Preservation Effect of Prochloraz-manganese Chloride Complex on Postharvest 'Shatangju' (Citrus reticulata) Fruits.

[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]