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本试验主要探讨温度、杀菌剂和人工大气成分对荔枝果实贮藏寿命的影响。在冷藏前用0.05％多菌灵或甲基托布津的温汤(52℃)浸果处理并不能明显地延长荔枝果实的贮藏寿命,有时还会因果皮表面残留水滴而加快腐烂,药物残留量又受限制,在商业冷藏中应慎用或避免使用水溶性杀菌剂;荔枝果实的最适温度是2-4℃,出于节能的目的,在15--28天短期贮期时可采用4—6℃或更高一些温度:氧浓度控制在3—5％以下,能延缓果实褐变与霉烂,但货架期显得更短。
The main purpose of this experiment is to investigate the effects of temperature, bactericide and artificial atmosphere on the longevity of litchi fruits. Pre-cold treatment with 0.05% carbendazim or thiophanate-methyl (52 ℃) did not significantly prolong the shelf life of litchi fruits, and sometimes accelerated decay due to residual water droplets on the surface of the pericarp. Limited, commercial refrigeration should be used with caution or avoid the use of water-soluble bactericides; litchi fruit optimum temperature is 2-4 ℃, for energy saving purposes, 15-28 days in the short-term storage period can be 4- 6 ℃ or higher Some temperature: oxygen concentration control below 3-5%, can delay browning and mildew, but the shelf life is shorter.