Enzymatic and Color Changes During Post‐harvest Storage of Lychee Fruit

ABSTRACT Hunter color dimension scores were related to loss of red color and darkening during post‐harvest storage of fresh lychee fruit at 4°C. Peroxidase declined whereas polyphenyloxidase increased in the lychee endocarp during storage. The peroxidase of the exocarp increased to 36.93 U/min at 29 days, but declined during subsequent storage. No change in polyphenyloxidase of the exocarp was observed until 29 days when activity increased nearly ten fold to 0.55 U/min. The decrease in peroxidase and increase in polyphenyloxidase activities coincided with onset of discoloration of fruit.