防腐剂结合蜡处理对沙糖桔贮藏保鲜效果的影响研究  

Effects of antiseptics combined with wax coating on preservation of Shatang mandarin

作　　者：陈燕妮[1] 胡位荣[2] 黄雪梅[1] 季作梁[1] 胥华伟[3] 张昭其[1] 

机构地区：[1]华南农业大学园艺学院,广东广州510642 [2]广州大学生命科学学院,广东广州510006 [3]河南科技大学农学院,河南洛阳471003

出　　处：《广东农业科学》2008年第3期64-66,80,共4页Guangdong Agricultural Sciences

基　　金：科技部"十一"五科技支撑重点项目(2006BAD22B06);广东省自然科学基金团队项目(06200670);广州市属高校科技计划项目(2009)

摘　　要：以无核沙糖桔果实为材料,研究了多菌灵、施保功及特克多与2,4-D、果蜡等组合的防腐保鲜剂配方对常温贮藏果实好果率和品质的影响。结果表明,稀释蜡液处理以0.010%2,4-D+0.025%特克多+0.50%蜡液的效果最好,贮后60 d的好果率为95.0%;果蜡原液处理以0.010%2,4-D+0.100%施保功+果蜡原液的效果最好,贮后60 d的好果率为95.3%。研究结果还表明,2种防腐保鲜剂配方能有效地保持沙糖桔果汁可溶性固形物、维生素C和可滴定酸的含量,减少果实的失重。Effects of different concentrations of chemical antiseptics combined with wax coating on fresh keeping of seedless Shatang mandarin stored at room temperature were studied. The results showed that all protocols of 2,4-D, thiabendazole, prochloraz or carbendazim and wax had profound effect on inhibiting postharvest diseases of Shatang mandarin. The treatments of 2,4-D（0.010%, m/v）＋ thiabendazole（0.025%,v/v）＋ dilute soluble wax（0.50%, v/v） and 2,4-D（0.010%, m/v）＋ prochloraz （0.100%, m/v）＋ soluble wax （100%, v/v） had the best commercial fruit ratio after stored 60 days with 95.0% and 95.3% respectively. The two treatments had better effects on restraining the loss of nutrition and preventing fruit decay.

关 键 词：沙糖桔 防腐剂 蜡处理 保鲜效果 

分 类 号：S668.909.3[农业科学—果树学]