中文摘要：

以果皮塌陷指数和变色指数为测定指标,研究橘油及振动胁迫处理对锦橙果皮油胞病的影响。结果表明：随橘油体积分数增大果皮油胞病逐渐加重,并以100%橘油处理对锦橙果皮油胞病的诱导效果最明显;锦橙果皮油胞病发病程度随着振动胁迫强度增大而加重,其中500r/min的诱导效果最显著。另外,在橘油和振动胁迫处理后的果实在不同温度下贮藏时,发现20℃贮藏的锦橙果皮油胞病最为严重,0℃冷害温度也能加剧果实油胞病的发生,5℃贮藏的锦橙果皮油胞病最轻微。研究结果为进一步研究柑橘油胞病的发生机理及防控措施提供理论依据。

英文摘要：

The respective effects of post-harvest citrus oil induction and vibration stress treatment on oleocellosis in Jincheng orange peel were studied based on collapse index and color index.Oleocellosis in Jincheng orange peel showed a gradual increase as the concentration of citrus oil increased.The most serious oleocellosis in citrus peel could arise from 100% citrus oil treatment.In addition,mechanical vibration stress also could induce oleocellosis in Jincheng orange peel.Mechanical vibration stress at 500 r/min revealed the most obvious effect on oleocellosis formation.Moreover,Jincheng oranges treated with citrus oil or mechanical vibration stress were also used to explore the effect of storage temperature on oleocellosis in their peels.As a result,Jincheng oranges stored at 20 or 5 ℃had the severest change in oleocellosis.However,Jincheng oranges had the slightest change in oleocellosis during 5 ℃ storage.Therefore,these results can provide a theoretical reference for exploring the mechanisms and control strategies of oleocellosis.