Influence of wax-coating on Physiology and biochemistry of Hong-Ju fruit during storage;
涂蜡对红桔货架期果实生理生化的影响
The result shows that : as to the weightiness ratio, compared with comparison, wax-coating was reduced 46.
结果表明,贮藏80天后,涂蜡处理的红橘果实失重率比对照降低46。
Effects of waxing on Penicillium italicum and P.digitatum on Citrus;
涂蜡对柑橘青绿霉菌的影响