以同一株‘妃子笑’荔枝不同花期果实为研究对象，探讨它们在果实发育和糖组分动态及品质方面的差异。

Fruit development, sugar accumulation dynamics and fruit quality were comparatively studied between fruit from early and late blooms on the same panicle in litchi CV. 'Feizixiao'.

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干白荔枝酒发酵的主要环节是酵母将糖转化为酒精和CO2。

It is the main technical programs in the fermentation of dry white lychee wine that the yeast translates sugar into alcohol and CO2.

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