蓮霧以果臍附近之果皮紅色度最高，下段果肉之維生素C含量、糖度、硬度及果汁率較他段果肉為高，且該處果肉占全果肉之50％以上。蓮霧果實單粒包裝可以有效降低擦傷果之比率至16%，但於13℃以下貯運，若時間過久，仍會造成果實寒害，對品質及貯藏壽命有不良之影響，然而，於高溫下貯運，其貯藏壽命亦會明顯縮短。低溫貯藏期間果實失重增加、果皮褪色，硬度、pH值、維生素C含量、糖度降低，而可滴定酸度則會增加，溫湯處理則可有效降低低溫貯藏期間之腐爛率。

The umbilical adjacent peel of wax apple fruits has the highest red degree. Down-position pulp have higher °Brix, vitamin C content, firmness and juice percent than others as well as its pulp occupy ratio above of 50% total pulp. Single packaging can effectively reduce the damaged fruit percent to 16%. If time is long enough under 13℃ storage, it happening chilling injury and bring a bad effect to quality and storage; however, high temperature will shorten wax apple storage life obviously. Wax apple fruits will lose weight, discolor, and reduce firmness, °Brix, vitamin C content and pH value; however, the titratable acidity was increased during storage. Hot water treatment can reduce rot ratio effectively during lower temperature storage.