包果与涂料处理对贮藏雪柑果实品质与果皮组织结构的影响

1984～1985年,采用 PE 薄膜包果和虫胶涂料处理,在常温库中进行雪柑Citrus sinensis(L.)Osbeck var.sekkan]贮藏试验研究。贮藏180天后,前者好果率比后者高28.24%,果实外观品质、理化性状、生理代谢产物等均比后者优良.通过果皮解剖学对比观察表明,前者果皮细胞形态结构与贮前鲜果几无差异,而后者果皮细胞已破坏,组织崩溃。说明涂料处理效果远不如 PE 薄膜包果处理。本文首次报导雪柑贮藏前后果皮解剖学的观察。

EFFECT OF TREATMENTS WITH WRAPPING AND WAXING ON THE STORAGE FRUIT QUALITY AND THE STRUCTURE OF PEEL TISSUE OF SEKKAN ORANGE

Studies on the storage of sekkan orange (Citrus sinensis (L.) Osbeck var.sekkan)treated with PE film wrapping and shellac waxing respectively under room temperature were carried out in 1984-1985.After 180 days,the storage qualities between different treatments were compared.According to the results of these trials,the PE film wrapping treatment yielded 28.24% higher sound fruits than that of shellac waxing.The former also gave fine quality,excellentflavor and fine in appearance.These were due to low metabolism in fruits.The anatomical observation of peel structure between different treatments indicated that PE film wrapping was much better than the shellac waxing.The structure of the peel tissue with the shellac wax- ing treatment fruits deterirated.For the first time we presented the report on observations of the changing anatomy of sekkan orange.