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果皮褐变是影响荔枝贮藏、缩短货架期和降低商品价值的主要因素。中国科学院植物研究所研究了用草酸处理和室温贮藏对荔枝采后果皮褐变的影响。研究表明,由于草酸处理后,增加了果皮保护膜的完整性,阻止了果皮中花青素的褪色,减缓了氧化反应,使荔枝贮藏期过氧化酶活性明显下降,
Peel browning is the main factor affecting the litchi storage, shorten the shelf life and reduce the value of the commodity. Institute of Botany, Chinese Academy of Sciences, oxalic acid treatment and storage at room temperature on the post-harvest litchi peel browning. The results showed that the oxalic acid treatment increased the integrity of the pericarp protective film, prevented the fading of anthocyanin in the peel and slowed down the oxidation reaction, thus significantly reduced the peroxidase activity of litchi during storage,