荔枝果皮结构与果实贮藏性能关系的探讨

在荔枝淮枝品种果实贮藏中进行单果失重率的测定，并通过扫描电子显微镜对鲜果、褐变果、霉变果的果皮进行显微结构的观察，发现荔枝果实外果皮细胞形态结构特殊，向外突出成半球形并和栅状组织一样极易破损失水而加速果皮的褐变。褐变前、霉变前后果实失重率大。电镜下观察霉变果实表面布满着酵母和其它菌体，真菌菌丝侵入果皮内生长繁殖，破坏栅状组织等，是导致果实迅速霉烂的原因之一

STUDY ON THE RELATIONSHIP BETWEEN THE PEEL STRUCTURE AND STORAGE QUALITY OF LITCHI FRUITS

By measuring the weight-loss rate of single fruit during the storage of Litchi fruits and observing the microstructure of peels of fresh fruits, browned fruits and mildewed fruits of Litchi with the Scanning Eletron Microscope, we found out that the morphological structure of the external peel of Litchi fruits is special. The cells protrude as semisphere. They are easily damaged and the water in the cells is easily lost as palisad tissue which prompt the peel browning. The weight-loss rate of fruits increases before the peel browning, before and after the peel mildewing. Under the Sanning Electron Microscope, we discovered that the surface of mildewed fruits were covered with a lot of yeasts and other germs, and some fungi hyphae had invaded the peel for growing and reproducing which damaged the palisade tissue et al. This is thought to be one of the main reasons leading to the speed mildew of fruits.