Litchi (Litchi chinensis Sonn.) is a subtropical fruit with attractive
red pericarp and translucent white aril. However,
the fruit rapidly lose their red color during storage and become
less attractive in the market. Previous studies
demonstrated that the loss of membrane integrity was
involved in litchi pericarp browning [1]. The membrane
deterioration results in cellular de-compartmentalization
[2]. Accordingly, lipid peroxidation reduces membrane
fluidity and increases membrane permeability [3], which
leads to a mixing of enzymes and their substrates. Therefore,
maintenance of membrane compartmentalization
could be used to extend the storage life of litchi the fruit.