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以‘石硖’龙眼（Ｄｉｍ ｏｃａｒｐｕｓｌｏｎｇａｎ Ｌｏｕｒ．ｃｖ．Ｓｈｉｘｉａ）为试材，研究了冷藏（４ ℃）条件下，适当的ＳＯ２ 熏蒸预处理对果实氧化作用与衰老的影响。结果表明：硫处理果实，呼吸速率比对照显著降低（Ｐ＜ ０．０１），使果实受到不可逆抑制；果皮膜透性和丙二醛（ＭＤＡ）含量比对照明显增加（Ｐ＜ ０．０１），超氧物歧化酶（ＳＯＤ）活性成倍提高，并出现新的ＳＯＤ同工酶带。贮藏效果表明：合理的ＳＯ２ 处理能够延缓果实的衰老进程，延长贮藏寿命
Using Dim ocarpus longan Lour.cv.Shixia as test material, the effects of appropriate SO2 fumigation pretreatment on fruit oxidation and senescence under cold (4 ℃) conditions were studied. The results showed that the sulfur and the respiration rate of the treated fruits were significantly lower than those of the control (P <0.01), and the fruits were irreversibly inhibited. The pericarp permeation and malondialdehyde (MDA) contents were significantly increased (P <0.01) , Superoxide dismutase (SOD) activity increased exponentially, and the emergence of a new SOD isozyme band. Storage results show that: a reasonable treatment of SO2 can delay the aging process of fruit, extending shelf life