A Research Note: Effect of Sugar Types and Citric Acid Content on the Quality of Canned Lychee

The effects of sugar and citric acid content on the color and texture of canned lychee were investigated. For two major cultivar of lychee grown in Taiwan, Hau‐yen and No‐mitzu, with 0.2% citric acid added to the syrup, the pink discoloration could be reduced and a better texture of lychee flesh maintained if the sugarcontent in the syrup was adjusted nearly to that of the fruit flesh. Among the sugar types tested, sugar mixtures which had the same ratio of sugar types in the syrup as in lychee flesh provided better quality in canned lychee flesh than sucrose alone.