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采后龙眼果实在常温下贮藏，３ｄ内超氧物歧化酶（ＳＯＤ）活性降低不明显，膜脂过氧化产物丙二醛（ＭＤＡ）积累少，果实色、香、味均正常。３ｄ以后，ＳＯＤ活性迅速下降，ＭＤＡ含量和过氧化物酶（ＰＯＤ）活性显著升高。采后第５ｄ与第２ｄ相比，ＳＯＤ活性下降５０．３％，ＭＤＡ含量升高２．２倍，ＰＯＤ活性提高３倍，可溶性蛋白质是原来的４３．１％，证明采后龙眼果实３ｄ以后内源清除活性氧的能力减弱，膜脂过氧化程度加强，果实逐渐衰老变质。果实经过熏硫处理，可以降低膜脂过氧化程度，延缓果实衰老变质，延长贮藏寿命。熏硫果实与对照相比，采后第５ｄ，ＳＯＤ活性高４２．０％，可溶性蛋白质含量高３２．３％，ＭＤＡ含量低１４．６％，ＰＯＤ活性低９．６％。
The fruits of postharvest longan were stored at normal temperature. The decrease of superoxide dismutase (SOD) activity was not obvious in 3d, and malondialdehyde (MDA) accumulation in membrane lipid peroxidation products was less. The color, smell and taste of fruits were normal. After 3d, the activity of SOD decreased rapidly, MDA content and peroxidase (POD) activity increased significantly. On the 5th day after harvest, SOD activity decreased 50.3%, MDA content increased 2.2 times, POD activity increased 3 times, and soluble protein was 43.1% The endogenous ability to scavenge reactive oxygen species weakened, lipid peroxidation increased, the fruit gradually aging deterioration. Fruit smoked sulfur treatment, can reduce the degree of membrane lipid peroxidation, delaying fruit aging deterioration, prolonging storage life. Compared with the control, the sulfur smoked fruits had 42.0% of SOD activity, 32.3% of soluble protein content, 14.6% of MDA content and 9.6% of POD activity on the 5th day after harvest.