Share

Effects of fruit maturity at harvest on disease development in lychee during storage.

Author(s) : SITTIGUL C., SARDSUD U., SARDSUD V., CHAIWANGSRI T.

Summary

At harvest, lychee fruit of 3 maturity levels: 31-60% surface red (M3), 31-90% surface red (M4) and 91-100% surface red (M5) were either treated with hot benomyl (500 ppm at 52 deg C for 2 minutes) and air dried, or left untreated prior to PVC wrapping punnets, and storage at 5 deg C. Browning of the pericarp and disease development were absent from fruit of M4 and M5 maturity levels 2 weeks after harvest, while more than 50% skin browning had developed on the M3 fruits. Browning had appeared on all fruits by 3 weeks after harvest. Similar levels and spectra of fungi were recorded on fruits of the 3 maturity levels.

Details

  • Original title: Effects of fruit maturity at harvest on disease development in lychee during storage.
  • Record ID : 1996-3484
  • Languages: English
  • Publication date: 1994
  • Source: Source: ACIAR Proc./Proc. 1992 Workshop Dev. Postharvest Handl. Technol. trop. Tree Fruits, Bangkok
    n. 58; 9-14; 2 ref.

Indexing