台灣對日本輸出的冷藏荔枝價格較冷凍者為佳，不過現行檢疫處理方式，容易造成果實的損傷，而影響冷藏期間的品質。由於微波處理具有快速加溫的性質，且能兼具食品安全性及檢疫殺蟲滅菌處理需求，因此本實驗利用1000W/40sec、600W/60sec、300W/120sec微波方式處理黑葉荔枝果實，使果心溫度快速上升至50-57℃間，再以冷水迅速降溫後，置於2℃冷藏庫中。結果顯示，微波處理對於儲藏期間，果實糖、酸度影響不大，但是1000W/40sec處理之果實，僅次於對照組，而有較低的果皮褐化指數及腐敗率；顯示高瓦數、短時間處理方式，可以減輕果皮的傷害來增加儲藏能力。
For exports to Japan, the price of the litchi fruit in cold storage is better than the price of the frozen one. However, the quarantine treatment currently in use, likely to cause fruit damage, might affect the quality during cold storage. Therefore, this study uses 1000W/40sec、600W/60sec、300W/120sec ,different microwave power and time to deal with 'He-Yei' litchi fruit. The temperature of the pulp will quickly rose to 50-57℃, After rapid cooling with cold water it is placed in cold storage in the 2℃. The results showed that by microwave treatment during cold storage period the sugar and acidity didn't change. But at 1000W/40sec processing of fruit, second only to the control group, the fruit show a lower rate of pericarp browning index and rot. This results indicate that, by using high wattage/short time microwave treatment, we can reduce the peel damage by the heat, then increase the storage capacity of the fruit.
