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Gonggan' (Citrus reticulata) is a famous, high-quality and special citrus cultivar in the Xijiang River valley, Guangdong Province. However, it easily suffers from postharvest diseases, and thus is not tolerant to storage. Based on the preliminary test results, prochloraz-manganese chloride complex was selected as the disinfectant, and prepared into different concentrations for carrying out preservation test by dipping fruits. The fruit weight loss, soluble solids content and decay rate were analyzed, and the application security and sensory evaluation for fruit freshness and flavor were observed. The results showed that dipping fruits with prochloraz-manganese chloride complex solution had significant preservation effect on 'Gonggan' fruits in postharvest storage; the suitable concentration was 2.0 - 3.0 g / L, and the decay rates of fruits stored at room temperature for 30, 60 and 90 d were below 5%, 10% and 15%, respectively. Plate inoculation test further revealed that the pathogen of 'Gonggan' was sensitive to prochloraz-manganese chloride complex, and the concentration of 1.0 g/L was enough to produce significant antimicrobial effect. Other technical links related to postharvest preservation of 'Gonggan' with prochloraz-manganese chloride complex were discussed. [ABSTRACT FROM AUTHOR]

[Objective] The paper was to solve the weakness of heavy postharvest diseases and non-endurable storage of 'Shatangju' , to improve the preservation effect of 'Shatangju'. [Method] Fruits were dipped in different concentrations of prochloraz-manganese chloride complex solutions. The postharvest weight loss rate, soluble solids content and decay rate of fruits wrere determined, and the safety of chemical agents was observed and evaluated. [Result] Prochloraz-manganese chloride complex had significant preservation effect on postharvest 'Shatangju' fruits, and the appropriate concentration was 0. 15%-0.20% (effective content) ; the decay rates of fruits stored at room temperature for 15 , 30 , 45 , 60 and 90 d wereO, 5% , < 10% , < 10% and <30% ; there was no specific changes in smell and flavor of non-decayed fruits. [Conclusion] Prochloraz-manganese chloride complex solution had significant preservation effect on ' Shatangju ' by inhibiting and reducing the growth and development of pathogenic bacteria, and the effect was much belter under refrigeration condition. [ABSTRACT FROM AUTHOR]