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The South China Botanical Garden of the Chinese Academy of Sciences published a joint paper "Study on the Effects of Field Warming on Yield and Fruit Quality of Guiwei Litchi" (Article No. 0517-6611 (2011) 24-14566-03, document code A), the article clearly pointed out that the research The team used the field warming method and the infrared radiator customized by Guangzhou Langpu Technology Co., Ltd., under certain conditions, the vertical and horizontal diameter of the fruit can be significantly increased, which is 8.7 percent and 11.0 percent higher than the control respectively; single fruit quality and single seed quality Significantly increased, with an increase of 19.8 percent and 50.0 percent , respectively. Warming significantly improved fruit color. The anthocyanin content in the fruit of the plants treated with warming was 31.9 percent higher than that of the control, and the fruit was redder and brighter in color. Warming also affected the intrinsic quality of the fruit. The VC content and sugar and acid content of the warming fruit were increased by 22.3 percent and 22.6 percent , respectively, compared with the control, and the titratable acid was decreased by 17.6 percent . It can be seen that under field conditions, using scientific cultivation methods can make litchi fruit more plump, fruit rate and sweetness are higher, and varieties are more beautiful in appearance and other obvious results.
