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荔枝果色的形成是多种色素共同作用的结果，不同的荔枝品种果皮色素的变化规律各不相同．妃子笑着色较差的一个重要原因是因其果皮叶绿素含量过高，妨碍了花色苷红色的表现.糯米糍果皮叶绿素的降解为红色的显现提供了有利条件．
Litchi fruit color formation is the result of the interaction of a variety of pigments, different litchi varieties of peel pigment changes vary. One of the important reasons for the poor color of concubines is that the chlorophyll content in the pericarp is too high, which hinders the performance of the anthocyanin red. The degradation of chlorophyll in the apricot pomelo skin provides favorable conditions for the red appearance.