Figure 1.

Anthocyanin degradation and ADE activity during the browning of litchi fruit after harvest. Litchi fruit were stored, unpackaged, at 20°C ± 1°C and 70% relative humidity for 8 d. Change in fruit color (A) and anthocyanin contents (B) was recorded during fruit browning. C, Browning of litchi anthocyanin due to the ADE activity in the crude pericarp enzyme extract, with the denatured enzyme extract (De-ADE) as a reference. D, The time course of pericarp ADE activity during fruit browning. The values presented in C and D are means of three measurements from three individual extractions. Error bars indicate the sd of the values.