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以‘岵山晚荔’果实为试材,在(5±1)℃和25℃环境下研究其采后失水和褐变的变化规律,并利用显微镜观察果皮表皮结构。结果表明:随贮藏时间延长,荔枝果皮失水和褐变情况严重,果实失重增加;在(5±1)℃贮藏条件下,观察到荔枝果皮表皮结构有轻微破坏,海绵层组织细胞失水收缩,维管束结构可见,细胞层次界限虽不明显,但表皮结构破坏程度轻,能够保持较好的完整性,保持荔枝贮藏品质,使贮藏期延长至36 d;在25℃贮藏条件下,通过切片观察到贮藏时间越长表皮组织结构破坏增加,小突起受到破坏,形成凹陷腔,细胞失水,胞间隙减小,细胞层次不明显,果皮褐变严重。
The change of postharvest dehydration and browning was studied under the condition of (5 ± 1) ℃ and 25 ℃ with the fruit of ’Dalaoshan Lateriver’ as test material, and the skin structure of pericarp was observed under microscope. The results showed that with the prolongation of storage time, the dehydration and browning of pericarp were serious and the weightlessness of the fruit increased. Under the storage condition of (5 ± 1) ℃, the epidermal structure of litchi peel was slightly damaged and the water loss and contraction , The vascular bundle structure can be seen, although the cell level boundaries are not obvious, but the destruction of the epidermal structure is light, to maintain good integrity, maintaining litchi storage quality, the shelf life extended to 36 d; at 25 ℃ storage conditions, It is observed that the longer the storage time is, the more destruction of the epidermal tissue structure, the destruction of the small protuberances, the formation of the dimple cavity, the loss of water, the decrease of the interstitial space, the unclear cell layer and the serious browning of the pericarp.