荔枝和龙眼果实“退糖”研究进展  

Research progress on "sugar receding" in litchi and longan fruits

作　　者：宋雅慧 庞学群 张昭其[1,2,3] Song Yahui;Pang Xuequn;Zhang Zhaoqi(College of Horticulture,South China Agricultural University,Guangzhou,Guangdong 510642;Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables;Engineering Research Center of Southern Horticultural Products Preservation,Ministry of Education;College of Life Sciences,South China Agricultural University)

机构地区：[1]华南农业大学园艺学院,广东广州510642 [2]广东省果蔬保鲜重点实验室 [3]南方园艺产品保鲜教育部工程中心 [4]华南农业大学生命科学学院

出　　处：《中国果树》2025年第3期1-8,22,共9页China Fruits

基　　金：国家自然科学基金项目(32271924、32301625);财政部和农业农村部:国家现代农业产业技术体系建设专项资金项目(CARS-32)。

摘　　要：荔枝、龙眼果实在成熟之后或在采后贮藏期间具有快速“退糖”的特性,对果实品质的影响很大,限制了荔枝、龙眼果实的留树保鲜时间和采后贮运时间,这种现象在其他水果种类中是很罕见的,引起了很多研究者的关注。综述了荔枝、龙眼果实的“退糖”现象及其对产业的影响,以及荔枝、龙眼果实“退糖”的研究进展,并评述了有关荔枝、龙眼果实“退糖”机理的几种假说,从假种皮生物学功能的角度探讨了果实“退糖”与种子活力的关系,以期为荔枝、龙眼果实“退糖”研究提供参考。Litchi and longan fruits have the characteristics of rapid “sugar receding” after ripening or during postharvest storage,which has great influence on fruit quality,and limits the periods of the on-tree preservation and storage life after harvest.The phenomenon is rarely found in other fruits and has arisen concerns among many fruit researchers.In this work we have summarized the influence of “sugar receding” on litchi and longan fruit industry,the proceeding of the recent studies on the topics,and give our comments on several hypothesis mechanisms regarding the “sugar receding”.In addition,we link the “sugar receding” to the seed vigor in the view of the biological function of the arils of litchi and longan fruits,so as to provide reference for the “sugar receding” in a boarder scope.

关 键 词：荔枝 龙眼 “退糖”机理 生物学功能 

分 类 号：S667.12[农业科学—果树学]