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POSTHARVEST HANDLING OF LITCHI

POSTHARVEST HANDLING OF LITCHI. Yoram Fuchs.

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POSTHARVEST HANDLING OF LITCHI

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  1. POSTHARVEST HANDLING OF LITCHI Yoram Fuchs

  2. IntroductionLitchi (Litchi chinensis Son) has originated in China. It has been cultivated for over 3000 years and was introduced to Burma and India by the end of the 17th century and from there probably by the end of the19th century to many countries which have subtropical climate regions such as Japan, Australia, South Africa, Thailand, Hong Kong, Mauritius, Reunion, Madagascar, USA – Florida, Brazil, New Zealand and also Israel.

  3. LITCHI PRODUCTION (1998)INDIAN COUNCIL OF AGRICULTURAL RESEARCH (ICAR)COUNTRY PRODUCTION 000 MTINDIA 250 – 300CHINA 190 - 220MADAGASCAR 35 - 40 SOUTH AFRICA 20 - 28THAILAND 5 - 10 MAURITIUS 0.7 - 1

  4. THE ASIA PACIFIC REGION ACCOUNTS FOR 95 % OF THE WORLD’S PRODUCTION (2001)(PRESS INFORMATION BUREAU – GOVERNMENT OF INDIA) CHINA IS THE LARGEST PRODUCER OF LITCHI FOLLOWED BY INDIA, THAILAND, AUSTRALIA, VIETNAM, SOUTH AFRICA, MADAGASCAR AND FLORIDA

  5. TIME OF LITCHI ARRIVAL IN EUROPEAN MARKETS

  6. HOW LITCHI IS CONSUMED? FRESH FRUIT JUICE CANNED DRIED (LITCHI FIG OR NUT) PICKLLED

  7. THE MAIN THREE PROBLEMS IN KEEPING THE POSTHARVEST QUALITY OF LITCHI FRUIT ARE: • HOW TO PRESERVE THE RED COLOR OF THE PEEL • HOW TO PROTECT THE FRUIT FROM DECAY BY MICROORGANISMS • HOW TO REDUCE WEIGHT LOSS (DESICCATION)

  8. LITCHI IS REGARDED AS A NONE CLIMACTERIC FRUIT -IT DOSE NOT RIPEN OFF THE TREE AND UNRIPE FRUIT DO NOT DEVELOP FULL FLAVOR. -THEREFORE, IT HAS TO BE HARVESTED RIPE. -FOR FRESH MARKET PURPOSES THE MAIN CRITERION FOR RIPENESS IS THE RED COLOR OF THE RIND (PEEL, PERICARP). -THE PEEL TURNS BROWN AND GETTING DESICCATED 1 OR 2 DAYS AFTER HARVEST. -ALTHOUGH THE BROWNING HAS NO EFFECT ON THE TASTE AND THE FLAVOR OF THE FRUIT, IT REDUCES SERIOUSLY ITS COMMERCIAL VALUE.

  9. BET DAGAN, ISRAEL

  10. BET DAGAN, ISRAEL

  11. LITCHI ON THE TREE

  12. LITCHI AT HARVEST

  13. SO2 FUMIGATION IN THE ORCHARD

  14. Fumigation chamber in a family packinghouse

  15. SO2 FUMIGATION IN A FAMILY PACKINGHOUSE

  16. AFTER 20 MIN OF SO2 FUMIGATION

  17. SEPARATING THE FRUIT FROM THE LEAVES AFTER SO2 FUMIGATION

  18. ON THE WAY TO THE COLD ROOM AFTER SO2 FUMIGATION

  19. AFTER 3 WEEKS OF STORAGE AT 5 C

  20. ON DAY OF HARVEST

  21. ABSORPTION SPECTRA IN THE VISIBLE REGION OF PALARGONIDIN CYNIDIN AND DELPHINIDIN(IN 0/01% HCL IN METHANOL)

  22. STRUCTURAL CHANGES OF ANTHOCYANINS WITH pH

  23. ABSORBANCE OF METHANOLIC PEEL EXTRACT OF FUMIGATED LITCHI - “I” AND AFTER ACIDIFICATION WITH HCL – “II”

  24. 6 DAYS AFTER HARVEST IIIIIIIII

  25. SIX DAYS AFTER HARVEST

  26. SIX DAYS AFTER HARVESTFUMIGATION+pH 0.5FUMIGATED CONTROL

  27. COLOR CHANGES AS A RESULT OF THE pH

  28. HALF FRUIT TREATED WITH HCL

  29. PARTIAL DIP

  30. CRACKS IN LITCHI PEEL

  31. FRUIT ROTS ( MAINLY Penicillium spp.)

  32. DECAY CONTROL0.2% PROCHLORASE

  33. LITCHI PACKINGHOSE

  34. LITCHI PACKINGHOSE

  35. ARRANGING THE PALLET

  36. LITCHI PACKING HOUSE

  37. CRACKED FOOD

  38. BROWN ENDOCARP

  39. BROWN ENDOCARP DISORDERS

  40. SUMMARY OF OUR UNDERSTANDING OF THE PROCESS

  41. HOT WATER BRUSHING

  42. SCHEME OF A HWB LINE IN A LITCHI PACKINGHOUSE

  43. HOT WATER BRUSHING 2

  44. ROTATING DRUM

  45. HWB and COMMERCIAL

  46. HWB and SO2 + HCL, AFTER 5 WEEKS OF STORAGE AT 5 C

  47. HWB + HCL + SPORTAK and CONTROL

  48. DECAY CONTROL TREATMENTS

  49. DECAY SYMPTOMS AFTER 10 WEEKS AT 4°C

  50. WHAT NEXT? • HOW TO KEEP THE RED COLOR WITHOUT USING SO2 FUMIGATION AND HCL DIP? • HOW TO PREVENT DECAY WITHOUT USING FUNGICIDES? • COLD TEMPERATUR (ICE) ? • MODIFIED ATMOSPHERE (BAGS)? • BETTER RH CONTROL? • DIFFERENT CULTIVARS?

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