Abstract: The experiment was performed to study the effect of NaCl, MnSO₄, NaH₂PO₄, GA₃ treatment and bagging fruits after the second physiological fruit abscission on quality of Cara Cara fruit. The results showed that GA₃ treatment increased the index of fruit shape, bagging could improve the rind brightness and yellowness extremely remarkably, but bagging without bag removal before fruit coloring decreased rind redness and weight of single fruit extremely remarkably; NaH₂PO₄ treatment increased the total of soluble solid remarkably, NaH₂PO₄ and GA₃ treatment improved TA and decreased the ratio of TSS/TA. Bagging and bag removal before fruit coloring and MnSO₄ treatment increased the total of soluble sugar extremely remarkably, bagging and bag removal before fruit coloring and NaH₂PO₄ treatment increased VitC content remarkably.

Key words: Cara Cara, NaCl, GA₃, NaH₂PO₄, MnSO₄, bagging, fruit quality

摘要： 在红肉脐橙成年树幼果期喷布NaCl、MnSO₄、NaH₂PO₄和GA₃处理,于第2次生理落果基本结束后对果实套袋。结果表明,①外观品质:GA₃处理提高了果形指数,套袋后并于果实着色前拆袋或不拆袋均极显著提高了果皮的亮度和黄色度,但套袋后不拆袋也极显著降低了果皮红色度和单果重;②内在品质:NaH₂PO₄处理虽显著提高了可溶性固形物含量,但其和GA₃处理均提高了果实酸含量并降低了糖酸比;套袋并拆袋和MnSO₄处理极显著提高了可溶性总糖含量;套袋并拆袋和NaH₂PO₄处理还显著提高了果实VitC含量。因此,MnSO₄处理和套袋并于果实着色前拆袋有利于红肉脐橙果实综合品质的提高。

关键词: 红肉脐橙, NaCl, GA₃, NaH₂PO₄, MnSO₄, 套袋, 果实品质