Abstract: The water content of fresh litchi fruit and different processing-stage products were analyzed. The color changes of the products were determined by colourimeter. The changes of fructose, glucose and sucrose in different samples were analysedby HPLC. It was found that sucrose content decreases, especially in the first two stages, where as almost no change occurrs in the final stage. The contents of fructose and glucose increase to the highest point in the second and final stage, while the browning effect of the products is obvious. The degree of glucose and fructose maillard reaction is almost equal.

Key words: dried litchi, fructose, glucose, sucrose, browning