中文摘要：

为探讨荔枝机械损伤机理，对损伤后荔枝的生理和果皮形态进行了研究。采用压缩试验对荔枝进行不同条件的模拟挤压，测定机械损伤荔枝的呼吸强度和失重率，用扫描电镜观察其果皮形态变化。试验结果表明：机械损伤后，荔枝的呼吸强度和失重率增加，挤压力越大，荔枝损伤程度越大，呼吸强度和失重率增加越迅速；相同挤压力下，荔枝横向受压后的呼吸强度和失重率大于纵向受压，且随着挤压力增大，差异性越明显。机械损伤荔枝果皮破裂始于外果皮，终于内果皮，其破裂位置可发生在龟裂片的纹沟或中央突起处；裂口附近的果皮细胞被椅长．挤压力撒大．果应裂口披大．该研究可为减小和榨制荔枝的机械榻伤提供帮助．

英文摘要：

In order to further explore the mechanical damage of Litchi, the research of physiology and peel shape of litchi after damage had been conducted. Simulated the extrusion of litchi under different conditions by the use of compressive test, determined the respiration intensity and weight-loss ratio of litchi in mechanical damage, and observed the change of peel shape by the tool of scanning electron microscope. The test results show that： The respiration intensity and weight -loss ratio of litchi increased after mechanical damage ; the greater the extrusion force was, the bigger the damage degree of litchi was, and the faster the respiration intensity and weight-loss ratio were; the respiration intensity and weight-loss ratio of litchi compressed in the horizontal direction were greater than the vertical direction, and with the extrusion force increasing, the difference would be more obvious. The peel rupture of litchi began in the exocarp, and ended in the endocarp, and its rupture position can appear in the central bumps or groove of cracking grain; the peel cells near the cleft were stretched, and the greater the extrusion force was, the bigger the peel cleft was. The research would provide a help in reducing and controlling litchi＇ s mechanical damage.