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Refrigeration technology of litchi after harvest.

Author(s) : WANG S. F., HUANG R. W., XU D. Z., LU W. H., YAN Y. Z., HUANG Q. Y., LIN Z. G., CHENG Z. M., LIN Q. S., ZHANG R. Z.

Summary

The use of cold, with crushed ice is an effective precooling method, which could cool the litchi rapidly and control the rotting and browning. The half-cooling time is 3-4 minutes. The rotting and browning of litchi were reduced significantly by 0.1% carbendazol + 1% citric acid + 0.1% sodium metabisulfite. Temperature changes reduce the postharvest life of litchi. Cold chain, including prompt precooling, high relative humidity packages, stable low temperatures and maintaining the packages during retailing, are essential to a longer postharvest life of litchi. Freezing the fruit after package in polyethylene bags could significantly reduce the rate of dehiscent fruit, but decrease the freezing speed.

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Details

  • Original title: Refrigeration technology of litchi after harvest.
  • Record ID : 1996-0985
  • Languages: English
  • Source: New Applications of Refrigeration to Fruit and Vegetables Processing.
  • Publication date: 1994/06/08
  • Document available for consultation in the library of the IIR headquarters only.

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