The loss estimation of litchi fruit due to pericarp browning is an important step of the litchi pericarp browning control. The loss estimationof the Lanzhu litchi fruit due to pericarp browning was investigated in this paper and a theoretic basis for the litchi pericarp browning control was established. Based on the investigation of the Lanzhu litchi pericarp browning, the impact of the pericarp browning on the sensory quality and sale price of litchi fruit were analyzed. When the pericarp browning reached level IK, the significant impact on the sensory quality and sale price of litchi fruit was found. According to the relationship between the different browning level and loss rate, the best estimation models for fresh flavor, total soluble solids, economic loss rate of Lanzhu litchi was established, which were logistic model FALR =62.279 8/[l+EXP (5.086 8-1.241 0 X)], logistic model TSSLR = 37.120 6/[ 1 +EXP (5.474 0-1.689 7 X)land linear model ELR =-24.671 0+19.347 0 X. Using the models, the daily quantitative loss estimation of Lanzhu litchi at room temperature in Fujian Province was analyzed and the results showed that longer storage time would lead to higher economic loss of Lanzhu litchi.%荔枝褐变损失估计是荔枝褐变控制的重要环节,以兰竹荔枝为材料,研究由于果皮褐变导致荔枝的损失；在调查兰竹荔枝褐变情况的基础上,分析果皮褐变对荔枝感官品质和销售价格的影响.结果表明:当褐变等级达到Ⅲ级时会对荔枝的感官品质和销售价格产生显著影响.按照不同褐变等级与损失率之间的关系,采用回归分析,建立的兰竹荔枝果肉风味、可溶性固形物和经济的损失率最佳估测模型分别为:逻辑斯蒂模型FALR=62.279 8/[1+EXP(5.086 8-1.241 0X)]、逻辑斯蒂模型TSSLR=37.120 6/[1+EXP(5.474 0-1.689 7X)]和线性模型ELR=-24.671 0+19.347 0X.采用上述模型对福建省兰竹荔枝常温下贮藏的逐日经济损失进行了量化估计,结果发现,随贮藏时间的延长兰竹荔枝的经济损失逐日加重.本研究为荔枝褐变的控制提供了理论依据.
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