POSTHARVEST HANDLING OF LITCHI Yoram Fuchs Introduction

POSTHARVEST HANDLING OF LITCHI Yoram Fuchs

Introduction Litchi (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 17 th century and from there probably by the end of the 19 th 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 also Israel.

LITCHI PRODUCTION (1998) INDIAN COUNCIL OF AGRICULTURAL RESEARCH (ICAR) COUNTRY INDIA CHINA MADAGASCAR SOUTH AFRICA THAILAND MAURITIUS PRODUCTION 000 MT 250 – 300 190 - 220 35 - 40 20 - 28 5 - 10 0. 7 - 1

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

TIME OF LITCHI ARRIVAL IN EUROPEAN MARKETS COUNTRY / SOURCE MONTH OF ARRIVAL AUSTRALIA NOVEMBER - MARCH ISRAEL JULY - AUGUST MAURITIUS END OF FEB. - MARCH SOUTH AFRICA NOVEMBER - JANUARY TAIWAN JUNE – AUGUST THAILAND MAY – JUNE MADAGASCAR NOVEMBER - JANUARY

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

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)

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.

BET DAGAN, ISRAEL

BET DAGAN, ISRAEL

LITCHI ON THE TREE

LITCHI AT HARVEST

SO 2 FUMIGATION IN THE ORCHARD

Fumigation chamber in a family packinghouse

SO 2 FUMIGATION IN A FAMILY PACKINGHOUSE

AFTER 20 MIN OF SO 2 FUMIGATION

SEPARATING THE FRUIT FROM THE LEAVES AFTER SO 2 FUMIGATION

ON THE WAY TO THE COLD ROOM AFTER SO 2 FUMIGATION

AFTER 3 WEEKS OF STORAGE AT 5 C

ON DAY OF HARVEST

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

STRUCTURAL CHANGES OF ANTHOCYANINS WITH p. H

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

6 DAYS AFTER HARVEST IIIII

SIX DAYS AFTER HARVEST

SIX DAYS AFTER HARVEST FUMIGATION+p. H 0. 5 FUMIGATED CONTROL

COLOR CHANGES AS A RESULT OF THE p. H

HALF FRUIT TREATED WITH HCL

PARTIAL DIP

CRACKS IN LITCHI PEEL

FRUIT ROTS ( MAINLY Penicillium spp. )

DECAY CONTROL 0. 2% PROCHLORASE

LITCHI PACKINGHOSE

LITCHI PACKINGHOSE

ARRANGING THE PALLET

LITCHI PACKING HOUSE

CRACKED FOOD

BROWN ENDOCARP

BROWN ENDOCARP DISORDERS

SUMMARY OF OUR UNDERSTANDING OF THE PROCESS

HOT WATER BRUSHING

SCHEME OF A HWB LINE IN A LITCHI PACKINGHOUSE

HOT WATER BRUSHING 2

ROTATING DRUM

HWB and COMMERCIAL

HWB and SO 2 + HCL, AFTER 5 WEEKS OF STORAGE AT 5 C

HWB + HCL + SPORTAK and CONTROL

DECAY CONTROL TREATMENTS

DECAY SYMPTOMS AFTER 10 WEEKS AT 4°C

WHAT NEXT? • HOW TO KEEP THE RED COLOR WITHOUT USING SO 2 FUMIGATION AND HCL DIP? • HOW TO PREVENT DECAY WITHOUT USING FUNGICIDES? • • COLD TEMPERATUR (ICE) ? MODIFIED ATMOSPHERE (BAGS)? BETTER RH CONTROL? DIFFERENT CULTIVARS?