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1989—1991年我们对黄果柑果实贮藏保鲜防腐技术的研究结果表明:P51复配剂+赤霉素是目前黄果柑果实贮藏保鲜防腐较为理想的药剂。经这药剂的处理黄果柑果实,贮藏150天,保鲜防腐效果十分显著;好果89.00％,比AB保鲜防腐剂、2.4—D+多菌灵处理的果实分别高1.00％、16.00％;腐果11.00％。一、果实处理。选用无严重病虫害黄果柑树的初熟(果皮呈黄色)或中熟(果皮呈橙色)果实,一般于11月25日至12月30日的晴天露水干后采摘,保持果蒂完整和果实无内外伤。果实采后24小时内用P51复配剂100倍液
From 1989 to 1991, the results of our research on preservation and preservative technology of the fruit of Huangguogan showed that: the P51 compounding agent and gibberellin are the ideal medicaments for the preservation and preservation of the fruit of Huangguogan. After being stored for 150 days, the effect of preservation and preservative is very obvious. The good fruit 89.00% is 1.00% and 16.00% higher than that of the AB preservative and the fruit of 2.4-D + carbendazim respectively. 11.00%. First, the fruit processing. Selection of perennial (peel yellow) or medium maturing (peel orange) fruit of the pest-free Huangguogongxu is generally picked from the dew of clear water from November 25 to December 30 to maintain the integrity of the fruit curd and the fruit No internal injuries. Fruit recovery within 24 hours with P51 compound 100 times