摘要 : 'Nagpur' mandarin fruits (yellowish-green, 50% surface light green) were degreened with 5±2 ppm ethylene by trickle (continuous flow) method at 27-29deg C and 90-95% RH for 48 h. Concentration of 5±2 ppm ethylene was found to be e... 展开 'Nagpur' mandarin fruits (yellowish-green, 50% surface light green) were degreened with 5±2 ppm ethylene by trickle (continuous flow) method at 27-29deg C and 90-95% RH for 48 h. Concentration of 5±2 ppm ethylene was found to be equally effective as 25±2, 50±2 and 100±2 ppm concentration with respect to degreening. Fruit firmness declined and TSS content increased, while acidity decreased on exposure of fruits to ethylene. In a degreening chamber (170X170X227 cm internal dimension), yellowish-green fruits developed yellow to yellowish-orange colour in 48 h with disappearance of green colour, when treated with continuous application of 5±2 ppm ethylene with fresh air at 27-29deg C and 90-95% RH. During degreening, the CO2 level inside the chamber was 0.04-0.05%. Degreening of yellowish-orange fruits (25% surface light green) took 24 h. Degreening increased decay due to stem-end rot incited by Botryodiplodia theobromae. Three preharvest sprays of carbendazim (500 ppm) at 15 day intervals effectively minimized decay in degreened fruits during storage. Post-harvest carbendazim (2000 ppm) treatment before degreening further reduced decay. Mechanical wax coating (Stayfresh highshine wax at 2.5% solids + carbendazim at 2000 ppm) improved sheen as compared with non-waxed fruits. Fruit colour, sheen, turgidity and flavour were acceptable when yellowish-green Nagpur mandarin fruits were treated with carbendazim (pre-and post-harvest applications), degreened, waxed, packed (vented polyethylene lined CFB boxes)and stored at 35±4deg C and 30±5% RH up to 10 days. 收起