不同贮藏温度对冷处理护色荔枝贮藏品质的影响

以糯米糍等5个品种的荔枝果实为试材，研究经3～5℃冷处理结合护色后，不同贮藏温度（-2～0℃，1～4℃）对荔枝果实贮藏品质的影响。结果表明，荔枝采后经3～5℃冷处理结合保鲜剂护色后，快速置于-2～0℃条件下贮藏，可有效降低果实水分和糖、酸、VC等营养物质的损耗，保持良好的果皮、果肉色泽及口感，贮藏100～120d，好果率可达98％以上。

Effects of Different Storage Tempertures on the Quality and Storability of Litchi after Cold Treatment and Color Protection

Taking 5 varieties of litchi fruit such as Nuomici as experimental materials, after the 3 ～ 5 ℃ cold treatment combined with color protection, we researched the impact of different storage temperatures（-2～0 ℃, 1～4 ℃） on storage quality of litchi fruits. The results showed that, after the 3～5 ℃ cold treatment combined with preservative color protection, litchi fruits were quickly put into -2～0 ℃ storage, the consumption of water and nutrient substance such as sugar, acid and VC reduced, peel and flesh color and taste maintained well. After 100-120 days storage, good fruit rate was up to 98%.