中国果树Issue(8)：18-25,34,9.DOI:10.16626/j.cnki.issn1000-8047.2026.08.003
荔枝采后生理特性及保鲜技术研究进展
Research progress on postharvest physiological characteristics and preservation technologies of litchi
摘要
Abstract
Litchi is highly prone to browning and rot after harvest,with a shelf life of only 1-2 days at room temperature,which seriously restricts its circulation and industrial value.This paper systematically reviews the key postharvest physiological characteristics and quality deterioration mechanisms of litchi,including vigorous respiratory metabolism,ethylene-induced senescence,water loss,enzymatic browning,and microbial infection,and summarizes the research progress of mainstream preservation technologies.Physical preservation,chemical preservation,biological preservation,and other technologies have their own advantages,among them,emerging technologies such as ultra-low temperature dormant fresh-keeping,nanomaterial composite coatings,and intelligent temperature control exhibit broad application prospects.However,the current litchi industry is faced with challenges such as low technology integration,imperfect cold chain logistics,high preservation costs,and an incomplete quality standard and inspection system.Future research should focus on multi-technology collaborative innovation,cold chain construction,development of low-cost green materials,and establishment of standard systems,so as to promote the development of litchi preservation in the direction of intelligence,greenization,and industrialization,and boost industrial upgrading.关键词
荔枝/生理特性/品质劣变/保鲜技术/产业挑战Key words
litchi/physiological characteristic/quality deterioration/preservation technology/industrial challenge分类
农业科技引用本文复制引用
陆家明,李叶清,刘泽远,刘红枫,黎仿文,陈凤祥,陈艳艳,刘长鑫,农臻欢,李金清,刘福建,卢荣清,陈春帆,吴明,吴秀玲..荔枝采后生理特性及保鲜技术研究进展[J].中国果树,2026,(8):18-25,34,9.基金项目
广西壮族自治区农业农村厅2024年广西农业和乡村振兴人才培养专项项目-农业科技青年人才托举工程项目-大棚荔枝绿色栽培技术项目(GXQNTJ242113). （GXQNTJ242113）
