Physiological changes during the growth and development of litchi fruit (Litchi chinensis Sonn.) grown in Vietnam

Abstract

Some of the changes in physiological indicators during the growth and development of litchi fruit grown in Vietnam were studied. The length and diameter of litchi fruits reached their maximum value at 10 weeks after anthesis. The content of chlorophyll in litchi peel reached its highest value at 6 weeks and decreased rapidly. The content of carotenoids was low in fruit formation and then increased rapidly until fruit ripening. The vitamin C content and reducing sugar content increased continuously and reached a maximum at 10 weeks and then decreased slightly. The starch content and lipid content reached a maximum when the fruit was 8 weeks, the total organic acid content reached a maximum when the fruit was 9 weeks and then gradually decreased. The protein content decreased from fruit formation until fruit ripening. Based on these results, we found that the litchi fruit should be harvested at 10 weeks after anthesis to ensure the nutritional value of the fruit during storage.

Surveilling the Rise and fall of Macro/Micro Minerals, Sugars, Total Acidity, Phenolics and Anthocyanins during Fruit Development Stages in Five Mulberry (Morus) Cultivars

“…sweet cherry and mulberry [31], strawberry cultivars [31,32], sunberry [33], peach and tomato [34], cherry tomato and peach [35], jamun [20], bilberry [38], litchi fruit [39], Kiwi fruit [40] and phalsa fruit [21]. The total sugars content usually alter with stages of fruit development that reaches to maximum during ripening [20,21,35,36].…”

Comparative variability of nutrients, minerals, phenolics and anthocyanins with antioxidant potentials during fruit development stages in five Mulberry (Morus) cultivars

“…Samkumar et al [38] noticed elevated levels of sugars in ripe berries, with glucose and fructose dominating with low sucrose during fruit development. Trong et al [39] found that the reducing sugars in initial stages of litchi fruit were comparatively low which reached to 2.138% in two weeks. In 8 to 10 weeks fruiting period, reducing sugars increased quickly and reached to 14.237%.…”

“…jamun [20], bilberry [38], litchi fruit [39], Kiwi fruit [40] and phalsa fruit [21]. The total sugars content usually alter with stages of fruit development that reaches to maximum during ripening [20,21,35,36].…”

Sugar Receding in Aril Benefits the Recalcitrant Seeds of Litchi (Litchi chinensis) and Longan (Dimocarpus longan) to Cope with Dry Spells after Maturation

“…Litchi (Litchi chinensis) and longan (Dimocarpus longan) are members of the Sapindaceae family, originally distributed in southern China and nearby regions [1][2][3][4]. As important evergreen fruit crops, litchis and longans are widely grown in the tropical and subtropical regions across the world.…”