The Relationship between Litchi Pericarp Structure and Fruit Storage Performance
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The microstructure of fresh fruit, brown fruit, and mildew fruit was observed. It was found that the outer fruit peel cells of litchi fruit had special morphological structure, protruding outward into a hemispherical shape and being as easily broken and losing water as the palisade tissue and accelerating the peel. Browning. Before the browning, before and after mildew, the fruit weight loss rate is large. Under the electron microscope, the surface of moldy fruit was covered with yeast and other bacteria. The growth and reproduction of fungal hyphae in the skin and the destruction of the grid-like tissue were one of the reasons that caused rapid fruit decay.