t Hunter color dimension scores were related to loss of red color and darkening during post-harvest storage of fresh lychee fruit at 4°C. Peroxidase declined whereas polyphenyloxidase increased in the lythee endocarp during storage. The peroxidase of the exocarp increased to 36.93 U/min at 29 days, but declined during subsequent storage.No change in polyphenyloxidase of the exocarp was observed until 29 days when activity increased nearly ten fold to 0.55 U/min. The decrease in peroxidase and increase in polyphenyloxidase activities coincided with onset of discoloration of fruit.
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