Determination of volatile constituents of longan pericarp

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;

The paper introduced health function, medical value, and nutrimental ingredients of Longan's false seed peel, and research and development of its resource.

The structures and performances of the decorticating and pitting machine of fresh longan was introduced.

Technology of prolonging the shelflife of longan fruits after cold storage;

Changes of respiration rate, cell membrane permeability and quality in post-harvest longan fruit;

The respiratory pattern of longan fruit belonged to non-climacteric fruit.

) fruits are very susceptible to pericarp browning and aril breakdown, and postharvest aril breakdown is one of the most important factors degrading the quality and shorting storage life of longan fruit.