施保功浓度和贮藏温度对黄皮保鲜效果的影响  

Effect of prochloraz treatment and storage temperature on quality of Wanpee fruits

作　　者：陈丽晖[1] 李军[2] 陈杰忠[2] 张昭其[2] 

机构地区：[1]肇庆学院生物系,广东肇庆526063 [2]华南农业大学园艺学院,广东广州510642

出　　处：《广东农业科学》2007年第2期66-67,共2页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(C20229)

摘　　要：对不同浓度施保功及不同贮藏温度对黄皮果实保鲜效果的影响研究结果表明,施保功200mg/L和400mg/L浸泡1 min处理,能显著延缓贮藏于25℃下的黄皮果实的病情指数上升,提高好果率;经400mg/L施保功处理的黄皮果实在8℃下的贮藏效果最好,贮藏后24天好果率仍达90.24%。Wanpee fruits were treated with different concentration prochloraz solution and stored at 25℃. The results indicated that the disease index of Wanpee fruits dipped in 200 mg/L or 400 nag/L, prochloraz for 1 minute decreased and the percentage of good fruit enhanced significantly. And the appreciate storage temperature of the fruits treated with 400 mg/L prochloraz was 8℃. The percentage of good fruit maintained at 92.24 % after 24 days at 8℃.

关 键 词：黄皮 保鲜效果 施保功 贮藏温度 

分 类 号：S666.609.3[农业科学—果树学]