【摘要】 荔枝（Litchi chinensis Sonn.）是驰名中外的岭南佳果,但采收后三至四天便变褐变质。本试验用气调贮藏防止荔枝变褐。结果如下: 1.用气调方法可贮藏荔枝30～40天（贮藏温度是1～3 ℃）,基本上保持荔枝的鲜红色泽和原有的风味。 2.糯米糍和淮枝气调贮藏合适的气体比例是3％CO₂和5％O₂。桂味气调贮藏合适的气体比例是5％CO₂和5％O₂。过高浓度的CO₂（5％以上）产生异味和褐变增多等生理伤害。 3.气调贮藏能较大幅度降低荔枝果皮多酚氧化酶活性。更多还原

【Abstract】 Litchi (Litchi chinensis Sonn. ) is a famous fruit indigenous to southern China. When the fruit is fully rip; it is beautifully bright red, but the color fades rapidly and turns dull brown and deteriorates after being kept at room temperature.The present study was made to prevent the browning of litchi by controlled-atmosphere (CA) storage.Litchi were found to store well in CA for 30 to 40 days at 1-3c° their original red color and flavor could be almost kept. The CA method was found to be better than the " MA (modified-atmosphere) for storing litchi.The proper CA conditions for storing the variety "Huai-Zhi" (淮枝)and " Nuo-Mi-Ci" (糯米枝)were found to be 3% CO2 and 5% O2 and those for the variety"Gui-Wei " (桂味)were 5% CO2 and 5% O2. When the CO2 concentration was raised to over 5%, off-flavor could be produced and the browning was increased.The activity of polyphenol oxidase in litchi pericarp decreased greatly unde rthe conditions of CA.更多还原