中文摘要：

本文研究了外源活性氧清除剂桔酸丙酯（0．01％、0．05％和0．1％）、抗坏血酸（O．2％、0．4％和0．5％）和谷胱甘肽（0．01％、0．05％和0．1％）处理对（10±1）℃、（15±1）℃和（20±1）℃贮藏下的采后“福眼”龙眼果实果皮褐变的影响。结果表明：与对照果实相比，不同浓度的掊酸丙酯、抗坏血酸和谷胱甘肽处理均可以抑制采后龙眼果实的果皮褐变，其中，0．1％PG处理20min并在（15±1）℃下贮藏10d对采后龙眼果实的果皮褐变抑制效果最好。

英文摘要：

Effects of exogenous reactive oxygen scavenger, propyl gallate （0.01% ,0.05 % ,0.1% ）, ascorbic acid（0.2% ,0.4% ,0.5% ） and glutathione （0.01% ,0.05% ,0.1% ） on pericarp browning of harvested longan fruits stored at（ 10 ± 1 ） ℃, （ 15 ± 1 ） ℃ and （ 20± 1 ） ℃ were investigated in this paper. The results showed that, as compared to the control fruits, the treatments with propyl gallate, ascorbic acid and glutathione at difference concentrations could effectively inhibit pericarp browning of harvested longan fruits. Among the above difference treated fruits,the fruits pre-treated with 0.1% PG for 20 minutes and stored at（ 15 ± 1 ）℃ for 10 days showed best effect of antibrowning of pericarp in harvested longan fruits.