The physiology and anatomy of lychee(Litchi chinensisSonn.) pericarp during fruit development

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Abstract
Development of lychee fruit (Litchi chinensis Sonn., cv. Kway May Pink) was studied from 21 to 103 days after anthesis, with specific emphasis on the pericarp. Pericarp structure was initially folded, with subsequent expansion closely associated with aril development. Cuticle thickness decreased from 8.75 |j,m to 1.88 μm at maturity, with micro-cracking of the pericarp surface observed 62 days after anthesis. Chlorophyll degradation and flavonoid production occurred simultaneously. Pericarp pH increased during ontogeny, and its possible interaction with pigment stability is discussed. Polyphenol oxidase activity decreased during fruit maturation, with peak activity prior to anthocyanin production. The L-ascorbic acid content of the pericarp decreased throughout development.

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