Abstract: Ougan fruit， which was traditional and characteristic to Wenzhou， was used to study the postharvest granulation occurred at room temperature. Exterior quality， size, flesh plumpness and flesh color were tested. Results showed that the contents of total soluble solids， titratable acid and vitamin C in Ougan fruit were decreased during postharvest storage. Granulation was observed during 80-90 d in storage of Ougan fruit， and the peels of granulation fruits were seemed normal as or even better than those of normal fruit， while the flesh plumpness was worse than that of normal fruit. Granulation fruit appeared yellow and shriveled while the normal fruit appeared red and well\|stacked. The differences of h， L， b value and flesh weight percentage between granulation fruit and normal fruit were significant. The differences of diameters between the two were also significant， and granulation was easier to occur on the fruit with bigger size. According to this paper， Ougan fruit could be scaled with diameter for proper storage time to reduce postharvest loss.

Key words: Ougan fruit, granulation, fruit size, flesh color