Abstract: Effects of 2h, 5d, and 30d of storage at 5℃ on the shelf quality and physiological aspects of Huaizhi litchi were investigated.The results showed that Huaizhi litchi kept at 5℃ cool storage resulted in a significant decrease of fruit quality and an increase in both relative permeability of pericarp cell membrane and peroxidase activity when compared to the control. The change of carbon dioxide and ethylene evolution of litchi in sealed container during shelf life was also discussed.

Key words: litchi, cool storage, shelf quality, physiological change

摘要： 荔枝果实在5℃下分别冷藏2h、5d、30d后,货架期品质明显降低;果实果皮细胞质膜相对透性和POD活性升高。同时测定了不同冷藏处理果实货架期间密闭状态下的CO₂和乙烯浓度的变化。

关键词: 荔枝, 冷藏, 货架品质, 生理变化