对澳大利亚一些产区荔枝(Litchi chinensis Sonn)果实的变褐、失重和腐烂问题进行了三年的研究;以热苯菌灵溶液浸果并用塑料薄膜包装,可减少果实采后的损耗。在20—30℃条件下,为了防止荔枝果实的腐烂,变褐和失重,作者建议把荔枝果实浸在52℃的0.05%苯菌灵溶液2分钟,然后将果实装入小篓,再用0.01毫米厚的聚氯乙烯薄膜袋包装。 Three years of browning, weight loss and decay of Litchi chinensis Sonn fruit in several Australian areas were studied; immersing the solution with the hot benomyl solution and packaging it in plastic film reduced the post-harvest losses. At 20-30 ℃, in order to prevent the decay, browning and weight loss of litchi fruit, the author suggests that the litchi fruit is immersed in 0.05% benomyl solution at 52 ℃ for 2 minutes, and then the fruit is put into a small basket and then 0.01 Mm thick PVC film bag packaging.