摘要荔枝(‘水东’和‘淮枝’品种)采摘后在常温下易变褐腐烂。经过苯菌灵温汤浸泡处理,套进密封宽大的聚氯乙烯袋子,可以减轻变褐腐烂。在烂果上可分离出曲霉菌和根霉菌。使用苯菌灵浓度范围0.05～0.20％,溶液温度48°～54℃,浸泡时间2～16分钟。具有商品化使用价值的是用0.05％苯菌灵52℃,浸泡2分钟。 Abstract Litchi (’Shuidong’ and ’Huai Zhi’ varieties) are likely to become brown and rot at normal temperature after picking. After benomyl temperature soup soaking, nested sealed large PVC bags, can reduce browning rot. Aspergillus and Rhizopus can be isolated on rotten fruit. Benrobenzene concentration range of 0.05 to 0.20%, the solution temperature of 48 ° ~ 54 ℃, soaking time of 2 to 16 minutes. Commercial use value is 0.05% benomyl 52 ℃, soak 2 minutes.