An overview of lychee postharvest technology. [Workshop paper]
1994
Underhill, S.J.R. (Queensland Dept. of Primary Industries, Hamilton (Australia). Horticulture Postharvest Group)
Lychee fruit are prone to a uniform browning of the pericarp surface. Injury is commonly associated with rapid pericarp desiccation. 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 being used commercially to control browning. Alternative treatments to inhibit enzymatic activity, using sulfur dioxide (SO2) fumigation have been reported recently. Additional acidification of the fruit has proved beneficial in removing the problem of anthocyanin bleaching.
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