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‘桂味’和‘M-选’荔枝假种皮中的糖浓度,在花后52～53天加速上升之前,葡萄糖和果糖有一明显的低落,系假种皮前期生长导致的稀释效应所致。糖积累的速率与假种皮生长的快慢一致、种子正常果的糖积累落后于种子败育果,与胚争夺溶质有关。品种间蔗糖向单糖的转化率不同与pH值不同导致蔗糖酶活性不同有关。琥珀酸从初期的极高水平迅速降至与苹果酸相近的低水平乃荔枝的一大特点。单果含酸量在下降前有个积累过程与呼吸商偏低有关。荔枝具有“转熟”(veraison)征候群的若干要素,但荔枝假种皮与葡萄中果皮的发育成熟殊异。
The sugar concentrations in the cinnamon and ’M-selected’ litchi seed barks were significantly lower from 52 to 53 days after anthesis, with a marked decrease of glucose and fructose due to the dilution effect caused by pre-arboricidal growth . The rate of sugar accumulation is consistent with the growth of the pseudocarp, and the sugar accumulation in the normal fruit of the seed lags behind that of the aborted fruit, which is related to the competition of the embryo with the solute. Different varieties of sucrose to the conversion rate of monosaccharides with different pH value led to different sucrase activity. The rapid decrease of succinic acid from very high initial levels to a low level similar to that of malic acid is a major feature of litchi. Fruit acid content decreased before there is a process of accumulation and low respiratory related. Litchi has several elements of a “veraison” syndrome, but the development of the litchi seed coat differs from that of the grape peel.