中文摘要：

探讨了桔酸丙酯处理对采后龙眼果实保鲜效应的影响。采后龙眼果实用浓度为5mmol／L的樯酸丙酯浸泡20min，以蒸馏水处理的果实为对照，果实晾干后用0．015mm厚的聚乙烯薄膜袋密封包装，在（15±1）℃下贮藏。贮藏期间测定果实采后生理、品质和保鲜效果等指标的变化。结果表明：与对照果实相比，樯酸丙酯处理可有效降低龙眼果实呼吸强度，延缓果皮细胞膜相对渗透率升高，保持较高的果肉总糖、蔗糖、维生素C等营养成分含量和果皮叶绿素、类胡萝b素、类黄酮和总酚含量，降低龙眼果皮褐变指数和果肉自溶指数，提高果实好果率。在（15±1）℃下贮藏6d时，樯酸丙酯处理的龙眼果实好果率为85％，而对照果实只有72％。因此认为，浓度为5mmol／L的樯酸丙酯浸泡20min可有效延缓采后龙眼果实衰老、提高龙眼果实贮藏品质和保鲜效果。

英文摘要：

Effects of proply gallate treatment on freshness of harvested longan （Dimocarpus longan Lour. ）fruits were investigated. The harvested longan fruits were dipped in 5 mmol/L proply gallate for 20 min, while, the control fruits were dipped in distilled water. The fruits were dried prior to packaging and stored at （15± 1 ）℃. During fruit storage, the changes of postharvest physiology, quality and fresh- keeping effect of harvested longan fruits were determined. The results showed that compared with the control fruits, the treatments with proply gallate could effectively reduce fruit respiration rate, delay the increase of cell membrane relative leakage rate in pericarp, keep higher contents of pulp nutritional ingredients such as total sugars, sucrose and vitamin C, and higher contents of chlorophyll, carotenoid, flavonoid and total phenolies in pericarp, decrease pericarp browning index and aril breakdown index, and keep higher healthy fruit percentage. After 6 d storage at（ 15 ± 1 ） ℃ , there were 85% healthy fruit in proply gallate-treated longan fruits, while only 72% healthy fruit in the control fruits. From the results it can be concluded that the treatment of 5 mmol/L proply gallate dipping for 20 min can effectively delay fruit senescence, increase fruit quality and fresh-keeping effect of harvested longan fruits.