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Lychee has an edible aril surrounded by an anthocyanin-rich pericarp. Chemical and physical changes during lychee ripening were studied focusing on anthocyanins (Acy). Length increased up to the 17th week after anthesis (waa), and width and weight increased continuously. Pericarp % decreased until the 17th waa while aril % increased until the 19th waa. The fruit became darker during ripening and changed...
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