The general situation of longan and the main points of making longan wine are introduced.

Some problems in the production of longan wine were introduced dealing with treatment of raw material, application of active dry yeast, treatment of bitterness and astringency in longan wine, and change of color.

Study on selection of yeast suitable for longan wine and optimizing the fermentation conditions;

The selection of strains and optimum technology for the brew of longan wine;

Study on Composite Film Application with Konjac Glucomannan to Longan Storage in Normal Temperature;

Effects of Spraying Potassium Combined with Calcium and Boron on Quality and Storability of Longan Fruits;

Application of Anti-microbial Composite Film of Konjac Glucomannan for Longan storage at Normal Temperature;

Studies on the Leaf Epidermal Structure of Litchi chinensis and Dimocarpus longan;

Homologous Cloning of the 3′End of Cytosolic Ascorbate Peroxidase Gene(cAPX) from Dimocarpus longan Embryogenic Callus;

The High-and Stable-Yield Culture Technologies of Dimocarpus longan in Zhangzhou Area;

Effectiveness Tests on several pesticides Against Lymantria xylina in the Dimocarpus longan Lour;

Optimization of SRAP-PCR in Dimocarpus longan Lour.;

Determination of Nine Nucleosides from Dimocarpus longan Lour. Flesh by HPLC;

Review on applications and mechanism of KClO_3 on inducing flower formation of Longan(Dimocarpus longan Lour.) trees;

Based on the morphological observation,the activities of SOD were measured during embryonic development of longan(Dimocarpus longan Lour.