After year’s research finding the factors of lychee browning, it is known now that desiccation, or dehydration, and water loss of the pericarp (skin) of lychee are main factors of lychee browning. Mechanical damage, senescence (aging), improper storage temperature, pathogen attacks, are all attribute to lychee browning.
Browning caused by temperature stress, decay and aging is evident as typical dark and water-soaked areas on lychee skin, whereas browning due to desiccation is a pale-dry appearance of the pericarp. Although pericarp browning does not affect the eating quality of the aril, it affects the cosmetic appearance of the fruit at the export market. Therefore, the challenge in exporting lychee to distance markets is to find a solution to retain the skin color of lychee fruit, and preventing decay.
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