ABSTRACT
I. INTRODUCTION The origin of Iychee or litchi is believed to be China's Kwantung Province (1), where it has been grown for as long as 40 centuries (2). Lychee is consumed fresh and in preserved forms. The edible portion of the fruit is a white-to cream-colored translucent pulp surrounding a glossy brown seed. The pulp is grapelike in texture, very succulent and aromatic, and is characterized by a sweet and acid taste (3). Lychee was introduced to the tropical and subtropical world from China at the end of the seventeenth century and is now found situated within 15-30° latitude in most countries (4). The most important production areas today are China, Taiwan, India, Pakistan, Thailand, Vietnam, Indonesia, Madagascar, South Africa, and Australia (Table I).
