Objective The effect of different preservative treatments on the post-harvest quality and storage performance of Yunnan satsuma mandarin fruit were studied in order to screen out a low-cost, simple and effective preservative for postharvest citrus fruits.

Method Using Yunnan satsuma mandarin as test materials, the fruits were immersed in solutions of Beijia (BJ), Prochloraz (MXA), Fluroxypyr (LFB), 2,4-Dichlorophenoxyacetic acid (2,4-D), and Imazalil sulfate (LSY) for 2 minutes, with water without preservatives as the control (CK). The changes in fruit quality and storage performance during room-temperature storage were investigated.

Result The color change of satsuma mandarin peel mainly occurs 28~42 days after storage, with the peel turning completely yellow at 42 days. When stored for 56 days, the color difference index L* and b* values of the fruit peel were highest in the LFB treatment, followed by the 2,4-D treatment, and lowest in the CK condition. The fruit of the CK had the highest a* and CI values, followed by the LSY treatment, and the LFB treatment had the lowest. The weight loss rate of fruits showed an increasing trend with prolonged storage time. At 56 days of storage, the weight loss rate of fruits treated with 2,4-D was the lowest, followed by LFB treatment, and the highest under CK conditions. The trend of fruit decay rate is the same as that of weight loss rate. After 56 days of storage, the fruit decay rate of LFB treatment is the lowest, followed by LSY treatment, and the highest under CK conditions. After storage for 56 days, the fruit hardness of LFB treatment was the highest, followed by LSY treatment, and the lowest under CK conditions. The respiration rate of satsuma mandarin fruits in each treatment group showed a trend of first decreasing and then increasing with storage time. At 56 days of storage, the respiration rate of fruits treated with 2,4-D was the lowest, followed by LSY treatment, and the highest under CK conditions. As the storage time increased, the TA content of the fruit gradually decreased, while the TSS content showed irregular fluctuations. At 56 days of storage, the TSS content of the fruit treated with MXA was the highest, and the lowest under BJ treatment; The fruit TA content was highest under LSY treatment and lowest under CK conditions.

Conclusion The use of preservatives has delayed the deterioration and decay of fruit quality to varying degrees. Among them, LFB and 2,4-D treatments have shown excellent anti-corrosion and preservation effects, effectively extending the shelf life of fruits.