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应用食盐对温州蜜柑尾张进行贮藏防腐试验结果表明:食盐作温州蜜柑果实的杀菌防腐材料,防止青绿霉、蒂腐病等贮藏病害有良好效果。食盐与2,4—D250ppm等保鲜剂混合浸果处理,浓度以1%～4%较为适宜,显著优于单用食盐处理。食盐浓度高达6%时,对果实有药害,反而降低防腐效果。
The application of salt to Wenzhou Satsuma matsutake preservative test results showed that: salt as the germ anti-corrosion materials of Satsuma mandarin fruit, to prevent green mold, rot and other storage diseases have a good effect. Salt and 2,4-D250ppm and other preservative mixed immersion treatment, the concentration of 1% to 4% is more appropriate, significantly better than single salt treatment. Salt concentration up to 6%, the fruit has injury, but reduce the effect of preservatives.