Editing Lychee (section)

== Cultivation and uses ==
[[File:Litchi root.jpg|thumb|upright|Germinating lychee seed with its main root (about 3 months old)]]
[[File:Lychee seed.jpg|thumb|A normal-sized seed (left) and a small-sized (Chicken tongue) seed&nbsp;(right)]]

Lychees are extensively grown in southern China, [[Taiwan]], [[Vietnam]] and the rest of tropical [[Southeast Asia]], the [[Indian Subcontinent]],<ref name="mitra">{{cite web|url=http://www.fao.org/3/ac684e/ac684e04.htm|title=Overview of lychee production in the Asia-Pacific region|date=2000|author=SK Mitra|publisher=Food and Agricultural Organization of the United Nations, Office for Asia and the Pacific|access-date=12 June 2020}}</ref> and in [[Tropics|tropical]] regions of many other countries.<ref name=Purdue /><ref name=mitra/><ref>{{cite web |first=Jonathan H. |last=Crane |author2=Carlos F. Balerdi |author3=Ian Maguire |orig-year=1968 |year=2008 |title=Lychee growing in the Florida home landscape |url=http://edis.ifas.ufl.edu/MG051 |publisher=University of Florida |access-date=30 June 2009}}</ref> They require a tropical climate that is frost-free and is not below the temperature of {{convert|−4|C|F}}.<ref name=Purdue /><ref name=mitra/> Lychees require a climate with high summer heat, rainfall, and humidity, growing optimally on well-drained, slightly acidic [[soil]]s rich in organic matter and mulch.<ref name=Purdue /><ref name=mitra/>

Some 200 [[cultivar]]s exist, with early and late maturing forms suited to warmer and cooler climates, respectively.<ref name=Purdue /> In China, eight cultivars are mainly used for commerce.<ref name=mitra/> Lychees are also grown as an [[ornamental tree]].<ref name=Purdue /> The most common  propagation method for lychee is through air layering. Air-layers are made by cutting a branch of a mature tree, covering the cut with a rooting medium, such as [[peat]] or [[Sphagnum|sphagnum moss]], then wrapping the medium with [[polyethylene]] film and allowing the cut to root. Once significant rooting has occurred, the layer is cut from the branch and potted.<ref>{{Cite journal|last=Menzel|first=C.M.|date=January 1985|title=Propagation of lychee: A review|journal=Scientia Horticulturae|volume=25|issue=1|pages=31–48|doi=10.1016/0304-4238(85)90074-3|bibcode=1985ScHor..25...31M |issn=0304-4238}}</ref>

According to [[folklore]], a lychee tree that is not producing much fruit can be [[girdling|girdled]], leading to more fruit production. When the central opening of trees is carried out as part of training and pruning, [[stereo fruiting]] can be achieved for higher orchard productivity.<ref>{{Cite web|url=http://www.nrclitchi.org/wp-content/uploads/2016/02/good-management-practices-in-litchi.pdf|title=Good management practices in litchi|date=2016|publisher=National Research Centre on Litchi, Bihar, India|access-date=24 November 2016|archive-date=20 August 2021|archive-url=https://web.archive.org/web/20210820161034/https://www.nrclitchi.org/wp-content/uploads/2016/02/good-management-practices-in-litchi.pdf|url-status=dead}}</ref>

Lychees are commonly sold fresh in Asian markets.<ref name=Purdue /><ref name=mitra/> The red rind turns dark brown when the fruit is refrigerated, but the taste isn't 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.<ref name="Oxford" />

=== Cultivars ===
There are numerous lychee [[cultivar]]s, 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.<ref name="Barret">{{cite book |author1=Hosahalli Ramaswamy |author2=Diane Barrett |author3=Laszlo P. Somogyi |title=Processing fruits: science and technology |publisher=CRC Press |location=Boca Raton |year=2005 |page=687 |isbn=978-0-8493-1478-0 |url=https://books.google.com/books?id=S-yJSAR5b04C&pg=PA687}}</ref>

Different cultivars of lychee are popular in various growing regions and countries. In China, popular cultivars include Sanyuehong, Baitangying, Baila, Muzaffarpur, Samastipur, Shuidong, Feizixiao, Dazou, Heiye, Nuomici, Guiwei, Huaizhi, Lanzhu, and Chenzi. In Vietnam, the most popular cultivar is Vai Thieu Hai Duong. In the US, production is based on several cultivars, including Mauritius, Brewster, and Hak Ip.<ref name="Menzel" /><ref>{{cite book|last=Boning|first=Charles R.|title=Florida's Best Fruiting Plants: Native and Exotic Trees, Shrubs, and Vines|year=2006|publisher=Pineapple Press, Inc.|location=Sarasota, Florida|page=132}}</ref> India grows more than a dozen named cultivars, including Shahi (Highest Pulp %), Dehradun, Early Large Red, Kalkattia and Rose Scented.<ref name="Barret" /><ref name="Salunkhe">{{cite book |author1=Kadam, S. S. |author2=Salunkhe, D. K. |title=Handbook of fruit science and technology: production, composition, storage, and processing |publisher=M. Dekker |location=New York |year=1995 |page=436 |isbn=978-0-8247-9643-3 |url=https://books.google.com/books?id=v2WnS_2ZmDwC&pg=PA436}}</ref>

[[File:Lychee Mauritius01 Asit.jpg|thumb|center|The Mauritius cultivar]]

=== Nutrients ===
{{nutritional value
| name = Lychees, raw, 100 g
| image = Litchi chinensis Luc Viatour.jpg
| caption = '''{{center|Peeled lychee fruits}}'''
| kJ = 276
| water = 81.8 g
| protein = 0.83 g
| fat = 0.44 g
| carbs = 16.53 g
| fiber = 1.3 g
| sugars = 15.23 g
| calcium_mg = 5
| iron_mg = 0.13
| magnesium_mg = 10
| phosphorus_mg = 31
| potassium_mg = 171
| sodium_mg = 1
| zinc_mg = 0.07
| manganese_mg = 0.055
| vitC_mg = 71.5
| thiamin_mg = 0.011
| riboflavin_mg = 0.065
| niacin_mg = 0.603
| vitB6_mg = 0.1
| folate_ug = 14
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/169086/nutrients Full Link to USDA entry in FoodData Central]
}}

Raw lychee fruit is 82% water, 17% [[carbohydrate]]s, 1% [[protein]], and contains negligible [[fat]] (table). In a 100-gram (3.5 oz) reference amount, raw lychee fruit supplies 66 [[calorie]]s of food energy. The raw pulp is rich in [[vitamin C]], having 72&nbsp;mg per 100&nbsp;grams – an amount representing 79% of the [[Daily Value]] – but contains no other [[micronutrient]]s in significant content (table).

=== Phytochemicals ===
Lychees have moderate amounts of [[polyphenol]]s,<ref>{{cite journal |author1=Pierre Brat |author2=Stéphane Georgé |author3=Annick Bellamy |author4=Laure Du Chaffaut |author5=Augustin Scalbert |author6=Louise Mennen |author7=Nathalie Arnault |author8=Marie Josèphe Amiot |title=Daily polyphenol intake in France from fruit and vegetables |date=September 2006  |journal=The Journal of Nutrition |volume=136 |issue=9 |pages=2368–2373 |pmid=16920856|doi=10.1093/jn/136.9.2368 |doi-access=free }}</ref> including [[flavan-3-ol]] monomers and dimers as major compounds representing about 87% of total polyphenols, which declined in content during storage or [[Food browning|browning]].<ref name="zhang">{{cite journal|title=Changes in phenolic compounds in Litchi (''Litchi chinensis'' Sonn.) fruit during postharvest storage |author=Donglin Zhang |author2=Peter C. Quantick |author3=John M. Grigor |journal= Postharvest Biology and Technology |volume=19 |issue=2|year=2000 |pages=165–172| doi=10.1016/S0925-5214(00)00084-3}}</ref> [[Cyanidin-3-glucoside]] represented 92% of total [[anthocyanin]]s.<ref name="zhang" />