The author propose peeled fruit quick freezing technology, which can avoid browning reaction, reduce fruit peel breaking and juice leakage, enhance the quality of frozen fruit.

• 建议荔枝速冻采用去皮速冻工艺，这样既可避免果皮褐变问题，又可解决速冻与裂果的矛盾，减少汁液流失，提高速冻荔枝的商品价值，同时方便食用或加工其它制品。