打蜡处理对温州蜜柑果实异味物质积累的影响
邹运乾1,张立1,吴方方1,许让伟1,徐娟1,胡世全2,谢合平2,程运江1(
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Effects of Wax Coating on Off-Flavor Compound Accumulation in the Pulp of Satsuma Mandarin
ZOU YunQian1,ZHANG Li1,WU FangFang1,XU RangWei1,XU Juan1,HU ShiQuan2,XIE HePing2,CHENG YunJiang1()
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图1. 不同固体物含量的果蜡处理对‘尾张’温州蜜柑果皮表面形态的影响
A、E：T1处理（固体物含量20%）;B、F：T2处理（固体物含量10%）;C、G：T3处理（固体物含量5%）;D、H：T4处理（固体物含量为0）
Fig. 1. Effects of different solid contents of waxing treatment on the surface morphology of ‘Praecox Tanaka’ satsuma mandarin fruit
SEM pictures of the epidermis and stomata of A, E: T1 (solid content of 20%); B, F: T2 (solid content of 10%); C, G: T3 (solid content of 5%); D, H: T4 (solid content of 0%) coated fruits
