【摘要】：馬水桔因?yàn)槠湮短鸲嘀奶攸c(diǎn)為很多人所喜愛(ài),并且由于陽(yáng)春盛產(chǎn)馬水桔,所以馬水桔又被人們稱為陽(yáng)春甜桔。近年來(lái),在陽(yáng)春當(dāng)?shù)乇粡V泛種植,遍布該市16個(gè)鎮(zhèn)(街道),總面積達(dá)20.5萬(wàn)畝,總產(chǎn)值超過(guò)7億元。馬水桔是著名的廣東四大名桔(沙糖桔；陽(yáng)山桔；馬水桔；春甜桔)中最有代表性的一種。馬水桔憑借它晚熟、味美、產(chǎn)量高、等特點(diǎn)廣銷(xiāo)于我國(guó)各大城市(京、津、滬、魯),和世界各地(越南、泰國(guó)等)。面對(duì)產(chǎn)業(yè)的壯大,采后保鮮成為保證馬水桔正常運(yùn)輸、銷(xiāo)售的關(guān)鍵環(huán)節(jié)。馬水桔能夠存儲(chǔ)的時(shí)間并不長(zhǎng),如果采摘過(guò)后沒(méi)有及時(shí)賣(mài)出,再加上運(yùn)輸過(guò)程中的顛簸,就容易導(dǎo)致腐爛,從而給廠家?guī)?lái)嚴(yán)重的經(jīng)濟(jì)損失。本實(shí)驗(yàn)通過(guò)利用臭氧濕冷貯藏和常溫貯藏對(duì)比,對(duì)馬水桔貯藏保鮮專(zhuān)利技術(shù)成果的推廣示范進(jìn)行研究。試驗(yàn)結(jié)果表明：(1)在常溫的條件下,采用超聲波增加儲(chǔ)存地的濕度,將濕度控制在百分之八十到八十五之間,經(jīng)過(guò)45天的貯藏后,臭氧處理及保鮮劑處理能有效減少馬水桔貯藏病爛率,減少果實(shí)主要營(yíng)養(yǎng)成分的損耗以及降低果實(shí)乙醇含量的增加。(2)當(dāng)儲(chǔ)存地的溫度低于常溫處于五到八度之間時(shí),而濕度在八十五到九十之間時(shí),經(jīng)過(guò)90天的貯藏后,臭氧處理及保鮮劑處理能有效減少馬水桔貯藏病爛率,減少果實(shí)主要營(yíng)養(yǎng)成分的損耗以及降低果實(shí)乙醇含量的增加,效果比在常溫庫(kù)環(huán)境貯藏更佳。(3)在常溫庫(kù)及超聲波加濕調(diào)控的環(huán)境(19.7-26.5℃,相對(duì)濕度80%-85%),經(jīng)過(guò)45天的貯藏后,經(jīng)過(guò)臭氧處理或經(jīng)保鮮劑處理的馬水桔能保持較低的無(wú)萼率,桔的外皮和果肉都可以被保存的很好。(4)在濕冷條件下(溫度保持在5-8 ℃,相對(duì)濕度保持在85-90%),經(jīng)過(guò)90天的貯藏,保鮮處理過(guò)的馬水桔比沒(méi)經(jīng)任何處理的馬水桔明顯保持更好的品質(zhì),保持較低的無(wú)萼率,萼片和果實(shí)表皮均能保持更好的亮度和色澤。并且,在常溫條件下存儲(chǔ)的桔并沒(méi)有在濕冷狀態(tài)下存儲(chǔ)的桔新鮮。
[Abstract]:The mandarin orange is popular with many people because of its sweet and juicy characteristics, and it is also called Yangchun sweet orange because of its rich sprouts in Yangchun. In recent years, it has been widely planted in Yangchun, covering 16 towns (streets), with a total area of 205000 mu and a total output value of more than 700 million yuan. Mashu orange is one of the most representative among the famous four famous oranges in Guangdong province (Shatang orange; Yangshan orange; mandarin orange; spring sweet orange). By virtue of its late maturity, taste and high yield, Mashu orange is widely sold in the major cities of China (Beijing, Tianjin, Shanghai, Lu) and all over the world (Vietnam, Thailand, etc.). In the face of the expansion of the industry, postharvest freshness has become the key link to ensure the normal transportation and sale of Mishui orange. The storage time of mashu orange is not long, if it is not sold in time after picking, coupled with the bumps in the transportation process, it will easily lead to decay, which will bring serious economic loss to the factory. In this experiment, the application and demonstration of patent technology for storage and preservation of Mishui orange were studied by using ozone wet and cold storage and normal temperature storage. The results showed that: (1) under normal temperature, ultrasonic wave was used to increase the humidity of the storage area, and the humidity was controlled between 80% and 85. After 45 days of storage, Ozone treatment and preservative treatment can effectively reduce the rotting rate, the loss of the main nutrients and the increase of ethanol content of the fruit. (2) when the temperature of the storage area is lower than normal temperature and the temperature is between 5 and 8 degrees, When the humidity was between 85 and 90, after 90 days of storage, ozone treatment and preservative treatment could effectively reduce the rot rate, decrease the loss of the main nutrients and increase the ethanol content of the fruit. The effect was better than that in room temperature storage environment. (3) in room temperature reservoir and ultrasonic humidification control environment (19.7-26.5 鈩，

本文編號(hào)：2354358