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<p>The objective of the present study was to evaluate the physical characteristics, organoleptic quality, and fruit acceptability of six cultivars of litchi (<i>Litchi chinensis</i> Sonn.). The selected cultivars were ‘Mauritius,’ ‘Brewster,’ ‘Groff,’ ‘Hak Yip,’ ‘Yu He Bao,’ and ‘Kway My Pink,’ which were cultivated in the state of San Luis Potosí, Mexico. The variables evaluated showed highly significant differences (<i>P</i> ≤ 0.05) in fruit and seed physical quality among the cultivars. However, no significant differences were observed in the total soluble solids content. Notably, cultivars ‘Yu He Bao’ and ‘Hak Yip’ exhibited up to 40% higher fruit yields per bunch. In contrast, ‘Mauritius’ presented 16–40% greater fruit, pulp, and husk biomass, whereas the seed biomass was 11–50% greater in ‘Brewster.’ These two cultivars presented the greatest fruit and seed dimensions. With respect to organoleptic quality, the uniform color of the fruit; the attractiveness, shape, and color of the flesh; and the taste and quality of the flesh (83,&#xa0;53, 60, and 90% of consumers considered it to be of good quality and shelf life) were all found to be satisfactory. However, 50% of the consumers considered the pulp texture to be coarse and tasteless in the ‘Kway May Pink’ cultivar. In conclusion, the fruits of the ‘Brewster’ and ‘Mauritius’ cultivars presented greater physical quality and better consumer acceptability than did those of the other cultivars, whereas ‘Yu He Bao’ showed promise in terms of yield, although with lower physical quality. These findings provide valuable information for the breeding and selection of cultivars with better traits for commercial litchi production.</p>

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Yield Components and Physical and Sensory Characterization in Six Litchi (Litchi chinensis Sonn) Cultivars

  • 期刊论文

  • 发表日期：

    2025年5月22日

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  • Juan Vargas-Hernández,
  • José Luis Salinas-Morales,
  • Francisco Paúl Gámez Vázquez,
  • Juan José García Rodríguez

摘要

The objective of the present study was to evaluate the physical characteristics, organoleptic quality, and fruit acceptability of six cultivars of litchi (Litchi chinensis Sonn.). The selected cultivars were ‘Mauritius,’ ‘Brewster,’ ‘Groff,’ ‘Hak Yip,’ ‘Yu He Bao,’ and ‘Kway My Pink,’ which were cultivated in the state of San Luis Potosí, Mexico. The variables evaluated showed highly significant differences (P ≤ 0.05) in fruit and seed physical quality among the cultivars. However, no significant differences were observed in the total soluble solids content. Notably, cultivars ‘Yu He Bao’ and ‘Hak Yip’ exhibited up to 40% higher fruit yields per bunch. In contrast, ‘Mauritius’ presented 16–40% greater fruit, pulp, and husk biomass, whereas the seed biomass was 11–50% greater in ‘Brewster.’ These two cultivars presented the greatest fruit and seed dimensions. With respect to organoleptic quality, the uniform color of the fruit; the attractiveness, shape, and color of the flesh; and the taste and quality of the flesh (83, 53, 60, and 90% of consumers considered it to be of good quality and shelf life) were all found to be satisfactory. However, 50% of the consumers considered the pulp texture to be coarse and tasteless in the ‘Kway May Pink’ cultivar. In conclusion, the fruits of the ‘Brewster’ and ‘Mauritius’ cultivars presented greater physical quality and better consumer acceptability than did those of the other cultivars, whereas ‘Yu He Bao’ showed promise in terms of yield, although with lower physical quality. These findings provide valuable information for the breeding and selection of cultivars with better traits for commercial litchi production.