Abstract: Fruits of 13 lychee (Litchi chinensis Sonn.) species were used as materials for studying the fruit quality, sugar compositions and antioxidant activities. Results showed that there were much differences in fruit juice rate, content of total soluble solids, edible pulp rate, total acids and ratio of sugars to acids of analyzed lychee species. Fruit juice rate ranged from 44.75% to 56.83%, and the highest is L.chinensis Sonn. cv. Nuomici(56.83%) and the lowest L.chinensis Sonn. cv. Shuidong(44.75%). Content of total soluble solids ranged from 14.89% to 18.99%, and the highest L.chinensis Sonn. cv. Guiwei(18.99%) and the lowest L.chinensis Sonn. cv. Dingxiang(14.89%). It was preliminarily evaluated that L.chinensis Sonn. cv. Nuomici, Guiwei, Jizuili and Shuangjianyuhebao were appropriate for lychee juice making, while L.chinensis Sonn. cv. Nuomici, Guiwei and Shuangjianyuhebao were appropriate for lychee wine making. Fructose, glucose and sucrose were the predominant sugars in the juice. Different species showed remarkable difference in the sugar compositions. Also effects of scavenging DPPH free radical in the juice of different lychee species were different. Rate of scavenging DPPH free radical ranged from 74.63% to 90.85%, and the highest was L.chinensis Sonn. cv. Dingxiang(90.85%) and the lowest L.chinensis Sonn. cv. Nuomici(74.63%).

Key words: lychee, fruit quality, sugar composition, antioxidant activities