H2O2 significantly accelerated pericarp browning of harvested longan fruit.
H2O2 significantly reduced activities of SOD, CAT and APX in longan pericarp.
H2O2 significantly decreased contents of AsA, GSH and carotenoid in longan pericarp.
H2O2 significantly increased rate of O2radical dot− production and MDA content in longan pericarp.
H2O2-induced browning of longan pericarp due to reducing capacity of scavenging ROS