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本试验是在中国科学院植物研究所和北京市崇文区菜站用气体控制法(简称 CA)进行西红柿保鲜贮藏的方法启示下,与上海市果品公司、黄岩县水果公司协作进行。试验分两部分:(1)果实防腐试验,按中国农科院柑桔所外销柑桔2,4—D 和杀菌剂处理协作意见(初稿)之设计,2,4—D 用量适当减少。每处理30市斤左右,采后即时浸果半分钟,随即光果散装入木制长箱,置自然温度贮藏室贮藏。不定期检查腐果情况。(2)CA 法贮藏果实,采后均用1000PPM50%托布津+100PPM2,4—D 防腐处理,用自然降氧法在自然温度下进行。按不同氧分压3—5%、6—8%、9—11%和14—16%分组处理。贮藏果实均排列在小木架上,
This experiment was carried out in collaboration with Shanghai Fruit Company and Huangyan County Fruit Company under the inspiration of Institute of Botany, Chinese Academy of Sciences and Chongwen District, Beijing, using gas control method (CA) for preservation and storage of tomatoes. The test is divided into two parts: (1) fruit preservation test, according to the Chinese Academy of Agricultural Sciences citrus exports of citrus 2,4-D and disinfectant treatment collaborative views (draft), 2,4-D dosage decreased. About 30 pounds per treatment, instant immerse the fruit after harvest for half a minute, then the light fruit loose into the wooden box, set the natural temperature storage room storage. Occasional inspection of rotten fruit situation. (2) The fruits stored by CA method were all preserved with 1000PPM 50% Topaz + 100PPM2,4-D preservatives after natural storage, and were naturally deoxidized at the natural temperature. According to different oxygen partial pressure 3-5%, 6-8%, 9-11% and 14-16% grouping. Storage fruits are arranged in a small wooden frame,