荔枝果实采后商品化处理和贮藏技术

荔枝是我国南方著名的主要亚热带果树，但其果实成熟于高温季节，采后由于果皮褐变(即失去红色)和果实腐烂而使果实迅速劣变，常温下的采后寿命少于3 d，这种短的采后寿命严格限制荔枝的长距离贮运、销售和消费。因此，荔枝采后技术研究成为荔枝生产的关键问题。该文全面地介绍了荔枝果实采后腐烂和损失的原因（即荔枝果实的结构特性、生理和病理原因），荔枝果实采后商品化处理和贮藏技术，包括不同品种的耐贮运性、采收成熟度和采收方法、选别和分级、杀菌剂浸泡、减少失水处理、减少果皮褐变和保持果实红色处理（如熏硫处理、酸浸或塑料包装）、检疫杀虫处理、预冷、包装、贮藏（常温贮藏、低温贮藏、气调贮藏、自发气调贮藏）、运输和销售。

Commercial postharvest handling and storage technology of litchi fruit

Litchi is a famous subtropical fruit species in southern China. Since litchi fruit mature in hot season, the fruit deteriorate rapidly after harvest due to pericarp browning (i.e. loss of red color) and fruit decay, the postharvest life of fruit at ambient temperature is less than 3 days. This short postharvest period limits its long-distance transportation, marketing and consumption. Therefore, postharvest research becomes a key problem in the development of litchi production. This paper comprehensively introduces the causes of decay and losses of litchi fruit (i.e. the structural characteristics of fruit, the physiological and pathological causes), techniques of commercial postharvest handling and storage of litchi fruit, including differing storage characteristics of cultivars, harvest maturity and harvesting method, sorting and grading, fungicides dipping, treatments to reduce water loss, treatments to reduce pericarp browning and maintain red color of litchi fruit such as SO₂ fumigation, acid dipping or plastic packaging, quarantine treatment such as insect disinfestations, precooling, packaging, fruit storage under ambient temperature, cold storage, controlled or modified atmosphere storage, transportation and marketing.