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荔枝在室温（３０℃）下不包装贮藏，褐变主要是由果皮失水引起，当果皮失水率达本身含水量的５０％左右时，果皮即开始褐变。在室温或低温（５℃）下密封包装贮藏，褐变主要是由贮藏过程形成的凝结水浸渍果皮引起，病原菌的感染则促进了褐变的发生与扩展。褐变时果肉中的含水量基本保持不变，果核中的水分则稍有减少。褐变前，果实的呼吸速率均呈不断下降趋势，果皮色泽也逐渐由鲜红变成暗红。试验认为，荔枝贮藏期间控制环境湿度的衡定是防止果皮褐变的一个关键措施。
Lychee at room temperature (30 ℃) does not pack storage, browning is mainly caused by dehydration of the peel, when the pericarp water loss rate of about 50% of its own water content, the peel began browning. At room temperature or low temperature (5 ℃), sealed packaging and storage, browning is mainly caused by the condensation of the skin formed by the process of impregnation peel, pathogen infection is to promote the occurrence and expansion of browning. The water content in the flesh of browning remained basically unchanged while the moisture in the fruit core decreased slightly. Before browning, the fruit’s respiration rate showed a declining trend, peel color gradually from bright red to dark red. Test that the litchi control of the storage environment humidity during the determination of browning is a key measure to prevent peel.