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1·Nanshan climate, soil makes litchi fruit Pibao, Roucui, sweet taste, by people's favorite.

南山的气候、土壤使得荔枝果实皮薄、肉脆、味道甜美，深受人们的喜爱。

2·The effect of cellulase, hemicellulase and pectinase on litchi fruit pulp liquefaction was studied.

研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。

3·This research result would provide the reference to the prediction of the Litchi fruit maturity period.

研究结果对开展“妃子笑”果实成熟期预报服务有积极意义。

4·Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.

挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。

5·The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine.

在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。

6·This paper analyzed the fermentation conditions impacting on the quality of litchi fruit wine, and determined the litchi wine fermentation technology.

分析发酵条件对荔枝果酒品质的影响，确定荔枝果酒的发酵工艺。

7·Free amino acids s content and composition in Litchi fruit stones extraction and eluate by 732 cation exchange resin were determined by ICS-2500 ion chromatograph.

为测定荔枝核中的游离氨基酸，采用ICS - 2500离子色谱分析仪，分别测定了荔枝核提取液与732阳离子交换树脂洗脱液中的氨基酸的组成和含量。

8·The effect of clarifying litchi fruit vinegar using chitosan was investigated, and changes in the major components in it before and after clarification were detected.

研究了壳聚糖对荔枝果醋的澄清效果，测定了荔枝果醋澄清前后主要成分的变化。

9·The control of volatile acids content has always been a technical problem in the brewing of litchi fruit wine. The fermentation process would produce excess volatile acids.

在荔枝酒的生产过程中，挥发酸的控制是一个技术瓶颈，发酵过程易造成荔枝果酒挥发酸超标。

10·Longan is a tropical tree found in China, Indonesia, and Southeast Asia. The fruit is close relative to litchi.

龙眼是长在中国、印度尼西亚和东南亚的一种热带果树。果实与荔枝极其相近。