仓库内的平均温度13.32℃,相对湿度79.95％。在贮藏期间不翻箱、不剔除腐果。
First, the test method The test fruits were collected from the test station garden, in late November 1981 picking, maturity of 8 to 9 percent. The day after the fruit picking with 1000 times more antibacterial plus 200ppm2,4-D fruit washing, fruit perspiration was divided into 3 days, 9 days, 15 days three kinds, with plastic film packaging (film thickness of 0.03mm, the size of 22 × 22cm ~ 2), randomly arranged into the fruit box (40 ~ 50 pounds per case), and then placed in a normal temperature ventilated and ventilated warehouse storage, and set the package as a control. The storage period was 120 days, the average temperature in the warehouse was 13.32 ℃ and the relative humidity was 79.95%. Do not turn the box during storage, do not eliminate rotten fruit.