Changes in physiochemical quality and browning related enzyme activity of longkong fruit during four different weeks of on-tree maturation

► Fruit colour decreased was associated with the increased activity of PPO and POD. ► Fruit weight and diameter were increased with maturation. ► Increased TSS correlated with increased level of total sugar and reducing sugar. ► Antioxidant activity was linked with increased level of TPC and AsA. ► Pericarp ultrastructural changes were correlated with fruit peel colour changes.