In order to explore the effects of reduced pressure treatment on fruit quality and physiology of postharvest litchi, ‘Feizixiao’ litchi was used as test material to study the effects of different reduced pressure treatments at 40, 60, 80 and 101.325 kPa (normal pressure) on fruit quality, cell membrane function and enzyme activities which related with mitochondrial respiratory metabolism of litchi fruit during normal temperature (25 ℃) shelf life. The results showed that compared with the control and other reduced pressure treatment conditions, 60 kPa reduced pressure treatment significantly inhibited the occurrence of browning and decay of litchi fruit. It also kept better freshness and quality of the fruit. After 60 kPa decompression treatment, litchi pericarp maintained cell membrane fluidity and retarded the increment of cell membrane permeability and maintained the integrity of cell membrane structure of litchi fruit during storage. Moreover, with the extension of postharvest storage time, 60 kPa reduced pressure treatment induced the increase of mitochondrial succinate dehydrogenase and cytochrome oxidase activities of litchi fruits during normal temperature shelf life, thus, kept activity of mitochondrion. Furthermore, 60 kPa reduced pressure treatment delayed the decreasing of adenosine triphosphate and adenosine diphosphate content. And it could also delay the increase of adenosine monophosphate content, inhibited the decrease of energy charge, and kept the pericarp of litchi at a higher energy level. These indexes were beneficial to maintain the quality of postharvest litchi during the shelf life at room temperature. Therefore, 60 kPa reduced pressure treatment is expected to be an effective measure for postharvest preservation of litchi fruit.
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