Regulation of browning and senescence of litchi fruit mediated by phenolics and energy status: A postharvest comparison on three different cultivars

•JGHN exhibits slower development of browning as compared to NMC and GW.•Oxidation-enzymes, phenolics and their related genes respond to browning of litchi.•Changes of energy status in litchi fruit accompany with energy-related genes.•Transcript abundant of corresponding genes potentially mark the browning of litchi.