ShareAn overview of lychee postharvest technology.
Author(s) : UNDERHILL S. J. R.
Summary
When moisture loss is reduced, skin colour can be retained for up to 5 weeks. A combination of low temperature (2-5 deg C), high humidity and plastic packaging is currently used commercially to control browning. An alternative treatment to inhibit enzymatic activity is the use of sulfur dioxide fumigation. Acidification of the fruits has proved beneficial in solving the problem of anthocyanin bleaching associated with sulfur dioxide treatment.
Details
- Original title: An overview of lychee postharvest technology.
- Record ID : 1996-2858
- Languages: English
- Publication date: 1994
- Source: Source: ACIAR Proc./Proc. 1992 Workshop Dev. Postharvest Handl. Technol. trop. Tree Fruits, Bangkok
36-40; 4 fig.; 27 ref.
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