枇杷是我国南方的传统水果,果实色泽橙黄,柔软多汁,酸甜可口,风味独特,深受广大消费者的喜爱。果实的营养也十分丰富,钙、铁、磷、维生素C和胡萝卜素的含量比较高,其中胡萝卜素和磷的含量高于柑橘、香蕉和菠萝。但果实在初夏成熟,不耐贮藏和运输,一般常温下贮藏不超过20天,便会失水皱缩或因腐烂而失去食用价值。因此,做好枇杷的保鲜工作,延长鲜食供应期,对果农来说尤为重要。 Loquat is the traditional fruit of southern China, the fruit color yellow, soft and juicy, sweet and sour taste, unique flavor, by the vast number of consumers. Fruit nutrition is also very rich in calcium, iron, phosphorus, vitamin C and carotene content is relatively high, including carotene and phosphorus content is higher than citrus, bananas and pineapples. However, when the fruit is mature in early summer, it is impatient for storage and transportation. Generally, it will not lose water or shrink when it is stored at room temperature for not more than 20 days and will lose its edible value due to decay. Therefore, to do a good job loquat preservation work, to extend the supply period of fresh food is particularly important for the farmers.