11/5/2018 Lychee - Wikipedia

Lychee
Lychee (variously spelled litchi, liechee, liche, lizhi or li zhi, or
lichee) (Litchi chinensis; Chinese: 荔 枝 ; pinyin: lìzhī) is the sole
Lychees
member of the genus Litchi in the soapberry family, Sapindaceae.

It is a tropical tree native to the Guangdong and Fujian provinces of

China, where cultivation is documented from 1059 AD. China is the main
producer of lychees, followed by India, other countries in Southeast Asia,
the Indian Subcontinent and South Africa.

A tall evergreen tree, the lychee bears small fleshy fruits. The outside of
the fruit is pink-red, roughly textured and inedible, covering sweet flesh
eaten in many different dessert dishes. Since the perfume-like flavour is Scientific classification
lost in the process of canning, the fruit is usually eaten fresh. Kingdom: Plantae
Lychee contains many phytochemicals. The seeds have been found to Clade: Angiosperms
contain methylenecyclopropylglycine which can cause hypoglycemia,
Clade: Eudicots
while outbreaks of encephalopathy in Indian and Vietnamese children
have also been linked to its consumption.[2] Clade: Rosids
Order: Sapindales
Family: Sapindaceae
Contents Subfamily: Sapindoideae
Taxonomy Genus: Litchi
Description
Sonn.
History
Species: L. chinensis
Cultivation and uses
Cultivars Binomial name
Nutrients
Litchi chinensis
Phytochemicals
Sonn.[1]
Poisoning
See also
References
Lychee
Further reading

"Lychee" in Chinese characters

Taxonomy Chinese 荔枝
Litchi chinensis is the sole member of the genus Litchi in the soapberry Transcriptions
family, Sapindaceae.[3] It was described and named by French naturalist Standard Mandarin
Pierre Sonnerat in his account "Voyage aux Indes orientales et à la Chine,
Hanyu Pinyin lìzhī
fait depuis 1774 jusqu'à 1781" (translation: "Voyage to the East Indies and
China, made between 1774 and 1781"), which was published in 1782. There
Gwoyeu Romatzyh lihjy
are three subspecies, determined by flower arrangement, twig thickness, Wade–Giles li4-chih1
fruit, and number of stamens. IPA [lî.ʈʂ ]́
Yue: Cantonese

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Litchi chinensis subsp. chinensis is the only commercialized lychee. It Yale Romanization laih-jī
grows wild in southern China, northern Vietnam, and Cambodia. It has
thin twigs, flowers typically have six stamens, fruit are smooth or with IPA [lɐ̀i.tsíː]
protuberances up to 2 mm (0.079 in). Jyutping lai6-zi1
Litchi chinensis subsp. philippinensis (Radlk.) Leenh. It is common in
the wild in the Philippines and rarely cultivated. It has thin twigs, six to Southern Min
seven stamens, long oval fruit with spiky protuberances up to 3 mm
Hokkien POJ nāi-chi
(0.12 in).[4]
Litchi chinensis subsp. javensis. It is only known in cultivation, in Tâi-lô nāi-tsi
Malaysia and Indonesia. It has thick twigs, flowers with seven to
eleven stamens in sessile clusters, smooth fruit with protuberances up to 1 mm
(0.039 in).[3][5]

Description
Litchi chinensis is an evergreen tree that
is frequently less than 15 m (49 ft) tall,
sometimes reaching 28 m (92 ft).[6]

The bark is grey-black, the branches a

brownish-red. Leaves are 10 to 25 cm
(3.9 to 9.8 in) or longer, with leaflets in
2-4 pairs.[7] Lychee have a similar Pierre Sonnerat's drawing
foliage to the Lauraceae family likely from Voyage aux Indes
due to convergent evolution. They are Orientales et à la Chine
(1782)
adapted by developing leaves that repel
L. chinensis tree at Parque
water, and are called laurophyll or
Municipal Summit in Panama
lauroid leaves. Flowers grow on a terminal inflorescence with many
panicles on the current season's
growth. The panicles grow in
clusters of ten or more,
reaching 10 to 40 cm (3.9 to
15.7 in) or longer, holding
hundreds of small white,
yellow, or green flowers that are
distinctively fragrant.[5]

The lychee bears fleshy fruits

L. chinensis flowers
that mature in 80–112 days
Sliced lychee fruit showing white
depending on climate, location, flesh and black seed
and cultivar. Fruits vary in shape from round to ovoid to heart-shaped, up
to 5 cm long and 4 cm wide (2.0 in × 1.6 in), weighing approximately 20
g.[6][8] The thin, tough skin is green when immature, ripening to red or pink-red, and is smooth or covered with small
sharp protuberances roughly textured. The rind is inedible but easily removed to expose a layer of translucent white
fleshy aril with a floral smell and a fragrant, sweet flavor.[6] The skin turns brown and dry when left out after
harvesting. The fleshy, edible portion of the fruit is an aril, surrounding one dark brown inedible seed that is 1 to
3.3 cm long and 0.6 to 1.2 cm wide (0.39–1.30 by 0.24–0.47 in). Some cultivars produce a high percentage of fruits
with shriveled aborted seeds known as 'chicken tongues'. These fruit typically have a higher price, due to having more
edible flesh.[5] Since the perfume-like flavour is lost in the process of canning, the fruit is usually eaten fresh.[6]

History

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Cultivation of lychee began in the region of southern China, going back to

1059 AD, Malaysia, and northern Vietnam.[3] Unofficial records in China
refer to lychee as far back as 2000 BC.[9] Wild trees still grow in parts of
southern China and on Hainan Island. There are many stories of the fruit's
use as a delicacy in the Chinese Imperial Court. It was first described and
introduced to the West in 1656 by Michal Boym, a Polish Jesuit missionary
(at that time Polish–Lithuanian Commonwealth).[10][3]

In the 1st century, fresh lychees were in such demand at the Imperial Court
that a special courier service with fast horses would bring the fresh fruit
from Guangdong. There was great demand for lychee in the Song Dynasty
(960-1279), according to Cai Xiang, in his Li chi pu (Treatise on Lychees).
It was also the favourite fruit of Emperor Li Longji (Xuanzong)'s favoured
concubine Yang Yuhuan (Yang Guifei). The emperor had the fruit delivered
at great expense to the capital.[6]

"Lici Fruit Tree" in Michal Boym's

The lychee attracted attention of European travellers, such as Juan
Flora Sinensis (1657)
González de Mendoza in his History of the great and mighty kingdom of
China (1585; English translation 1588), based on the reports of Spanish
friars who had visited China in the 1570s gave the fruit high praise:[11]

[T]hey haue a kinde of plummes, that they doo call lechias, that are of an exceeding gallant tast, and
neuer hurteth any body, although they shoulde eate a great number of them.

Cultivation and uses

Germinating lychee seed
with its main root (about 3
months old)
Lychees are extensively grown in China,
India, Thailand, Vietnam and the rest of
tropical Southeast Asia, the Indian
Subcontinent,[12] and more recently in
South Africa, Brazil, the Caribbean,
Australia and the United States.[3][13]
They require a tropical climate that is
frost-free and is not below the
temperature of −4 °C (25 °F). Lychees
A normal-sized seed (left) and a
also require a climate with high summer
small-sized (Chicken tongue) seed
heat, rainfall, and humidity. Growth is (right)
best on well-drained, slightly acidic soils
rich in organic matter and mulch. A
wide range of cultivars are available, with early and late maturing forms suited to
warmer and cooler climates respectively. They are also grown as an ornamental tree
as well as for their fruit.[3]

According to folklore, a lychee tree that is not producing much fruit can be girdled, leading to more fruit production.
When the centre opening of trees is carried out as part of training and pruning, stereo fruiting can be achieved for
higher orchard productivity.[14]

Lychees are commonly sold fresh in Asian markets, and in recent years, also widely in supermarkets worldwide. The
red rind turns dark brown when the fruit is refrigerated, but the taste is not affected. It is also sold canned year-round.
The fruit can be dried with the rind intact, at which point the flesh shrinks and darkens.[6]

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Cultivars
There are numerous lychee cultivars, with considerable confusion
regarding their naming and identification. The same cultivar grown in
different climates can produce very different fruit. Cultivars can also have
different synonyms in various parts of the world. Southeast Asian
countries, along with Australia, use the original Chinese names for the
main cultivars. India grows more than a dozen different cultivars. South
Africa grows mainly the “Mauritius” cultivar. Most cultivars grown in the
United States were imported from China, except for the “Groff”, which was
developed in the state of Hawaii.[8]
The Mauritius cultivar
Different cultivars of lychee are popular in the varying growing regions and
countries. In China, popular cultivars include: Sanyuehong, Baitangying,
Baila, Shuidong, Feizixiao, Dazou, Heiye, Nuomici, Guiwei, Huaizhi,
Lanzhu, and Chenzi. In Vietnam, the most popular cultivar is Vai thieu Hai
Duong. In Florida, production is based on several cultivars, including
Mauritius, Brewster, and Hak Ip.[5][15] India grows more than a dozen
named cultivars, including Shahi (Highest Pulp %), Dehra Dun, Early
Large Red, Kalkattia, Rose Scented.[8][16]

Nutrients China 3 lychee fruit

Fresh whole lychee contains a total 72 mg of vitamin C per 100 grams of
fruit, an amount representing 86% of the Daily Value
(DV) (table, right).[17] On average, consuming nine Lychees, raw, 100 g
peeled lychee fruits would meet an adult’s daily
vitamin C requirement (see table).

Phytochemicals
Lychees have moderate amounts of polyphenols,
shown in one French study to be higher than several
other fruits analyzed, such as grapes and apples.[18]
For phenolic composition, flavan-3-ol monomers and
dimers were the major compounds representing Peeled lychee fruits
about 87% of total polyphenols that declined in
Nutritional value per 100 g (3.5 oz)
content during storage or browning.[19] Cyanidin-3-
Energy 276 kJ (66 kcal)
glucoside represented 92% of total anthocyanins.[19]
Lychee contains oligonol, a short-chain polyphenol Carbohydrates 16.53 g
under preliminary evaluation for its potential Sugars 15.23 g
biological properties.[20][21] Dietary fiber 1.3 g
Fat 0.44 g

Poisoning Protein 0.83 g

Vitamins Quantity %DV†
In 1962, it was found that lychee seeds contained
Thiamine (B1) 0.011 mg 1%
methylenecyclopropylglycine (MCPG), a homologue
Riboflavin (B2) 0.065 mg 5%
of hypoglycin A, which caused hypoglycemia in
Niacin (B3) 0.603 mg 4%
animal studies.[22] Since the end of the 1990s,
Vitamin B6 0.1 mg 8%
unexplained outbreaks of encephalopathy occurred,
Folate (B9) 14 μg 4%
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appearing to affect only children in India[23] and Vitamin C 71.5 mg 86%

northern Vietnam (where it was called Ac Mong Minerals Quantity %DV†
encephalitis after the Vietnamese word for Calcium 5 mg 1%
nightmare) during the lychee harvest season from Iron 0.13 mg 1%
May to June.[24][25] Magnesium 10 mg 3%
Manganese 0.055 mg 3%
A 2013 investigation by the U.S. Centers for Disease
Phosphorus 31 mg 4%
Control and Prevention (CDC), in India, showed that
Potassium 171 mg 4%
cases were linked to the consumption of lychee Sodium 1 mg 0%
fruit,[26] causing a noninflammatory encephalopathy Zinc 0.07 mg 1%
that mimicked symptoms of Jamaican vomiting
sickness.[27] Because low blood sugar (hypoglycemia) Link to USDA Database entry (http://ndb.nal.usda.gov/ndb/se
of less than 70 mg/dL in the undernourished children arch/list?qlookup=09164&format=Full)
Vitamin B6/Folate values were available
on admission was common, and associated with a
poorer outcome (44% of all cases were fatal) the CDC Units
identified the illness as a hypoglycemic μg = micrograms • mg = milligrams
IU = International units
encephalopathy.[26]
†Percentages are roughly approximated using
The investigation linked the illness to hypoglycin A US recommendations for adults.
and MCPG toxicity, and to malnourished children Source: USDA Nutrient Database (https://ndb.nal.usda.gov/ndb/search/list)
eating lychees (particularly unripe ones) on an empty
stomach.[28] Other assessment indicated that lychee contains "unusual amino acids" affecting gluconeogenesis and β-
oxidation of fatty acids, contributing to acute illness.[2]

The CDC report recommended that parents ensure their children limit lychee consumption and have an evening meal,
elevating blood glucose levels that may be sufficient to deter illness.[27]

Earlier studies had incorrectly concluded that transmission may occur from direct contact with lychees contaminated
by bat saliva, urine, or guano or with other vectors, such as insects found in lychee trees or sand flies, as in the case of
Chandipura virus.[24] A 2017 study found that pesticides used in the plantations could be responsible for the deaths of
young children in Bangladesh.[29][30]

See also
Ackee Longan
China 3 lychee Lychee wine
Chinese food therapy Mamoncillo
Korlan Melicoccus bijugatus
Lanzones Muzaffarpur
Lichido liqueur Rambutan
List of culinary fruits

References
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2. Spencer PS, Palmer VS (2017). "The enigma of litchi
toxicity: an emerging health concern in southern
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e/PIIS2214-109X(17)30046-3/fulltext). The Lancet.
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3. Morton JF (1987). "Lychee in Fruits of Warm
Climates" (http://www.hort.purdue.edu/newcrop/mort
on/lychee.html). Center for New Crops & Plant
Products, Purdue University, Department of
Horticulture and Landscape Architecture, West
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4. "Litchi chinensis subsp. philippinensis" (https://npgsw
eb.ars-grin.gov/gringlobal/taxonomydetail.aspx?1027
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5. Courtney Menzel (2005). Litchi and longan: botany,
production and uses (https://books.google.com/book
s?id=49PB5MhHqkcC&pg=PA26). Wallingford, Oxon,
UK: CABI Pub. p. 26. ISBN 0-85199-696-5.
6. Davidson, Jane L.; Davidson, Alan; Saberi, Helen;
Jaine, Tom (2006). The Oxford companion to food (ht
tps://books.google.com/books?id=JTr-ouCbL2AC&pg
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725123102/http://hua.huh.harvard.edu/china/mss/vol
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8. Hosahalli Ramaswamy; Diane Barrett; Laszlo P.
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SAR5b04C&pg=PA687). Boca Raton: CRC Press.
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9. Andersen, Peter A.; Schaffer, Bruce (1994).
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&pg=PA123). Boca Raton: CRC Press. pp. 123–140.
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10. Kajdański, Edward (1999). "Flora Chin". Michał
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11. Juan González de Mendoza, The history of the great
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thereof (https://archive.org/stream/historyofgreatmi14
151gonz#page/14/mode/2up). English translation by
Robert Parke, 1588, in an 1853 reprint by Hakluyt
Society. Page 14. The Spanish version (in a 1944
reprint) has lechías.
12. Papademetriou MK, Dent FJ (2002). "Lychee
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15. Boning, Charles R. (2006). Florida's Best Fruiting
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Sarasota, Florida: Pineapple Press, Inc. p. 132.
16. Kadam, S. S.; Salunkhe, D. K. (1995). Handbook of
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google.com/books?
id=v2WnS_2ZmDwC&pg=PA436). New York: M.
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db.nal.usda.gov/ndb/search/list?qlookup=09164&for
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org/cgi/content/full/136/9/2368?maxtoshow=&HITS=
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ec=relevance&resourcetype=HWCIT). The Journal of
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(https://doi.org/10.1016%2FS0925-5214%2800%290
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T, Kang KS, Sung MK (2006). "Low molecular
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neuroprotection, food application and
chemoprevention potentials". BioFactors. 27 (1–4):
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g/10.1002%2Fbiof.5520270121). PMID 17012779 (ht
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21. Thirunavukkarasu M1, Zhan L, Wakame K, Fujii H,
Moriyama H, Bagchi M (2012). "Safety of oligonol, a
highly bioavailable lychee-derived polyphenolic
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rats". Toxicol Mech Methods. 22 (7): 555–9.
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S; Manuguerra, J. C.; Gessain, A; Albert, M. L.; Brey,
P. T.; Nga, P. T.; Fontanet, A (2012). "Litchi-
associated acute encephalitis in children, Northern
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mc/articles/PMC3559149). Emerging Infectious
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of Unexplained Neurologic Illness — Muzaffarpur,
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Further reading
Boning, Charles R. (2006). "Lychee". Florida's Best Fruiting Plants: Native and Exotic Trees, Shrubs, and Vines.
Sarasota, Florida: Pineapple Press, Inc. pp. 130–133.
Hui, Y. H. (2008). "Lychee" (https://books.google.com/books?id=Q5XgP-aLmWIC&pg=PA606). Handbook of
Fruits and Fruit Processing. New Delhi: Wiley India. pp. 606–611. ISBN 978-81-265-1788-6.
https://en.wikipedia.org/wiki/Lychee
Lychee - Wikipedia
27. Barry, Ellen (31 January 2017). "Dangerous Fruit:
Mystery of Deadly Outbreaks in India Is Solved" (http
s://nytimes.com/2017/01/31/world/asia/lychee-litchi-in
dia-outbreak.html). New York Times. Retrieved
1 February 2017.
28. Aakash Shrivastava, Anil Kumar, Jerry D Thomas,
Kayla F Laserson, Gyan Bhushan, Melissa D Carter,
Mala Chhabra, Veena Mittal, Shashi Khare, James J
Sejvar, Mayank Dwivedi, Samantha L Isenberg,
Rudolph Johnson, James L Pirkle, Jon D Sharer,
Patricia L Hall, Rajesh Yadav, Anoop Velayudhan,
Mohan Papanna, Pankaj Singh, D Somashekar,
Arghya Pradhan, Kapil Goel, Rajesh Pandey, Mohan
Kumar, Satish Kumar, Amit Chakrabarti, P
Sivaperumal, A Ramesh Kumar, Joshua G Schier,
Arthur Chang, Leigh Ann Graham, Thomas P
Mathews, Darryl Johnson, Liza Valentin, Kathleen L
Caldwell, Jeffery M Jarrett, Leslie A Harden, Gary R
Takeoka, Suxiang Tong, Krista Queen, Clinton
Paden, Anne Whitney, Dana L Haberling, Ram
Singh, Ravi Shankar Singh, Kenneth C Earhart, A C
Dhariwal, L S Chauhan, S Venkatesh, Padmini
Srikantiah (2017). "Association of acute toxic
encephalopathy with lychee consumption in an
outbreak in Muzaffarpur, India, 2014: a case-control
study" (http://www.thelancet.com/journals/langlo/articl
e/PIIS2214-109X(17)30035-9/fulltext?rss=yes). The
Lancet. 30 January 2017 (online): e458–e466.
doi:10.1016/S2214-109X(17)30035-9 (https://doi.org/
10.1016%2FS2214-109X%2817%2930035-9).
29. "Pesticides May Have Caused South Asian
Children's Sudden Deaths" (https://www.voanews.co
m/a/pesticides-lychee-south-asian-children-sudden-d
eaths/3958831.html). Voa news. 25 July 2017.
Retrieved 28 July 2017.
30. Mohammed Saiful Islam (2017). "Outbreak of
Sudden Death with Acute Encephalitis Syndrome
Among Children Associated with Exposure to Lychee
Orchards in Northern Bangladesh, 2012". The
American Journal of Tropical Medicine and Hygiene
(Online). 97: 949–957. doi:10.4269/ajtmh.16-0856 (ht
tps://doi.org/10.4269%2Fajtmh.16-0856).
7/8
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Kadam, S. S.; S. S. Deshpande (1995). "Lychee" (https://books.google.com/books?id=v2WnS_2ZmDwC&pg=PA4

35). In D. K. Salunkhe and S. S. Kadam. Handbook of fruit science and technology: production, composition,
storage, and processing. New York: M. Dekker. pp. 435–443. ISBN 978-0-8247-9643-3.
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