During storage, pericarp browning index of 'Wuye' lychee was remarkable lower (P<0．05) than 'Lanzhu'. There were higher contents of carotenoid and flavonoid in 'Wuye' lychee than 'Lanzhu'.
贮藏期间，“乌叶”果皮褐变指数显著低于“兰竹”，“乌叶”果皮的类胡萝卜素、类黄酮含量显著高于“兰竹”。
参考来源 - “乌叶”和“兰竹”荔枝果实耐贮性差异的采后生理学研究·2,447,543篇论文数据，部分数据来源于NoteExpress
Using orthogonal experiment, the effects of biological inhibitors on longan pericarp Browning and the freshness quality were analyzed.
采用正交试验方法，分析了生物抑制剂对龙眼果皮褐变和保鲜效果的影响。
These changes seemed to prevent the pericarp from losing water and subsequent decay, to delay browning process and thus prolong the storage life.
套袋后的变化有利于增强果皮的保水能力和延迟衰老，从而推迟失水褐变出现的时间，延长果实的贮藏寿命。
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