Abstract: This paper discussed MAP storage of Chike longan. The packaging bag material and store temperature were determined, chemical absorption was used to eliminate C2H4 and CO2 ,The bag was washed with N2 to lower the O2 level. The results indicated that compared with cold store, MAP could increase the quality and storage time of longan and that the effect of chemical absorbent was encouraging.

Key words: MAP , Longan , Fruit storage