ISHS Acta Horticulturae 429: XIII International Symposium on Horticultural Economics
EFFECT OF POSTHARVEST TREATMENTS ON PHYSIOLOGY AND QUALITY OF LITCHI AND THEIR ECONOMICS |
| Authors: | S.F. Wang, Z.M. Cheng, Y. Li, Y.Y. Wang, L.Y. Zhen |
| Abstract:
The litchi (Litchi chinensis Sonn.) is native to subtropical China. The fruit is very perishable and apt to browning. The browning of fruit rind is a main postharvest problem of litchi. SO2 fumigation plus a low pH solution dip have been commercially used to control the browning and recover the red color of the rind. Since the SO2-based technology has residue problems, affects the flavor and firmness of litchi, and induces the internal browning of fruit flesh, the marketability of the litchi fruit treated by SO2-based technology is decreasing, and the technology for litchi postharvest treatment will be banned in developed countries and should be replaced by new methods in the future. In this report, we study the effects of postharvest treatments on the electrolyte leakage, pH, polyphenol oxidase (PPO) activity and color of rind, and aroma and firmness of the fruit to find a safe, simple and easy, economic alternative processing for the traditional SO2-based technology. | |
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