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研究龙眼用不同比例的N2与空气混合气体包装，在25℃±1℃下贮藏的效果。结果表明，随着贮藏时间延长，包装内CO2含量逐渐增加，而且随着充N2量增加而增加。贮藏后果肉中乙醇含量与包装内CO2浓度成正相关。龙眼果皮褐变包括因生理活动异常引起的生理褐变，这与CO2浓度及果肉中乙醇含量成正相关，表现为整个果皮均匀变褐，另一种是因微生物侵染引起的病理性褐变，褐斑主要产生在长霉菌的部位，果肉有自溶现象。本实验条件下，充入混合气体为50％空气＋50％N2＋防腐剂处理的保鲜效果最好，贮藏7d，好果率达92．31％，乙醇含量2．5mg／g，营养成分保存率高。
Longan with different proportions of N2 mixed with air and air packaging, at 25 ℃ ± 1 ℃ storage effect. The results showed that with the extension of storage time, the content of CO2 in the package increased gradually and increased with the increase of N2 content. After storage, the ethanol content in the meat is positively correlated with the CO2 concentration in the package. Longan pericarp browning, including physiological abnormalities caused by physiological browning, which is related to CO2 concentration and ethanol content in the pulp is positively correlated, the performance of the entire peel uniform browning, the other is due to microbial infection caused by pathological browning, Brown spots mainly occur in the mold area, the pulp has autolysis phenomenon. Under the experimental conditions, the preservation effect of 50% air + 50% N2 + preservative was the best when stored in a mixed gas. After 7 days of storage, the good fruit rate reached 92.31% and the ethanol content was 2.5 mg / g. .