广东农业科学2026，Vol.53Issue(1)：123-136,14.DOI:10.16768/j.issn.1004-874X.2026.01.011
不同保鲜剂处理对云南温州蜜柑采后品质与贮藏性能的影响
Effects of Different Preservatives on Postharvest Quality and Storage Performance of Yunnan Satsuma Mandarin
摘要
Abstract
[Objective]The effect of different preservative treatments on the post-harvest quality and storage performance of Yunnan satsuma mandarin fruit were studied in order to screen out a low-cost,simple and effective preservative for postharvest citrus fruits.[Method]Using Yunnan satsuma mandarin as test materials,the fruits were immersed in solutions of Beijia(BJ),Prochloraz(MXA),Fluroxypyr(LFB),2,4-Dichlorophenoxyacetic acid(2,4-D),and Imazalil sulfate(LSY)for 2 minutes,with water without preservatives as the control(CK).The changes in fruit quality and storage performance during room-temperature storage were investigated.[Result]The color change of satsuma mandarin peel mainly occurs 28～42 days after storage,with the peel turning completely yellow at 42 days.When stored for 56 days,the color difference index L* and b* values of the fruit peel were highest in the LFB treatment,followed by the 2,4-D treatment,and lowest in the CK condition.The fruit of the CK had the highest a* and CI values,followed by the LSY treatment,and the LFB treatment had the lowest.The weight loss rate of fruits showed an increasing trend with prolonged storage time.At 56 days of storage,the weight loss rate of fruits treated with 2,4-D was the lowest,followed by LFB treatment,and the highest under CK conditions.The trend of fruit decay rate is the same as that of weight loss rate.After 56 days of storage,the fruit decay rate of LFB treatment is the lowest,followed by LSY treatment,and the highest under CK conditions.After storage for 56 days,the fruit hardness of LFB treatment was the highest,followed by LSY treatment,and the lowest under CK conditions.The respiration rate of satsuma mandarin fruits in each treatment group showed a trend of first decreasing and then increasing with storage time.At 56 days of storage,the respiration rate of fruits treated with 2,4-D was the lowest,followed by LSY treatment,and the highest under CK conditions.As the storage time increased,the TA content of the fruit gradually decreased,while the TSS content showed irregular fluctuations.At 56 days of storage,the TSS content of the fruit treated with MXA was the highest,and the lowest under BJ treatment;The fruit TA content was highest under LSY treatment and lowest under CK conditions.[Conclusion]The use of preservatives has delayed the deterioration and decay of fruit quality to varying degrees.Among them,LFB and 2,4-D treatments have shown excellent anti-corrosion and preservation effects,effectively extending the shelf life of fruits.关键词
温州蜜柑/氯氟吡氧乙酸/2,4-二氯苯氧乙酸/采后保鲜/果实品质Key words
satsuma mandarin/fluroxypyr/2,4-dichlorophenoxyacetic acid/post-harvest preservation/fruit quality分类
农业科技引用本文复制引用
潘黎,李安润,闫素云,张碧蓉,史文斌,段敏仙,高俊燕,赵俊,周先艳..不同保鲜剂处理对云南温州蜜柑采后品质与贮藏性能的影响[J].广东农业科学,2026,53(1):123-136,14.基金项目
云南省科技计划建设面向南亚东南亚科技创新中心专项(202503AP140047) （202503AP140047）
国家柑橘产业技术体系专项(CARS-26) （CARS-26）
云南省科技创新引导与科技型企业培育计划项目(202404BU090019) （202404BU090019）
