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荔枝果实(糯米糍、槐枝)在1℃、5℃、8℃下进行贮藏试验。 低温下荔枝果皮细胞电解质渗漏率升高,当渗出率达到50％果实遭受不可逆的冷害。 低温下果实呼吸作用、乙烯释放、ACC(1-氨基环丙烷-1-羧酸)合成均降低。 实验结果证明荔枝果实的冷藏适温是5℃、在本贮藏条件下糯米糕、槐枝可贮30～35天、好果率85％、货架期24小时。
Litchi fruit (Glutinous Rice, Locust branch) at 1 ℃, 5 ℃, 8 ℃ under the storage test. Litchi pericarp cell electrolyte leakage rate increased at low temperatures, when the exudation rate of 50% of the fruits suffered irreversible chilling damage. Fruit respiration at low temperature, ethylene release, ACC (1-aminocyclopropane-1-carboxylic acid) synthesis are reduced. The experimental results show that the optimum temperature for litchi fruit is 5 ℃. Under the storage conditions, glutinous rice cakes and acacia branches can be stored for 30-35 days with good fruit rate of 85% and shelf life of 24 hours.