溫度和數種不同處理對荔枝貯藏壽命之影響

Effects of Temperature and Various Treatments on the Storage Life of Litchi Fruits

本試驗主要探討溫度、化學藥品、一氧化碳和溫湯處理對荔枝貯藏壽命之影響。荔枝果實以0.1% benomyl溫湯（52℃）處理二分鍾後，裝於塑膠袋內能有效的防止爛和褐變。Benomyl，臘加Sodium O-phenyl phenate亦能防止腐損，但是效果不及溫湯處理。上腊、蒸散作用抑制劑（O. E. D. Green, Abion），CaCl2. Nacl等並不具效果。荔枝最適當的貯藏溫度為5℃，高溫增加腐損和褐變速率。溫度低於2℃，雖能抑制腐爛，但褐變速度反而會加快。荔枝果實不具呼吸高峰和乙烯高峰，證實為非更年性果實（non climacteric fruit）。

Temperature, various chemicals, carbon monoxide, controlled atmosphere and hot water (52℃) with 0.1% benomyl were treated for prolonging the storage life of litchi fruits. Postharvest wastage was significantly reduced when the fruits were immersed in hot water with 0.1% benomyl for 2 minutes and then packed in plastic film to prevent the water loss. Benomyl only, and wax (1:20)+ SOPP (Dowicide A) treatment had also effective but in much less degree than that of hot water with 0.1% benomyl treatment. Waxing, antitransparents (OED Green, Abion), calcium chloride and sodium chloride were shown no effect. The optimum storage temperature for litchi fruits is 5℃. Higher temperature increased for the decay and discoloration, temperature lower than that (2℃) would also enhance the rate of discoloration although decay was inhibited. Measurement of respiration and ethylene production confirmed that lichi fruit is nonclimacteric fruit.