Effect of chemicals, precooling and plastic film wrapping on quality and shelf life of lychee
1991
Kunlapapuck Leelawantana
Study on the effect of some chemicals, precooling, plastic film wrapping and storage on rotting and browning of lychee fruits many cultivars. Lychee fruits dipped in borate solution and wrapped with PVC film had the least rotting with the most browning while lychee fruits wrapped with PE had the least weight loss and browning. Lychee fruits without dipping in borate and wrapped with 'Sun wrap' had the least browning. Waxed lychee fruits with all concentrations of Sta Fresh 360 did not prevent browning but caused the darkening of the pericarp rapidly. 'Hong Huay' lychee fruits dipped in H2SO4 at pH 0.2 for 15 minutes before storage had less browning and the anthocyanin content of lychee fruit dipped in acid before storage was reduced less than that dipped in the acid after harvest, while 'O-Hia' showed the opposite result. Hydrocooling reduced internal temperature of lychee fruit to 5 deg C faster than room cooling. Precooling had no significant effect on storage life. Lychee fruits were packaged in corrugated boxes with PE liners had longer the shelf life than those without PE liners.
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