荔枝采后生理特性及保鲜技术研究进展OA

Litchi is highly prone to browning and rot after harvest,with a shelf life of only 1-2 days at room temperature,which seriously restricts its circulation and industrial value.This paper systematically reviews the key postharvest physiological characteristics and quality deterioration mechanisms of litchi,including vigorous respiratory metabolism,ethylene-induced senescence,water loss,enzymatic browning,and microbial infection,and summarizes the research progress of mainstream preservation technologies.Physical preservation,chemical preservation,biological preservation,and other technologies have their own advantages,among them,emerging technologies such as ultra-low temperature dormant fresh-keeping,nanomaterial composite coatings,and intelligent temperature control exhibit broad application prospects.However,the current litchi industry is faced with challenges such as low technology integration,imperfect cold chain logistics,high preservation costs,and an incomplete quality standard and inspection system.Future research should focus on multi-technology collaborative innovation,cold chain construction,development of low-cost green materials,and establishment of standard systems,so as to promote the development of litchi preservation in the direction of intelligence,greenization,and industrialization,and boost industrial upgrading.