Pericarp browning has been reported to be the principal problem
with litchi storage. This can greatly influence the quality and
the consumer appeal of litchis .
Browning, attributed to the combined effects of water loss, pH
changes, anthocyanin breakdown, browning enzymes and microbial
growth, usually occurs within 12 h of litchi harvesting and is
quickly followed by further quality deterioration and decay within
24 h