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荔枝采收后立即用二氧化硫熏蒸,以防止果皮在干燥作用中腐烂或褐变。文章列出了在贮藏室用二氧化硫熏蒸0—30分钟的荔枝(毛里求斯种)果皮、果肉和种子的含硫量资料。只是果皮的硫残留量有较明显的增加(0.067—0.076％),未处理对照为0.046％。对其食用品质没有不利的影响。
Litchi fumigation with sulfur dioxide immediately after harvest to prevent the pericarp decay or browning in the drying effect. The article lists the sulfur content of the pericarp, pulp and seeds of litchi (Mauritius variety) fumigated with sulfur dioxide in storage for 0-30 minutes. Only the peel sulfur residue had a significant increase (0.067-0.076%), untreated control was 0.046%. No adverse effect on their eating quality.