Study On Storage Technology Of Mashui Orange In Large Scale Production

Ma Shui orange also called Yangchun sweet orange,a kind of small orange which is high sugar but low acid.Long long ago,It has been cultivated by Yangchun people, and in recent years, is widely planted in Yangchun local, throughout the city 16 town(street).In Yangchun ,Ma Shui orange can bring 700 million yuan value of output every year from a 20.5 thousand arces planting area.Ma Shui orange is one of most favourite varieties in Guangdong and also famous in the country of its valuable quality——late maturity,good taste, fast growing and high yield. At present,Ma Shui orange has been exported to other cities and provinces like Beijing,Shanghai,Liaoning,Gansu,Guangxi,Hunan,and even far to HongKong,Vietnam,Thailand else.Benefiting by the expanse of market,also facing the challege of transportation.Keeping flesh will become to the key. the industry grow,postharvest become the key link to ensure the normal transportation, sales horse orange. Because Ma Shui orange is hard to storage, once the sale is not timely, it will cause serious loss of decay, generally the rate is 25%～35%, and sometime even can reach to about 50%.Base on this situation, we studied on storage of Ma Shui orange by two means and tried to make a demonstration effect for the storage of Ma Shui orange on a large scale. In this experiment, by using ozone Humidicool storage and storage at room temperature for comparison, it showed some test results below(1) at room temperature (19.7-26.5 ℃) and ultrasonic humidifying humidity control (relative humidity range 80%-85%), after 45 days of storage, ozone treatment and preservative treatment can effectively reduced rotting and dehydration rate of Ma Shui orange, reduced the loss of main nutritional components of fruit and kept lower ethanol content in fruits.(2) in the clammy condition(temperature of 5-8 ℃, relative humidity 85-90%) with ultrasonic humidification, after 90 days of storage, ozone treatment and preservative treatment can effectively reduced the rotting and dehydration rate of Ma Shui orange and the loss of main nutritional components of fruit,while kept less ethanol content in fruits. The situation is better than that store at room temperature.(3) at room temperature (19.7-26.5 ℃) and ultrasonic humidifying humidity control (relative humidity range 80%-85%), after 45 days of storage, the ozone treatment or preservative treatment of horse orange can not only keep the abscission rate of sepal lower ,but also the color and luster of sepal and peel better.(4) in the clammy condition(temperature of 5-8℃, relative humidity 85-90%) with ultrasonic humidification, after 90 days of storage, fresh-keeping treated orange can not only keep the abscission rate of sepal lower,but also the color and luster of sepal and peel better than the normal one. In addition, the situation was better than that store at room temperature.