Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage

Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient te mperature (20-25 degrees C) for up to 7 days and at 4 degrees C for up to 3 5 days for separation, purification and identification of individual phenol ic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of the phenolic compounds that declined with storage or browning. Cyanidin-3-glucoside was a major anthocyanin and represented 91.9% of anthocyanins. It also declined with storage or brownin g. Small amounts of malvidin-3-glucoside were also found. Therefore, the ma jor substrates for enzymatic oxidation were apparently flavan-3-ol monomers and dimers and cyanidin-3-glucoside. (C) 2000 Elsevier Science B.V. All ri ghts reserved.