“新高脂膜粉剂”在湘西椪柑贮藏保鲜中的增效试验  

Primary Study on the Synergism of the New-type High-fat Membrane(Powder) for Storage and Preservation of Western Hunan Ponkan

作　　者：周海生 杨伟军 丁超英[3] ZHOU Hai-sheng;YANG Wei-jun;DING Chao-ying(Hunan Luxi County Agricultural Bureau, Luxi 426100, PRC;Luxi County Citrus Research Institute, Luxi 426100, PRC;Hunan Academy of Agricultural Sciences, Changsha 410125, PRC)

机构地区：[1]泸溪县农业局,湖南泸溪426100 [2]泸溪县柑桔研究所,湖南泸溪426100 [3]湖南省农业科学院,湖南长沙410125

出　　处：《湖南农业科学》2016年第12期66-67,72,共3页Hunan Agricultural Sciences

摘　　要：为提高湘西椪柑秋末冬前采后贮藏质量,延长保鲜期,开展了"新高脂膜粉剂"在湘西椪柑保鲜中的增效试验。结果表明:新高脂膜粉剂在椪柑保鲜贮藏中增效明显,显著降低了果实腐烂率和果实失重率,对果实可溶性固形物含量影响小,与其他柑橘保鲜剂配合使用,效果更佳。In order to improve the quality of post-harvest storage at late autumn and early winter and prolong the storage period, thesynergism of the new-type high-fat membrane (powder) for preservation of Western Hunan Ponkan mandarin orange was studied. Theresults showed that the new-type high-fat membrane (powder) had evident synergism in storage and preservation of Ponkan. And itconsiderably lowers the rotting rate and weight-loss ratio and has little effect on the content of soluble solid of fruits. It has better effectwhen used along with other citrus preservative.

关 键 词：新高脂膜粉剂 椪柑贮藏保鲜 增效试验 

分 类 号：S512.1[农业科学—作物学]