BC蜡液涂膜和聚乙烯薄膜单果包装对冰糖橙贮藏期果实品质的影响

探讨不同采后处理方式对普通冰糖橙贮藏期间果实品质的影响，为普通冰糖橙果实采后的科学处理和贮藏保鲜提供理论依据。以成熟普通冰糖橙果实为试验材料，分别采用BC蜡液（BC）和聚乙烯薄膜单果包装（TD）处理，常温贮藏。对处理后的果实在不同时间节点检测果实腐烂率、失重率、可溶性固形物和可滴定酸含量等指标；同时对皱缩度、风味和总体满意度等指标进行感官评价。结果表明，贮藏60 d后，BC和TD处理均能显著降低果实腐烂率和失重率，并且可以延缓果实硬度的下降；常温贮藏中后期，BC处理可以明显提高果实亮度；整个贮藏过程中，处理和对照之间的固酸比差异不显著；贮藏60 d后，BC和TD处理的果实总体满意度显著高于对照。综合结果可知，BC蜡液和聚乙烯薄膜单果包装对减少普通冰糖橙果实腐烂率和保持果实新鲜度效果均较好。

Effects of BC wax coating and polyethylene film packaging on fruit quality of Bingtang orange during postharvest storage

The present experiment was conducted to investigate the effects of different treatments on quality and appearance of Bingtang orange fruits in order to provide the references for scientific storage of postharvest Bingtang orange. The mature fruits of Bingtang orange were used as the materials, and treated with BC wax coating (BC) and polyethylene film packaging (TD), and they were stored at room temperature. The following indicators were detected on the treated fruits at different time points: fruit rot rate, weight loss rate, total soluble solids and titratable acid content. And sensory evaluation was performed on indicators such as shrinkage, flavor and overall satisfaction. The results showed that after 60 days of storage, both BC and TD treatments reduced fruit decay rate and weight loss rate significantly, and delayed the decrease in fruit hardness; BC treatment could improve the brightness of fruits significantly during mid and to late storage at room temperature; During the entire storage process, there was no significant difference in solid acid ratio between the treatment and the control; After 60 days of storage, the overall satisfaction of fruits treated with BC and TD was significantly higher than that of the control. The comprehensive results indicate that BC wax solution and polyethylene film packaging have better effects on reducing the decay rate of Bingtang orange fruits and maintaining fruit freshness.