)
)
图3. 不同固体物含量果蜡处理对‘尾张’温州蜜柑果实乙醇含量的影响
A：常温贮藏不同处理乙醇含量;B：冷库贮藏T1（固体物含量20%）与对照处理乙醇含量;C：冷库贮藏T2（固体物含量10%）与对照处理乙醇含量;D：冷库贮藏T3（固体物含量5%）与对照处理乙醇含量。不同小写字母表示同一时间不同处理间差异显著（P<0.05）。下同
Fig. 3. Effects of different solid content of waxing treatments on the contents of alcohol in ‘Praecox Tanaka’ satsuma mandarins
A: Ethanol contents in the juice under different treatments stored at room temperature; B: Ethanol content of fruits treated with T1 (solid content of 20%) and control in cold storage; C: Ethanol content of fruits treated with T2 (solid content of 10%) and control in cold storage; D: Ethanol content of fruits treated with T3 (solid content of 5%) and control in cold storage. Different lowercase letters indicate significant difference among different treatments at the same time (P<0.05). The same as below
