The aim of this study was to study the effects of oxyresveratrol (OXY) treatment on the preservation of litchi fruit. Litchi chinensis Sonn. cv. Hushanwanli was used as the experiment material in this study, and the litchi fruits were treated with OXY solutions at concentrations of 0.05,0.1,0.2,0.3 g/L and deionized water (control group) for 5 minutes, respectively. Through observing and evaluating the browning index, disease index and marketable fruit rate, the appropriate OXY treatment concentration was selected as 0.2 g/L. Then the postharvest litchi fruits were treated with 0.2 g/L OXY solution and deionized water (control group) to further explore the effects of OXY on the postharvest quality and storability of litchi fruits. The results showed that compared with control fruits, 0.02% OXY treated fruits maintained higher contents of total soluble solids, titratable acid, soluble sugar and vitamin C, possessed higher values of L*and a* of litchi pericarp, which was beneficial to keep the bright red color of litchi pericarp. Furthermore, OXY treatment inhibited the increases in respiration rate and weight loss rate at the later stage of storage. The browning index and disease index of OXY-treated litchi fruits were effectively suppressed, and the marketable fruit rate of OXY-treated litchi fruits was significantly increased.
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