Through the 35 days experimental study on litchi, it is obvious to see that, compared with the 3 ℃
storage, the CFP storage much better than 3 ℃ storage. During CFP storage litchi’s amino acids content ℃
has significantly increase, and whose acidity, water content, VC, reducing sugar and soluble solids
content change significantly smaller. The study result shows that CFP storage technique can effectively
preserve the litchi’s quality and energy, and to achieve the longest life cycle, this has potentially
significant implications to the long term storage of litchi, and perhaps other vegetables and fruits.