The study analyzed the sugar and acid compositions in the aril of 12 different longan cultivars. The researchers found that the fruits varied in weight, sweetness, and edible pulp content. The main sugars in the aril were fructose, glucose, and sucrose, with different cultivars showing varying sugar compositions. The cultivars were classified into three types based on their sugar content. The aril also contained organic acids, with malic acid, citric acid, and vitamin C being prominent. The amount of vitamin C varied among cultivars, with Luosanmu having the highest content and Chuliang the lowest.