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为研究温州蜜柑的常温贮藏保鲜技术,于1981年冬和1982年冬进行了两次试验。试验结果表明:利用普通仓库作贮藏库,将果实用1000ppm多菌灵+400ppm2.4—D混合液浸2分钟,再用O.02毫米聚乙烯薄膜小袋单果包装,然后装入瓦棱纸箱入库贮藏,103天后的好果率仍达91.6％,腐果率为4.92％,失重率仅2.48％。这一贮藏技术简便易行,成本较低,贮藏效果良好,在目前尚无冷藏设备的情况下具有推广价值。
In order to study the storage and preservation technology of Satsuma mandarin at room temperature, two tests were conducted in the winter of 1981 and the winter of 1982. The results showed that: using ordinary warehouse as storage, the fruit was dipped with 1000ppm carbendazim + 400ppm2.4-D mixture for 2 minutes, and then O.02 mm polyethylene film sachet packaging, and then into the tile box After storage for 103 days, the good fruit rate still reached 91.6%, the fruit rot rate was 4.92% and the weight loss rate was only 2.48%. This storage technology is simple, low cost, good storage effect and has promotional value in the absence of refrigeration equipment.