Among the 5 tested litchi (Litchi chinensis Sonn.) cultivars ("Huaizhi", "Guiwei", "Nuomici", "Hongmili" and "Shuijingqiu", "Nuomici" became deteriorated much faster than other cultivars while "Guiwei" fruit was the slowest in the rotting process (Fig. 1A). Fruit deterioration was accompanied by fruit desiccation (Fig. 2B), but the speed of water loss was not significantly correlated to fruit deterioration rate, indicating that it was not the key factor causing the difference in postharvest performance among cultivars. Fruit deterioration rate was significantly positively correlated to membrane leakage (Fig. 2A), suggesting the capacity to maintain membrane integrity is closely related to the shelflife of litchi. Skin browning potential, uronic acid concentration, degree of methylation of pectin and soluble Ca content in pericarp as well as total Ca content in the pulp were not significantly correlated with fruit deterioration. Content of structural Ca (water-insoluble but acetic acid-soluble calcium, membrane or wall-bound Ca), the major form of Ca in the pericarp, was negatively correlated to fruit deterioration rate (Fig. 2E). The results proved that differences in fruit desiccation rate, browning potential, Ca other than structural form were not the major cause leading to difference in postharvest performance among different cultivars. "Guiwei" being more tolerant to desiccation than other cultivars is likely associated its higher structural Ca concentration in the pericarp.