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荔枝果实中含有多种形态钙，其中以水溶性钙含量为主，不同形态钙在贮藏过程中相互转化。外源钙的加入提高了细胞钙即结合态钙的相对含量，不同处理中以4％、8％CaCl2的冷藏保鲜效果较佳。钙处理使水溶性阳离子总量在贮藏后期仍保持较高水平。
Litchi fruit contains a variety of forms of calcium, including water-soluble calcium-based, different forms of calcium in the conversion process. The addition of exogenous calcium increased the relative content of cellular calcium, ie bound calcium, and the preservation effect of 4% and 8% CaCl2 in different treatments was better. Calcium treatment so that the total amount of water-soluble cations in the late storage remained high.