为研究保鲜模式对荔枝果实贮藏品质变化的影响，在模式可控的保鲜厢体上，以“桂味”荔枝果实作为试验材料，分别在气调、控温控湿和仅控温3种保鲜模式下，开展荔枝果实贮藏试验，比较不同保鲜模式对荔枝果实贮藏效果的影响。试验结果表明，贮藏20 d后，气调模式荔枝的好果率接近1.00，控温控湿模式好果率为0.81，仅控温模式荔枝好果率为0.59；在贮藏期前5 d，不同保鲜模式下的荔枝果实品质差异不显著；仅控温模式荔枝在贮藏过程中果皮水分百分含量迅速下降至0.57、果实失重率迅速增长至11.52%；气调和控温控湿模式下，荔枝果实失重率分别上升至2.91%和2.05%，果皮水分百分含量分别从0.73降至0.69和0.71；不同保鲜模式对荔枝果肉TSS和TA含量变化影响不显著；第20 d货架期试验表明，气调模式能够延缓荔枝果实货架期失重率的变化。研究结果为荔枝果实贮运方式选择提供一定的参考。

To investigate the effects of various methods for maintaining freshness of Litchi chinensis Sonn. (lychee) fruit during storage, experiments were conducted on the ‘Gui Wei’ (lychee)fruit under various storage conditions, including controlled atmosphere, controlled temperature and humidity, and controlled temperature storage environment, and the effects were comparatively analyzed. The results indicated that the marketable fruit yields after a 20-day storage period using controlled atmosphere, controlled temperature and humidity, and controlled temperature were 1.00, 0.81, and 0.59, respectively. During the first 5 d of the storage period, there was no significant difference in the quality of lychee fruits among the different fresh-keeping methods employed. In the controlled temperature mode, the moisture content of the lychee pericarp rapidly decreased to 57%, and the fruit weight-loss rate quickly increased to 11.52% during storage. In controlled atmosphere and controlled temperature and humidity modes, the moisture content of the lychee pericarp decreased from 73% to 69% and 71%, respectively, while the weight loss rate increased to 2.91% and 2.05%, respectively. There was no significant difference in changes in the total soluble solids (TSS) and titratable acidity (TA) contents in lychee fruit with regard to the fresh-keeping method used. The shelf-life test conducted after 20 d demonstrated that the controlled atmosphere could decrease the lychee weight loss rate during the shelf life. These results provide a reference for the selection of storage and transportation methods for lychee fruit.

现代农业产业技术体系建设专项资金（CARS-33-13）；广东省自然科学基金资助项目（S2012010010388）；广州市科技计划项目资助（2014J2200070）；广东省科技计划项目（2012B020313007）