Wel come

1
 Presentation By
Dr. Jadhav Parag Babaji

2
 Introduction
Litchi (Litchi chinensis Sonn.) is an important sub-
tropical fruit tree of the sapindaceae family, indigenous
to parts of Southern China. It is highly specific to
climatic requirements and its cultivation is restricted to
only a few countries, in providing good market
opportunities. Litchi is a non-climacteric fruit and its
shelf-life at room temperature is usually less than 72 hr.
Thus, litchi fruit is highly prized in its fresh form. With the
increasing popularity of exotic fruits on the world
market, litchi production has steadily increased in the past
decades. Pericarp browning, desiccation, loss of quality,
postharvest decay, and micro-cracking are major
constraints affecting commercial quality during storage,
transportation or during shelf-life (Sivakumar et al., 2007).3
• Post harvest handling technology has the potential to reduce
the post harvest losses and further to maintain produce
quality and prolong post harvest life.
• The evaluation of proper technology of packaging and
storage of produce is also important for the development of
market strategy and its accessibility at international level for
enhancing export potentiality.
• The post harvest handling techniques for long duration
storage like anti-microbial agents, acidifiers and plant
growth regulators have suggested by scientists.
• The postharvest losses reported mainly at harvesting
(8.0%), transportation (4.61%) and consumers level
(7.5%) (Molla et al., 2010).

4
 Litchi (Lychee)
 S. N:- (Litchi chinensis)
 Genus:- Litchi
 Species:- chinensis
 Family:- Sapindaccae
 It is a tropical and subtropical fruit tree
 Origin:- Southern China, Taiwan and Southeast Asia
 Fruit type:- Nuts : Large seed, edible aril (flesh) and
thin, tough, corky pericarp (skin).
 Pericarp color:- Pink-red to plum
 Aril:- Succulent, translucent cream or white, exotic and
sweet.
 In India, Litchi ranks:-
• 7th in area
• 9th in production among fruit crops
• 6th in value terms 5
Rai and Kumar (2008)
 Litchi Growing States
State Districts
Bihar Muzaffarpur, Vaishali, Sitamrhi, East Champaran, West
Champaran, Katihar, Gopalganj, Siwan, Samastipur, Saran,
Sheohar, Darbhanga, Madhubani Purniya,, Begusarai, Saharsa,
Bhagalpur, Araria, Kishanganj, Khagariya, Madhepura, Munger
Assam Bongoigaon, Kamrup, Golpara, Nalbari, Barpeta, Sonitpur,
Nagaon, Lakhimpur, Golaghat, Jorahat ,Cachar
West Mushirdabad, 24- Parganas, Nadia, 24- Parganas South Malda,
Bengal Uttar Dinajpur, Dakshin Dinajpur, Hubli
Orrisa Sundergarh, Sambalpur, Angul, Deogarh
Uttarakhand Udham Singh Nagar, Champawat, Nainital, Dehradun, Tehri
Garhwal, Pauri Garhwal,Haridwar
Punjab Gurdaspur, Hoshiarpur
Tripura West Tripura, North Tripura, South Tripura, Dhalai Tripura
6
Menzel and Waite (2009)
Varietal Distributions of Litchi in Different States in India

States Varieties

Deshi, Purbi, China, Kasba, Bedana, Early Bedana,

Bihar Late Bedana, Dehra Rose, Shahi, Manragi, Maclean,
Longia, Kaselia and Swarna Rupa

Early Large Red, Early Bedana, Late Large Red, Rose

Uttar Pradesh Scented, Late Bedana, Calcuttia, Extra Early, Gulabi,
Pickling, Khatti, Dehra Dun, Piyazi

West Bengal Bombai, Ellaichi, Early, China, Deshi, Purbi and Kasba
Haryana Early Seedless, Late Seedless, Seedless-1, Seedless-2
7
Rai and Kumar (2008)
Production Trend of Litchi in India

8
Anonymous (2011)
JPB/Fruit Science/FSC-692 9
Anonymous (2011)
 Litchi Producing States in India
STATE LITCHI

Area in 000 ha Production in 000 M

ASSAM 5.1 39.2
BIHAR 30.6 215.1
CHANDIGARH 0 0.1
CHHATISHGARH 3 17.8
HARYANA 0.2 0.4
HIMACHAL PRADESH 4.3 3.4
JAMMU & KASHMIR 0 0
JHARKHAND 4.3 31.1
NAGALAND 0.2 0.2
ORRISA 4.3 17.1
PONDICHERRY 0 0
PUNJAB 1.6 22.4
SIKKIM 0.2 0
TAMIL NADU 0 0.2
TRIPURA 2.8 17
UTTAR PRADESH 0.3 1.3
UTTRANCHAL 9.1 15.7
WEST BENGAL 8.4 82.4
TO TA L 74.4 483.4
JPB/Fruit Science/FSC-692 10
Anonymous (2011)
 Release
heat

Alive
Breathes

Loss
moisture
Can even die

11
Anonymous (2011)
 Biological Factors Involved in Deterioration
1. Respiration
2. Ethylene Production
3. Compositional Changes
4. Transpiration
5. Physiological Breakdown
6. Physical Damage
7. Pathological Breakdown

 Environmental Factors Influencing

Deterioration
1. Temperature
2. Relative Humidity
3. Atmospheric Composition
4. Ethylene
5. Light
12
www.world-food.net
BIOLOGICAL FACTORS INVOLVED IN DETERIORATION
Respiration rate increases with temperature, exposure to ethylene,
physical and physiological stresses.
 Ethylene may be excluded from storage rooms and transport
vehicles
1. By avoiding mixing ethylene producing commodities with
those sensitive to ethylene.
2. By using adequate air exchange (ventilation) and using
ethylene absorbers.
3. Ethylene control system
4. Catalytic combustion of ethylene at high temperatures (greater
than 200°C)
5. Use of ultraviolet radiation
Transpiration
Water loss is a main cause of deterioration because it results not only
in direct quantitative losses but also in losses in appearance
(wilting and shriveling), textural quality and nutritional quality.13
JPB/Fruit Science/FSC-692
 Respiration
Fruit stage
Immature fruit High (Chan et al., 1998)
Mature fruit Low
Paull and Chen Brewster From 56 to 21ml CO2 /kg/h (8 days of storage at220C)
(1987)
Nagar (1984) Culcuatta From 20 to 10ml CO2 /kg/h (6 days of storage at250C)

Kedar (2000) Wai Chee 5-8ml CO2 /kg/h at 50C

Wai Chee 10-15ml CO2 /kg/h 100C
Wai Chee 25-40ml CO2 /kg/h 200C

Ethylene production
Immature fruit High (Chan et al., 1998)
Mature fruit Low

14
Physiological Breakdown
Exposure of the commodity to undesirable temperatures
can result in physiological disorders.
Symptoms are surface and internal discoloration (browning),
Chilling pitting, water soaked areas, uneven ripening or failure to ripen,
injury off-flavor development, accelerated incidence of surface molds
and decay.
The freezing point of the tissue is high, and the disruption caused by freezing
usually results in immediate collapse of the tissues and total loss.

Heat Symptoms include bleaching, surface burning or scalding,

injury uneven ripening, excessive softening, and desiccation.
Full sunlight - can rapidly heat tissues that leading to localized bleaching,
necrosis (sunburn or sun-scald), or general collapse

(Holcroft et al., 2009)

15
Storage atmospheric composition
(Fermentative metabolism):-
1. Very low oxygen (less than 1 percent)
2. High carbon dioxide (greater than 20 percent)
atmospheres

Physical
Damage
1. Surface injuries. 2. Impact bruising.
3. Vibration bruising. 4. Membrane disruption.

Mechanical
injuries
Are accelerate water loss, provide sites for fungal
infection. 16
 Environmental Factors Influencing Deterioration

Full sunlight - can rapidly heat tissues.

Light

Temperature Temperature is the environmental factor that most

influences the deterioration rate of harvested
commodities.
For each increase of 10°C (18°F) above optimum, the
rate of deterioration increases.

Atmospheric The interactions among O2, CO2, and ethylene

Composition concentrations, temperature, and duration of storage
influence the incidence and severity of physiological
disorders related to atmospheric composition.
17
 A. Pre harvest factors B. Post harvest factors

1. Temperature 1. Mechanical damage due to

2. Light improper harvesting and handling
3. Irrigation 2. Poor transportation and
4. Mineral nutrition transport without packaging
5. Chemical sprays 3. Inappropriate storage facilities
which leads to spoilage by micro
6. Method of harvest organisms
7. Variety 4. Inappropriate post harvest
treatments

18
Production practices
Harvesting
Harvest handling
Pre-cooling
Sorting
Washing
Grading
Packaging
Labeling
Refrigeration
Storage
Transportation
Marketing-Export
19
Production practices:-
Choice of cultivars, Environmental factors, Management
practices

 Harvesting:-Use appropriate harvest tools

1.Use only clean transporting containers.
2. Handle as little as possible.
3. Trim fingernails avoid tearing to fruit skin
4. Begin post-harvest treatment.
5. Do not mix high quality produce with damaged produce
6. Harvest during coolest time of the day
7. Avoid unnecessary wounding or bruising
8. Shade harvested produce in the field
20
 POSTHARVEST HANDLING
TECHNIQUES

To reduce these losses, producers and

handlers must understand the biological and
environmental factors involved in deterioration
and use postharvest techniques that delay
senescence and maintain the best possible quality.

21
 QUALITY
 Components of Quality
 Textural quality:- Soft fruits cannot be shipped long distances
without extensive losses owing to physical injuries.
 Appearance (visual) size: dimensions, weight, volume
 Shape and form: smoothness
 Color: uniformity, intensity
 Defects: external, internal
 Morphological (cracking)
 Physical and mechanical (such as shriveling and bruising)
 Physiological (soft rot)
 Pathological (caused by fungi, bacteria, or viruses)
 Entomological (caused by insects)
 Flavor (taste and smell): Sweetness
 Aroma (volatile compounds)
 Nutritive value: Vitamins, Minerals
 Safety: Naturally occurring toxicants, Contaminants: (chemical
residues, heavy metals, etc.),
JPB/Fruit Mycotoxins.
Science/FSC-692 22
 Fruit maturity
1. Colour break (important criteria to decide the harvesting stage)
(Singh and Yadav, 1988).
2. Red colour develops (formation of anthocyanin pigments)
(Mitra, 2009)
3. Total sugars 55.92-61.70mg/100gm pulp (Chan et al., 1975)
4. Reducing sugars 41.51-43.52mg/100gm pulp (Paull et al., 1984).
5. Ascorbic acid 44mg/100pulp (Batten, 1989).
6. TSS:TA ratio 40 or greater (Batten, 1989).
7. Basis of taste (Singh and Yadav, 1988).
8. General appearance (Chan et al., 1975).
9. Over-ripe fruit are sweet, but bland (Menzel, 2009).
10. Smoothness of pubicles are the best indicators (Singh and Yadav,
1988).
11. Depending upon the cultivar, 65-80 days are taken for maturity
from fruit set (Mitra, 2008).
 Punnete
packed in box

Ladder Litchi
picker

Pallets loaded in
storage room
24
Pre-cooling methods:-
After harvesting, the fruits should be kept in
cool, dry and properly ventilated rooms to reduce
field heat.
1. Reduce aging due to ripening and softening
(Hobson, 1994).
2. Reduce heat production .
3. Delay the water loss.
4. Slow down metabolic activity. Hydro cooling
5. Slow down ethylene production.
6. Slow down microbial activity (Spoilage due to
bacteria, fungi and yeasts).
7. Inhibit pericarp browning.
8. Decreases sensitivity to ethylene.
Several pre- cooling techniques are available. Pre-cooling
Pre-sizing :
For litchi commodity, fruits below a certain
size are eliminated manually or mechanically by a
pre-sizing belt or chain. JPB/Fruit Science/FSC-692 25
Hydro cooling
Sorting :
The sorting process eliminates
over ripe, defective, diseased,
cut, under or oversize fruits
and separates produce by
colour, maturity and ripeness.
A preliminary sorting of
produce should remove
unmarketable pieces and
foreign matter (plant debris, soil
and stones).
Sorting

26
 Grading :
 Fruits are sorted by quality into two or more
grades according to the specified standards.
The term grading may means either sizing or
sorting. Grading of agricultural product is
nothing but segregating the clean products
into different grades, makes them appealing
and fetch higher market price.
 Grading is done manually scale fixed on stand
on a platform.
 New techniques are being developed for
grading.
 Fruits of litchi can be sorted/graded based
on 1. Size, 2. Weight, 3. Shape, 4. Surface
Grading
texture, etc. 27
 CLASSES OF LITCHI AS PER AGMARK
STANDARDS
Grade Grade requirements Grade tolerances
Extra Superior quality. 5%
class Free of defects, with the exception of very slight
superficial defects.
Class I Good quality. 10%
Slight defects in shape.
Slight defects in colouring.
Slight skin defects.
Class II Satisfy the minimum requirements specified in 10%
general characteristics. The following defects may
be allowed, provided, the Litchis retain their
essential characteristics as regards the quality, the
keeping quality and presentation.
- Defects in shape,
-Defects in colouring.
28
Anonymous (2006)
 Provision Concerning Sizing
Grade Minimum Equatorial diameter (in mm.)
Extra class 33
Class I 28
Class II 23

Size tolerance
For all grades, 10% by number or weight of litchis not
satisfying the requirements as regards the minimum size, provided,
however, that the diameter is not less than 23 mm.

29
Anonymous (2006)
a. Post-harvest physiology b. Low-technology handling
1. Fruit maturity protocols
2. Browning 1. Pre-harvest
3. Controlling dehydration 2. Harvesting
4. Controlling rots 3. Packhouse operations
5. Cosmetic solutions to 4. Sorting
browning and rots 5. Grading
6. Fungicides
c. High-technology handling 7. Disinfestations
protocols 8. Packing
1. Transport 9. Transport
2. Marketing 10. Marketing

30
 a. Post-harvest physiology
1. Fruit maturity

2. Browning
Anthocyanins are also prone to enzymatic (PPO) and non-
enzymatic oxidation (ortho-diphenols compound), often leading
to melanin by-products.
Dehydration may act to disrupt the compartments, increasing
the permeability of the membranes, damage to cuticle and presence
of lenticels (Underhill and Simons, 1993), causing the pH of the
vacuole to rise due to loss of cellular compartmentation and
dehydration (Underhill et al., 1992), and accelerating the oxidation of
anthocyanins (red flavilium cations) and other cell components ex.
Rutin (Menzel, 2009).

31
www.world-food.net
 2. Browning
Causes:
1. Mechanical stress (Scott et al., 1982).
2. Tugging the pedicel at harvest (Menzel, 2009).
3. Sliding the fruit down a rough picking bag (Phillip, 2004).
4. Dropping fruit from short heights (30-60CM).
5. Microbial and insect attack (Phillip, 2004).
6. Extremes of temperatures (Wang et al, 1992).
7. pH >4 and phenolic concentration.
8. Pectin degradable enzyme (Phillip, 2004).
9. Chilling Treatment (Tongadee et al., 1993).
10. Spongy tissue (Phillip, 2004).
JPB/Fruit Science/FSC-692 32
 3. Controlling dehydration

1. Packing fruit into moisture-proof film, PP, HD polyethylene film, LD

polyethylene film, PFMA film and punnets.
2. Surface coatings
3. Waxing
4. Wrapping commodity with thin polymeric films help to restrict water vapor
movement without significantly altering diffusion of O2, CO2, and ethylene.
5. Use micro and macro perforated packaging materials
Litchi packed in punnets and wrapped in PVC film and stored at 40 days, weight
lost 6.4% at 100C and Weight lost 1.7 % at 00C (Holcroft et al., 2009).
6. Cool temperature storage:- Low temperatures slow transpiration as well as
respiration and probably slow tissue senescence.
7. Fruit treated with anti-senescence agents
8. Controlled storage: 3 to 5 percent O2 and 3 to 5 percent CO2 has slow water
loss.
9. Pericarp dehydration (browning) results in 40% decrease in water content
after 48 hr storage at 25°C with relative humidity of 60%.
Pulp may be harden in over mature fruit as water is lost and lignifications occurs (Lin,
2002). JPB/Fruit Science/FSC-692 33
Source: www.world-food.net
 4. Controlling Decay
A great range of other possibilities exists for controlling rots
(decay), such as the 3 to 5 percent O2 and 3 to 5 percent
CO2 mixture mentioned above (Jiang and Fu, 1999).
Control measures
Includes the use of fungicides, irradiation, heat, controlled
atmospheres and biological agents (Jiang et al., 2002 and Halcroft
et al., 2009).

5. Cosmetic solutions to control browning and rots

Sulphur and acids or combinations can be used to stabilize the

red colour of the pericarp.

34
Harvesting may be carried out
1. By removing whole panicles using secateurs or
2. By cutting or twisting the stems of individual fruit.
3. If fruit are harvested by twisting, care needs to be taken to
avoid tearing the skin, caused by pulling rather than
twisting.
4. Mechanical injury reduced by avoid drops of produce of
greater than 30 cm onto hard surfaces, or 60 cm onto
other fruit, can cause cracking, particularly if the fruit are
turgid (Bryant et al., 2001).
5. Basket heights of 30 cm or less are recommended (Batten
and Loebel, 1984).
6. Harvesting early in the morning or late in the afternoon
maximizes fruit water content (Olesen, 2001), and reduces
the risk of desiccation. 35
 Low-technology handling protocols
 Lightly spraying the fruit with water may help to
maintain fruit quality in hot, dry weather.
 The transfer of fruit to the pack house soon after
harvest minimizes the opportunity for water loss in the
field.
 At the time of harvesting care is taken to harvest the
selected bunch, which has attained the desirable
maturity.
 For distant market fruits are harvested when TSS
attains 19° Brix and acidity 0.3 to 0.4 percent.
 The harvesting period is generally May-June,
depending upon cultivar and location. However, in the
hills of southern India lychee is harvested in
November- December
36
 Pack house operations

1. Good hygiene in the pack house is required to avoid

the spread of diseases during handling.
2. Pathogens can build-up on packing surfaces and fruit
crates.
3. These surfaces should be washed with sanitizing
agents such as chlorine every day.
4. Water and fungicide dips also require frequent
replacement or sanitizing.
5. Waste fruit need to be regularly removed from the
packing area to reduce the spread of spores.

37
 Fungicides
Post-harvest treatments with fungicides can slow rot
development, but the required equipment and chemicals are
expensive.
Although several chemicals are effective, few have been registered
for commercial use.
Importing countries are concerned about sulphur residue in
fresh fruit, hazard analysis and good practice.
Browning is prevented by fumigation of SO2 results in the
formation of quinone-sulphite complexes.
 It inhibits PPO oxidase activity.
 Preventing the formation of quinones.
 Reduce browning.
 Prevent decay.
 Prolong shelf life.
Fumigation was most effective when whole fruit sulphur residue
were 200-355mg/kg immediately after fumigation. 38
 Disadvantages of over dose fumigation
1) Fruit turn yellow or pale green, and fail to redden (Timberlake
and Bridale, 1967).
2) SO2 fumigation can also taint the fruit.
3) Aril turns dull white (Tongadee, 1977).
 Retaining litchi pericarp colour
1. Acid dip treatment:
Dipping fruit in dilute HCL help to restore skin colour after
fumigation SO2 by converting the anthocynin pigment to red
flavilium ion, which predominates at low pH (Duvenhange et al.,
1995).
SO2 fumigation increase the permeability of the plasma
membrane, which allowed the acid to reach the vacuoles.
2. Blanching treatment
3. Steam treatment
4. Blanching or fumigation + acid dip treatment
5. Growth regulators
JPB/Fruit Science/FSC-692 39
6. Coatings
 Disinfestations
Some export markets require disinfestations of fruit for insect,
pests.
For example, marketing of litchi fruits from Australia to
Japan and the USA is limited because these countries consider litchi
to be a host of fruit flies in Australia.

VHT (vapour heat treatment) :-

Kill Queensland fruit fly without affecting fruit eating
quality.
Kill Chinese fruit fly

Irradiation
Effective disinfestations quarantine treatment.

40
 PACKAGING OF FRESH PRODUCE
 In Asia, bamboo baskets are commonly used to package litchi
fruit for local markets. These are lined with litchi leaves or other
soft packing material as paper shavings, etc.
 Plastic crates, fiberboard cartons or polystyrene boxes lined
with polythene for export or long distance transportation (Lin
et al., 2001).
 A code stamped on each box indicating production area,
grower, cultivar, and shipping date would help trace possible
causes of problems.
 Package should be adequately ventilated for both vertical and
horizontal air flow during cooling, storage, and transport.
 Without good temperature control, plastic covers result in
condensation and an increased risk of rots.
 The ideal package protects fruit from
damage and minimizes water loss and condensation.
41
 The benefits of MAP
1. Helps to reduce or prevent browning by
maintaining a higher RH around the fruit inside
the sealed plastic film.
2. Preventing water loss due to transpiration
3. The reduction of PPO, POD activities.
4. Retention of anthocyanin contents helped in
maintaining fruit color.
5. It controls postharvest decay due to elevated
CO2 concentrations inside the packages.
6. Reduce loss of membrane integrity.

42
 Low O2 Concentration Extension of storage life
 Respiratory rate and substrate (a) Treatment with anti-
oxidation are reduced. senescence chemicals
 Ripening is delayed. (e. g. auxins, gibberelins and
cytokinins)
 Prolonged the commodity
life. 1.Quinone compounds
 Delayed anthocyanin 2.Ethylene inhibitors
breakdown.
(b) Skin coatings with waxes
 The C2H4 production is low.
(c) Treatment with fungicides
 Degradation rate of insoluble
(d) Ethylene absorption
pectic compound is reduced.
techniques

43
 Storage
 Temperature : 2-3°C.
 Relative Humidity : 90-95%.
 Storage Period : 3-5 weeks.

Transport
 The main limitations, including
1. Rough roads,
2. Lack of refrigeration and
3. Poor truck suspension, are out of the control of
growers.
4. So transport during the warmer part of the day is
best avoided, if possible.

JPB/Fruit Science/FSC-692 44
 STORING Marketing channel
1. The fruits cannot be stored
at room temperature for
more than a few days.
2. It loses its bright red
colour and turns brown
within 2 – 3 days after
harvesting.
3. Mature litchi fruits can
be stored for a period of
8 to 12 weeks at the
temp. of 1.6 to 1.70C
and relative humidity
ranging between 85 to
90%. 45
 Marketing
1) For the domestic market lychee is packed in 10 kg
boxes or baskets having a lining of lychee leaves.
2) Now lychee is packed in 2-2.5 kg boxes and
transported in cool-chain.
3) The exportable lychee is packed in 2 to 2.5 kg or 5
to 6 kg boxes after sulphur treatment.

46
 High-technology handling protocols
 Lychee is delicate, so minimal handling is preferred.
 Anti-fungal treatment in the orchard prior to harvest.
 The harvested fruit would be initially placed in a cool-
room to remove the field heat, and then sorted on a
roller conveyor in the pack house.

 Transport
1. Vehicles should be cooled to the desired temperature before
loading the commodity.
2. The pallets should be center-loaded, leaving air channels
between the load and walls of the transport vehicle.
3. The load should be secured to prevent shifting of the load
during transport.
47
 Exports and export potential
Strengths for export
i. India is the largest producer of litchi in the world.
ii. India produces superior litchi with high pulp to stone ratio
and high yields.
iii. India has been gifted with unique ripening pattern of litchi.
iv. India is in advantageous position with regard to
geographical location compared to Thailand and China, as
India is nearer to Europe and Gulf countries for exporting
litchies to these countries.
v. India has not to compete with Madagascar, South Africa
and Australia as these countries produce litchi during
November to February months, nor India is to compete
with Israel as its litchi arrives during July to October
months.
48
 Maintaining the Cold Chain for litchi
Harvest Protect the product from the sun Transport quickly to the packinghouse

Minimize delays before cooling

Cooling
Cool the product thoroughly as soon as possible

Temporary Store the product at optimum temperature Practice first in first out
Storage rotation Ship to market as soon as possible

Transport Use refrigerated loading area Cool truck before loading

to Market Load pallets towards the center of the truck
Put insulating plastic strips inside door of reefer if truck makes
multiple stops
Avoid delays during transport
Monitor product temperature during transport

Handling at Use a refrigerated unloading area

destination Measure product temperature Move product quickly to the proper
storage area
Transport to retail markets or foodservice operations in
refrigerated trucks
Display atJPB/Fruit
properScience/FSC-692
temperature range 49
Anonymous (2006)
 Quality control procedures include the following steps
Operation Procedures
Harvesting Check proper maturity and quality.
Preparation for Monitor effectiveness of the various steps (washing,
market sorting, waxing, sizing, fungicide treatment, and so on);
check culls to determine causes of cullage and sorting
accuracy; check shipping containers and other packing
materials against specification check packed containers for
compliance with grade, size, and weight regulations.
Monitor product temperatures at key points in the handling
Cooling system, especially before and after cooling.

Transportation Check transit vehicles for cleanliness and cooling before

loading, loading pattern, load immobilization, thermostat
setting, and placement of recording thermometer.
Destination Market Check quality and condition of the product and shipping
container.
JPB/Fruit Science/FSC-692 50
 Conclusions
 PPO, Peroxidase activity coupled with oxidation enhances anthocyanin
degradation.
 Pre cooling is essential to remove field heat from the fruit.
 Post harvest handling techniques to reduce browning and maintain the red
colour and prolonged storage life include sulphur, acid dip, irradiation
treatments and packaging in perforated plastic bags and storage under cold
conditions (CA).
 Post-harvest decay also occurs due to bacteria, yeast and fungi. Irradiation of
fruit is considered to reduce browning and post-harvest losses.
 Use of perforated polythene bags and storage at 2-5°C with RH 85-90% have
also been reported to increase shelf-life.
 Controlled atmosphere storage is considered better for maintenance of the
freshness of the fruits.
 Better post-harvest life of fruits by careful harvesting, pre- cooling,
preventing dehydration, disinfestations, sulfuring, acid dip treatment, MAP,
transportation and storing (2-3°C) would be essential.
 litchi postharvest handling strategies of the future will emphasis more on the
temperature management and non-chemical disease control.
Thank
You …
JPB/Fruit Science/FSC-692 52