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本文总结了四年来有关不同预冷速度、药剂、包装和温度对荔枝保鲜效果的研究结果及应用情况。荔枝采后快速预冷、药剂防腐保鲜、聚乙烯薄膜包装保湿和冷藏是荔枝中、长期保鲜贮运的基本条件。荔枝果实采后变温会显著降低耐贮性。扑海因防腐保鲜效果最好,在常温(日平均28～29℃)下贮藏8天,乌叶好果率达85％,兰竹15％;在2±1℃下45天,乌叶好果率95％,兰竹96.7％。特克多和多菌灵也都具有显著的防腐保鲜效果,特克多效果比多菌灵好。1986年应用冰水药液预冷并防腐保鲜、结合聚乙烯薄膜包装和冷藏,保鲜46200公斤乌叶荔枝,贮藏25天后经验收,好果率达95％。
This article summarizes the research results and application of four different years on the preservation effect of different precooling speed, medicament, packaging and temperature on litchi. Lychee post-harvest rapid pre-cooling, pharmaceutical preservative preservation, polyethylene film packaging moisturizing and refrigeration is the litchi, long-term preservation of the basic conditions for storage and transportation. Litchi fruit postharvest temperature will significantly reduce storage stability. The best preservative effect of rhabdadine was preserved for 8 days at room temperature (daily average of 28 ~ 29 ℃), the rate of good fruit was 85% and that of blue bamboo was 15%. At 2 ± 1 ℃ for 45 days, 95% fruit rate, blue bamboo 96.7%. Tektronix and carbendazim also have a significant preservative effect, Tektronix better than carbendazim. In 1986, the ice water liquid was precooled and preserved, combined with polyethylene film packaging and refrigerating, preserving 46,200 kg of Ukrainian litchi, after storage for 25 days, the good fruit rate reached 95%.