比较了5个荔枝(LitchichinensisSonn.)品种“(怀枝”、“糯米糍”、“桂味”、“红蜜荔”和“水晶球”)果实采后在常温下的衰老表现。其中,“糯米糍”果实衰老褐变快,而“桂味”衰老最为缓慢。果实褐变过程伴随失水,但品种间脱水速度与果实衰老的速度无显著相关性。果皮的褐变潜力、果皮细胞壁糖醛酸含量、果胶甲酯化程度、果皮和果肉总钙含量、果皮水溶性钙含量与果实衰老均无显著的相关性,但膜透性与坏果率呈显著的正相关,而果皮结构钙与之有显著的负相关性。 The senescence performance of five fruits of Lychee (LitchichinensisSonn.) At room temperature after harvest was compared among the fruits of “Wuxian”, “Glutinous Rice”, “Guiwei”, “Hongmeili” and “Crystal Ball” Among them, the “glutinous rice cake” browning fast aging, and “cinnamon” aging is the slowest. Fruit browning process accompanied by water loss, but the rate of dehydration between varieties and fruit senescence rate no significant correlation. Pericarp browning potential, pericarp cell wall uronic acid content, pectin methyl esterification, pericarp and pulp total calcium content, peel water-soluble calcium content and fruit aging were not significantly correlated, but the membrane permeability and bad fruit rate There was a significant positive correlation, while the pericarp calcium had a significant negative correlation.