四川省农业科学院果树研究所与河北农业大学协作,经过三年努力,研究成功用一种“AB保鲜防腐剂”化学处理贮藏甜橙的新方法,于1984年4月通过中试鉴定.经处理的成熟锦橙,在产地通风库条件下保存4个月,鲜蒂果为79.24%,比现行当家技术2,4—D+多菌灵或甲基托布津处理的高26%,腐果率为1.78%,比现行当家技术的腐果率低4.41～7.81%;失重率低0.21%.果实品种固有的色泽和风味仍保持不变.每100毫升果汁含糖7.1克,酸0.45克,维生素丙52.33毫克,可溶性固形物9%,果汁率60%,品质优于当家技术处理的果实.鉴定现场检查的结论是:“果实色泽橙红,酸甜适度,细嫩化渣,汁丰,品质较佳”.果实的 After three years’ efforts, the Fruit Tree Research Institute of Sichuan Academy of Agricultural Sciences collaborated with Hebei Agricultural University to study a new method for the successful chemical storage and storage of sweet orange with “AB preservation preservative” and passed the pilot test in April 1984. After treatment Of mature Jincheng, which was stored for 4 months in the place of ventilation base, the fresh fruit was 79.24%, which was 26% higher than that of 2,4-D + carbendazim or thiophanate- 1.78%, which is 4.41 ~ 7.81% lower than the current masters’ technique and 0.21% weight loss rate. The intrinsic color and flavor of the fruit varieties remain the same. Sugar content is 7.1 grams, acidity is 0.45 grams per 100 ml of fruit juice, Vitamin C 52.33 milligrams, 9% soluble solids, 60% fruit juice, the quality is better than the fruits processed by the same technology.Conclusion The conclusion of the on-site inspection is: "The fruit is orange and red, sweet and sour, Fruitful