Effects of different storage temperature on the quality of different rootstocks Hongjiangcheng fruit

In this paper the 6 years Hongjiangcheng of tangerine rootstock and lemon rootstock as experimental materials，the fresh keeping effect of Hongjiangcheng of different rootstocks on different storage temperature was studied comparatively. The results showed that Hongjiangcheng of different rootstocks on low-temperature storage reduced weight loss ratio and rotting rate significantly，the best effect of 5℃，Hongjiangcheng of tangerine rootstock and lemon rootstock weight loss rate were lower than the control，and decreased 72.29% and 72.09%，respectively. The Hongjiangcheng of lemon rootstock rotting rate decreased by 81.3% under 5℃. Different degrees of low temperature storage delayed the decrease of vitamin C（VC），soluble solids and soluble sugar content and fruit hardness. The effect was best at 5℃，followed by 10℃.