| Nichina No.1is one cultivar of extra-early-maturing satsuma mandarin, which is widely cultivated on production, which tree potential is strong, and has the characteristics of fast growth, early maturity, flat and small fruits, strong of storability and ability of resistance to anthracnose,etc. But its fruit partial acid flavor and not coloring are common problem on the production. In order to solve this problem,"Nichinan No.1" extra-early-maturing satsuma mandarin was used as test material, and polypeptide and ethephon respectively were used in treating on the young fruits stage and coloring fruits stage. To study the effect of different polypeptide concentrations treatments on size and quality of fruits,and the effect of different concentrations of ethephon treatments on coloring, quality and postharvest storage performance of fruits. The purposes are to find out the suitable method could improve the quality of "Nichinan No.1" extra-early-maturing satsuma mandarin, and provide a reference for production. The results showed as follows:1. Different polypeptide concentrations treatments on Nichinan No.1extra-early-maturing satsuma mandarin fruits had obvious effect on vertical and horizontal diameter and single fruit weight, the results showed that fruits vertical diameter, horizontal diameter and single fruit weight of all polypeptide treatments were larger than CK, and the difference were all significant. Fruits vertical diameter, horizontal diameter and single fruit weight of E (1400-fold) polypeptide treatment were all the largest, vertical diameter was up to47.50mm, horizontal diameter was up to67.39mm, the single fruit weight was up to97.85g, they were9.01%,8.32%and21.01%higher than CK respectively.2. The effect of different polypeptide concentrations treatments on interior quality on Nichinan No.1extra-early-maturing satsuma mandarin fruits showed that1400-fold polypeptide treatment could improve total soluble solids, sugar and ascorbic acid content, reduce the titratable acid cellulose content. And compared with CK, total soluble solids, sugar and ascorbic acid content were5.94%,6.27%and4.95%higher than CK, and titratable acid content was8.89%lower than CK.3. The effect of different ethephon concentrations treatments on fruits peel coloration and interior quality on Nichinan No.1extra-early-maturing satsuma mandarin fruits showed that ethephon treatments decreased chlorophyll content when compared with CK, and the difference was significant. And C (ethephon90mg/L) treatment had the best effect, its chlorophyll content was11.33%lower than CK at harvest; Carotenoids content of ethephon concentrations treatments were all higher than CK, and had significant difference, C (ethephon90mg/L) treatment had the maximum content, it was16.07%higher than CK; Ethephon90mg/L treatment increased total soluble solids and sugar content, decreased titratable acid content. Compared with CK, total soluble solids and sugar content were3.53%and3.51%higher, titratable acid content were13.72%lower.4. Different "Cui Hong Su" concentrations treatments on Nichinan No.1extra-early-maturing satsuma mandarin fruits had obvious effect on peel coloration and interior quality, the results showed that the effect of fruits peel coloration on "Cui Hong Su" treatments were more obvious than ethephon treatments. But after processing, the trees of E(Cui Hong Su2000mg/L) and F (Cui Hong Su2500mg/L) treatments fallened leaves, the higher concentration treatment was more serious. Cui Hong Su1500mg/L treatment increased total soluble solids and sugar content, decreased titratable acid content. Compared with CK, total soluble solids and sugar content were4.12%and4.21%higher, titratable acid content was17.01%lower.5. Preharvest ethephon and ripener "Cui Hong Su" treatments reduced the fruits storability, the result showed that the fruits rot rate and weight loss rate of pre-processing ethephon and ripener "Cui Hong Su" treatments were higher than CK overall, and F (Cui Hong Su2500mg/L) treatment occurred decay3days early, and weight loss rate of E (Cui Hong Su2000mg/L) treatment was the highest, they shortened the shelf life both.6. Preharvest ethephon and ripener "Cui Hong Su" treatments had certain influence on fruits quality during storage. Compared with CK, preharvest ethephon and ripener "Cui Hong Su" treatments improved yellow peel index, increased total soluble solids and sugar content somewhat(except Cui Hong Su2000mg/L and2500mg/L treatments), decreased titratable acid content, also reduced the ascorbic acid content. |
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