不同低温保鲜技术对麻阳冰糖橙贮藏品质的影响

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中图分类号：S666.4 文献标识码：A 文章编号：1006-060X（2025）09-0071-06

Abstract：Thisstudyaims toexplortheefectsofdiferentlow-temperaturepreservationtechiquesonthequalityofpostharvest Bingtang oranges.Bingtang oranges from Mayang Wereusedas the experimental materials and subjected toconventional lowtemperaturepreation（CG），owtmperaturepreseatioobieditig-vagelectricfeldtratmet（A）frgt preservation（B），andfreeingpoitpresevationcombinedwithigh-voltageelectricfeldtreatment（C）.Thefruitcolo，ightlos rate，decayate，ardessfavoandutrientcntetweremeasudwitin5daysofsorage.Thesultsaresummaedfollos. （1）CG treatmentwasonlysuitableforshort-termstorage.Thefruits treatedwithCGfor75daysshowedadarkenedandredishfruit color， a cumulative weight loss rate of 17.26% ，a cumulative decay rate of 14% ，and a VC loss rate of 39.1% ，which indicated poor storagequality.（2）AandCtreatmentsbasicallymaintaedteualityandfavoroftefruitsuringthestorageperiod，hileboth treatmentsshowed fruitskin browningatthelate stageof storage，whichresulted inadeclineincommercial value.WhenAand C treatmentsarsedforlongtestorage，itisecssytooptizeteparametersadselectanappopateelectricfeditesity （3）The Btreatmentservedastheoptimalsolutionforlong-temstorage.It maintainedthefruitappearanceandcolor，ihibitedthe weightlossanddecayeptfruithrdessandfavor，andrducedutrientlossuringthestorageperiod，demonstratigtebest comprehensive performance.This treatmentcandelaythefruit damageand prolong theshelf ife，therebymaintainingthecommercial value of fruits to the maximum extent.

Keywords：Bingtang orange; fruit quality;preservation

冰糖橙（CitrussinensisOsbeck）是20世纪60年代从普通甜橙实生变异中选出的地方良种，原产于湖南洪江市（原黔阳县）[，其果实甜脆多汁，化渣，无核或极少核，可溶性固形物含量高，风味上乘。（剩余7275字）