图2. 不同固体物含量的果蜡处理‘尾张’温州蜜柑对果实内部CO₂和O₂的含量的影响
A：常温贮藏果实内部CO₂含量;B：低温贮藏后转常温贮藏果实内部CO₂含量;C：常温贮藏果实内部O₂含量;D：低温贮藏后转常温贮藏果实内部O₂含量。不同小写字母代表同一时间节点不同处理间统计检验在5%水平差异显著,*代表同一处理下不同时间节点间统计检验在5%水平差异显著

Fig. 2. Effects of different solid content of waxing treatments on the contents of CO₂ and O₂ in ‘Praecox Tanaka’ satsuma mandarins fruits
A: Internal CO₂ concentration of ‘Praecox Tanaka’ Satsuma mandarins stored under normal temperature; B: Low temperature and then transferred to normal temperature; C: Internal O₂ concentration of ‘Praecox Tanaka’ satsuma mandarins stored under normal temperature; D: Low temperature storage and then transferred to normal temperature. Different lowercase letters represent significant differences at 5% level between different solid content of waxing treatments under the same time point, * represent statistically significant differences at 5% level at different time point