Shelf-quality and physiological indices of litchi subjected to cool storage

Effects of 2h, 5d, and 30d of storage at 5℃ on the shelf quality and physiological aspects of Huaizhi litchi were investigated．The results showed that Huaizhi litchi kept at 5℃ cool storage resulted in a significant decrease of fruit quality and an increase in both relative permeability of pericarp cell membrane and peroxidase activity when compared to the control. The change of carbon dioxide and ethylene evolution of litchi in sealed container during shelf life was also discussed．