杀菌剂及贮藏温度对砂糖桔贮藏效果的影响

研究了不同杀菌剂和贮藏温度对砂糖桔贮藏效果的影响。结果表明,特克多2 mL/L、施保克1000 mg/L的杀菌效果最好;其次为多菌灵0.1%、多菌灵0.2%、朴海因500倍、朴海因1000倍;特克多4 mL/L的效果最差。在20℃贮藏条件下,果实的贮藏时间较短,且果实腐烂指数显著高于低温条件(3~5℃、5~7℃、7~9℃)。随着低温贮藏时间的延长,果实SSC和TA均呈下降趋势,这3个低温条件对果实SSC含量的影响不明显,然而3~5℃贮藏条件可缓解果实TA含量的下降并可在一定程度上保持果实的口感。分析认为施保克1000 mg/L为砂糖桔较理想的杀菌剂,3~5℃为其适宜的贮藏温度。

Effect of Different Fungicides and Temperatures on Storage of 'Shatangju' Fruit

This experiment studied the influence of different fungicides and storage temperatures on 'Shatangju'(Citrus reticulata Blanco) fruits in storage periods.The results showed that 2 mL/L thiabendazole and 1000 mg/L prochloraz had the best sterilization effects,followed by arbendazim and iprodione,and 4 mL/L thiabendazole had the worst effect.The storage time of fruits stored at 20 ℃ was shorter than that at low temperature(3~9 ℃),and the rot index of fruits stored at 20 ℃ was significantly higher than that at 3~9 ℃.Along with the increase of storage time,the soluble solid content(SSC) and titratable acid(TA) content all revealed decline trend.There was no significant difference in SSC of fruits among three low temperature treatments(3～5 ℃,5～7 ℃,7～9 ℃),but decrease of TA content was alleviated by 3～5 ℃ treatment which could also preserve the taste of fruits to a certain extent.It was concluded that 1000 mg/L prochloraz was better fungicide and the suitable storage temperature was at 3～5 ℃ for 'Shatangju' fruit.