Litchi fruit is succulent, sweet and delicious, and its color, aroma, and taste are excellent. However, litchi is very resistant to storage, mainly due to the special morphological structure of the fruit (especially the peel), which is easily caused by browning (physiological diseases) and decay (microbial diseases) after harvest. Now introduce the following kinds of pre-processing and post-harvest preservation methods. 1. Pre-harvest work Litchi is susceptible to insects during fruit set-up. For example, the pests of Litchi moth damage lychee fruit pedicles, affecting the development of small fruit, and there are fecal pellets within the pedicle; Litchi chinensis eats lychee kernels, and early-maturing varieties. Litchi fruit is particularly serious. The pests, while eating lychee fruit, caused a lot of wounds, which caused rot bacteria to enter and cause the fruit to rot. Therefore, we must do a good job of pest control to ensure that the litchi fruit is intact, so as to facilitate storage. 10-15 days before harvesting, spraying 80% phosphorus 300 times solution or 500-1000PPM ear poison manganese zinc twice, can reduce the bacteria infection during storage. At the same time, to strengthen the management of litchi before harvest, from the flowering period, we must pay attention to the prevention and control of Litchi chinensis and anthracnose (these two diseases are the main pathogens causing post-harvest decay of litchi), and pay close attention to the litchi after flowering. The occurrence of fruitworm damage is controlled by spraying insecticides in time to ensure that they grow well and are bright, fruity and fleshy, and have a high quality, litter-free lychee. Commonly-used fungicides are 58% 600 mg of thiram Mn-Zn (also known as Leiduozhaluo, metalaxyl MnZn), 600-800 times of Kelu or Dasheng M45, and 40% of BDP 200x The commonly used insecticides include 90% trichlorfon 600-800-fold, 40.7% Loxen 1000-fold, and 80% dichlorvos 800-fold. Second, timely harvesting in the skin from green to yellow (except for individual species), you can start harvesting litchi for long-distance transport. If it is sold or processed locally, picking the skin red, fruit flesh thick, the fruit core has become brown, and has a sweet flavor of Litchi, no fruit of "black hull" (Fragromycin fruit), mature to 8-9 As well. Lychee is best harvested before early morning sunrise. The temperature is high at noon and in the afternoon. After the harvest, the peels are easily dehydrated and discolored. Fruits harvested on rainy days or after rain are prone to cracking and are unfavorable for storage. In the resulting "branch" or "head of the gourd" between the mother branch and the ear, the head is cut off, and then cut one by one at the shank, preferably with 1-2 leaves (if stored frozen) Leave only fruit.) The effect of storage and color preservation of the whole branch of litchi with branches was better than that of the individual fruits without branches. Harvesting should be carried out gently to avoid internal and external injuries. The harvested fruits should be graded on the ground under the tree to remove rotten fruit, cracked fruits and fruits damaged by pests and diseases. 3. Pre-treatment before preservation The selected fruits will be pre-cooled under the shade of trees or in temporary fruit sheds. Chemical anti-corrosion may also be used in conjunction with the treatment. Water may also be used to wash the fruit and dried and packaged and transported in a timely manner. The lychee fruit can be placed in cartons or packed in bamboo lining lined with multiple layers of paper, or it can be packed in 0.3-0.5 mm thick plastic film bags and placed in cartons. Requested to be processed within 3 hours after harvesting. The shorter the time taken from receipt to storage, the longer the storage time, and the better the quality. Short-term low temperature environment is favorable for storage.