Transcript Post Harvest Management in Litchi

Post Harvest management of Litchi Fruits
S. K. Purbey
Sr. Scientist (hort.)
NRC for Litchi, Muzaffarpur, Bihar-84 2002
Introduction
• Litchi is one of the most important
commercial fruit crop of Bihar
• Li-zhi Chinese pinyin – “Rapid
deterioration of fruits after harvest”
• Highly perishable in nature
• Pericarp browning
• 25-40 % post harvest losses (Approx.Rs.
100 crores annually losses)
• <1 % under processing
• <1% Export
Post harvest operation
International status: Area, Production and Productivity
Production
000’tonnes
Productivity
tonnes/ha
Growth Pattern
Countries
Area
000’ha
China
588
1280
2.9
Static
India
60
485
8.08
,,
Africa
25
16
2.0
Increase
USA
05
20
5.0
,,
Australia
10
31
3.0
,,
Israel
01
8
8.0
,,
Indonesia
05
20
5.0
Static
Pakistan
10
16
2.0
,,
Philippines
05
10
3.0
,,
Thailand
05
26
6.0
,,
Myanmar
05
6
---
,,
State wise Area, Production and Productivity of litchi
Area
000’ha
Production
000’ tonnes
Productivity
(tones/ha)
Static
Bihar
28.4
269.9
9.3
Static/Decrease
West Bengal
7.2
69.9
9.8
,,
Assam
4.5
22.5
5.0
,,
Jharkhand
1.4
16.5
12.0
Tripura
2.2
12.4
5.6
Static
Punjab
1.3
12.6
10.0
Increase
Orissa
3.9
11.9
3.0
Increase
Uttrakhand
6.7
8.9
1.3
Increase
H. Pradesh
3.4
3.6
1.1
Increase
Chhattihgarh
0.5
3.4
7.0
Static
Haryana
0.2
1.0
6.2
,,
Others
0.5
1.0
2.0
,,
States
Resource Map
Litchi: Production trend (1991-2006)
Area
(103ha)
Production
(103t)
Productivity
(t/ha)
Remarks
1991-92
49.3
243.8
4.9
1992-93
53.5
260.9
4.9
1993-94
55.5
313.4
5.6
1994-95
56.5
333.2
5.9
1995-96
48.6
364.6
7.5
1996-97
51.2
377.6
7.4
1997-98
57.8
454.7
7.9
1998-99
56.2
428.9
7.6
1999-00
56.4
433.2
7.7
2000-01
53.6
412.0
7.7
2001-02
58.7
355.9
6.1
The present situation clearly
suggests
that
there
is
increasing trends in area &
production with the potential
for increasing productivity.
Under such circumstances,
Post Harvest handling and
Management will require
greater attention for this
highly perishable commodity.
Infrastructural support to be
provided for its longevity and
availability for a longer period
in the market.
2002-03
54.1
476.4
8.8
2003-04
53.7
478.5
8.9
2004-05
60.0
368.6
6.1
2005-06
63.3
381.4
6.0
Year
Future projections of litchi, area, production,
processing and export
2010
Particulars
2015
2020
2025
Exptd Projtd Exptd Projtd. Exptd Projtd Exptd Projtd.
.
.
.
.
.
.
Production
(000
tonnes)
491
505
515
550
500
583
549
600
Processing
(%)
1.0
2.0
3.0
5.0
5.0
8.0
8.0
10.0
Export (%)
0.5
1.0
1.0
3.0
3.0
5.0
5.0
10.0
Area
Expansion
(000 ha)
76
80
84
92
96
104
116
126
Major litchi-exporting countries
Country Export (%)
China
12%
Taiwan
15%
Thailand
20%
Australi
a
South
Africa
33%
Israel
India
95%
< 1%
50%
Exported to
Hong Kong, Japan, Singapore,
USA, Australia, Korea, Europe
middle East, North America
Philippines, Japan, Singapore,
USA, Canada
Malaysia, Singapore, Hong
Kong, Europe, Canada
Hong Kong, Singapore, Europe,
Arab States
Europe (France, Nether land,
Germany, U.K.)
Europe
South Asian Country
LITCHI FRESH FRUITS EXPORT
YEAR
Quantity in tons
Country Where Sent
1994
10
England
1995
30
France, Nitherland
1996
Nil
Lac Of Quality Lichi
1997
20
England, France
1998
20
England, France
1999
30
England, France
2000
25
England, France
2001
53
England, France, Dubai(Gulf Country)
2002
42 Litchi Fresh, 50 Litchi Juice
Dubai,England, Nepal
2003
46 Litchi Fresh, 170 Litchi
Juice
England, pain,Netherland,France
Nepal
At 250,000 tonnes of litchi production, India is the second biggest litchi producer after
China. Bihar accounts for nearly 80 per cent of the produce. India exports around
1,300 tonnes of fresh and processed litchi, mainly to Europe and Asian countries.
According to Kedia, the value of litchi export would be close to Rs. 5 crore.
CODEX STANDARD FOR LITCHI (CODEX STAN 196-1995, AMD. 1-2005)
1. DEFINITION OF PRODUCE:
This Standard applies to commercial varieties (cultivars) of litchis grown from Litchi
chinensis Sonn., of the Sapindaceae family, to be supplied fresh to the consumer,
after preparation and packaging. Litchis for industrial processing are excluded.
2. PROVISIONS CONCERNING QUALITY
2.1 MINIMUM REQUIREMENTS: In all classes, subject to the special provisions for
each class and the tolerances allowed, the litchis must be:
• Whole & sound, produce affected by rotting or deterioration such as to make it unfit
for consumption is excluded;
• clean, practically free of any visible foreign matter;
• practically free of pests affecting the general appearance of the produce;
• free of abnormal external moisture, excluding condensation following removal
from cold storage;
• free of any foreign smell and/or taste1;
• free of damage, abrasion and practically free of brown markings.
2.1.1 The litchis must have been carefully picked and must be sufficiently developed and
mature.
The development and condition of the litchis must be such as to enable them:
• to withstand transport and handling; and
• to arrive in satisfactory condition at the place of destination.
The colouring of litchis may vary from pink to red in the case of untreated litchis; from
pale yellow to pink for litchis that have been fumigated with sulphur dioxide.
2.2 CLASSIFICATION
Litchis are classified in three classes defined below:
2.2.1 “Extra” Class
Litchis in this class must be of superior quality. They must have the shape,
development and colouring that are typical of the variety or varietal type. They
must be free of defects, with the exception of very slight superficial defects,
provided these do not affect the general appearance of the produce, the quality,
the keeping quality and presentation in the package.
2.2.2 Class I
The following slight defects, however, may be allowed, provided these do not
affect the general appearance of the produce, the quality, the keeping quality
and presentation in the package:
a. slight misshaping; b. slight defects in colouring;
c. slight skin defects provided these do not exceed a total area of 0.25 cm².
2.2.3 Class II
This class includes litchis which do not qualify for inclusion in the higher
classes, but satisfy the minimum requirements specified in Section 2.1 above.
The following defects, however, may be allowed, provided the litchis retain their
essential characteristics as regards the quality, the keeping quality and
presentation:
a. defects in shape; b. defects in colouring;
- skin blemishes provided these do not exceed a total area of 0.5 cm².
. 3. PROVISIONS CONCERNING SIZING
•- Size is determined by the maximum equatorial diameter.
•- The minimum size for “Extra” Class is 33 mm.
•- The minimum size for Classes I and II is 20 mm.
•- A maximum size range of 10 mm between fruit in each package is permitted.
4. PROVISIONS CONCERNING TOLERANCES
Tolerances in respect of quality and size shall be allowed in each package for produce
not satisfying the requirements of the class indicated.
4.1 QUALITY TOLERANCES
4.1.1 “Extra” Class
Five percent by number or weight of litchis not satisfying the requirements of the class,
but meeting those of Class I or, exceptionally, coming within the tolerances of that class.
4.1.2 Class I
Ten percent by number or weight of litchis not satisfying the requirements of the class,
but meeting those of Class II or, exceptionally, coming within the tolerances of that class.
4.1.3 Class II
Ten percent by number or weight of litchis satisfying neither the requirements of the
class nor the minimum requirements, with the exception of produce affected by rotting or
any other deterioration rendering it unfit for consumption.
4.2 SIZE TOLERANCES
For all classes, 10% by number or weight of litchis not satisfying the requirements as
regards the minimum size, provided, however, that the diameter is not less that 15 mm
in all classes, and/or the maximum size range of 10 mm.
5. PROVISIONS CONCERNING PRESENTATION
5.1 UNIFORMITY : The contents of each package must be uniform in terms of the
same origin, variety or varietal type, quality, size and colour. The visible part of the
contents of the package must be representative of the entire contents.
5.2 PACKAGING: Litchis must be packed in such a way as to protect the produce
properly. The materials used inside the package must be new, clean, and of a quality
such as to avoid causing any external or internal damage to the produce. The use of
materials, particularly of paper or stamps bearing trade specifications is allowed,
provided the printing or labelling has been done with non-toxic ink or glue.
Litchis shall be packed in each container in compliance with the Recommended
International Code of Practice for Packaging and Transport of Fresh Fruits and
Vegetables (CAC/RCP 44-1995, Amd. 1-2004).
However, the presence of a limited number of fresh leaves is permitted where litchis are
presented in bunches.
5.2.1 Description of Containers: The containers shall meet the quality, hygiene,
ventilation and resistance characteristics to ensure suitable handling, shipping and
preserving of the litchis. Packages (or lot for produce presented in bulk) must be free of
all foreign matter and smell.
5.3 PRESENTATION
5.3.1 Individually: In this case the pedicel must be cut at the first knot and the
maximum length of the stalk must not extend more than 2 mm beyond the top
of the fruit. “Extra” Class litchis must be presented individually.
5.3.2 In Bunches: In this case, the bunch must include more than three
attached and well-formed litchis. The branch must not exceed 15 cm in length.
6. MARKING OR LABELLING
6.1 CONSUMER PACKAGES: In addition to the requirements of the Codex General
Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991),
the following specific provisions apply:
6.1.1 Nature of Produce: If the produce is not visible from the outside, each
package shall be labelled as to the name of the produce and may be labelled
as to name of the variety or varietal type.
6.2 NON-RETAIL CONTAINERS : Each package must bear the following particulars, in
letters grouped on the same side, legibly and indelibly marked, and visible from the
outside, or in the documents accompanying the shipment. For produce transported in
bulk, these particulars must appear on a document accompanying the goods.
6.2.1 Identification
•1. Name and address of exporter, packer and/or dispatcher. Identification code .
•2 For the purposes of this Standard, this includes recycled material of food-grade
quality.
•3 The national legislation of a number of countries requires the explicit declaration of
the name and address. However, in the case where a code mark is used, the reference
“packer and/or dispatcher (or equivalent abbreviations)” has to be indicated in close
connection with the code mark. CODEX STAN 196 Page 4 of 4
6.2.2 Nature of Produce: Name of the produce if the contents are not visible from the
outside. Name of the variety or commercial type (optional). “Bunch” specification, when
applicable.
6.2.3 Origin of Produce: Country of origin and, optionally, district where grown or
national, regional or local place name.
6.2.4 Commercial Identification: Class, net weight (optional)
7. CONTAMINANTS
7.1 HEAVY METALS
Litchis shall comply with those maximum levels for heavy metals established
by the Codex Alimentarius Commission for this commodity.
7.2 PESTICIDE RESIDUES
Litchis shall comply with those maximum pesticide residue limits established
by the Codex Alimentarius Commission for this commodity.
8. HYGIENE
8.1 It is recommended that the produce covered by the provisions of this
Standard be prepared and handled in accordance with the appropriate
sections of the Recommended International Code of Practice – General
Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003), Code of
Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and
other relevant Codex texts such as Codes of Hygienic Practice and Codes of
Practice.
8.2 The produce should comply with any microbiological criteria established
in accordance with the Principles for the Establishment and Application of
Microbiological Criteria for Foods (CAC/GL 21-1997
Pericarp Browning
• Reasons:
• Dehydration / Desiccation
• Mechanical / Physical injury
• Microbial or pathogenic infection
These all, by one and another way responsible for rise in pH, reduced membrane
fluidity, increased membrane permeability, loss of compartmentation between
enzymes and their substrates and, thereby, may aid enzymatic browning of
pericarp/peel.
(The success of commercial sulhpite treatment in controlling litchi browning is an evidence
for the hypothesis that the browning is due to some type of oxidative enzymes).
The biochemistry of enzymatic browning has yet not been fully understood however it is
proposed that
hydrolyzed
oxidized by PPO &/ or POD
Anthocyanin
Anthocyanidin
anthrocynase
(jiang et. al.2004)
Degradation of
oxidative products
of phenolics
red pigments and
leads to melanin
byproducts
Post- harvest Handling
»Harvesting (Time & Technique)
• Cleaning, Sorting, Grading & Pre cooling
»Post harvest treatments
• Processing & Value Addition
»Packaging, Labeling & Storage
Harvesting (Time &Technique)
1. Indices used to judge maturity include fruit size, skin colour or texture,
the aril sugar:acid ratio, and flavour
2. In practice, most orchards in the Region are harvested on the basis of
taste and general appearance. The flattening of the fruit segments on the
skin is a good way of telling when the fruit are mature. Over-ripe fruit are
sweet, but bland.
3. Harvesting may be carried out by removing whole panicles using
secateurs, or by cutting or twisting the stems of individual fruit.
4. The water content of fruit on the tree fluctuates throughout the day.
Harvesting early in the morning or late in the afternoon maximizes fruit
water content and reduces the risk of desiccation.
5. There is, as yet, no accepted mechanized means of harvesting fruit.
Cherry pickers and other elevated picking platforms, along with ladders are
generally used.
Table:1 Physico-chemical Characteristics of Litchi Fruits
(cv.Shahi) harvested at different time
Date
of
Harve
sting
Avg. fruit
wt. (g)
Avg. pulp
wt.(g
Avg. seed
wt.(g)
Avg. peel
wt. (g)
Pulp(%)
TSS
1.
(oBrix)
08
09
08
09
08
09
08
09
08
09
08
09
22.04. -
2.20
-
0.06
-
1.30
-
0.84
-
2.73
-
8.2
27.04
-
4.37
-
1.02
-
1.91
-
1.44
-
23.3
4
-
9.1
01.05
-
6.11
-
2.25
-
2.14
-
1.72
-
36.8
6
-
10.3
06.05
7.89
8.52
2.86
3.26
3.20
3.21
1.78
2.05
36.24
38.2
6
11.64
10.9
12.05
11.1
0
14.5
5
4.66
7.52
3.52
3.89
2.88
3.15
41.98
51.7
2
15.36
14.5
0
17.05
16.0
5
17.7
7
9.48
10.8
7
3.50
3.84
2.97
3.08
59.06
61.0
8
18.22
17.8
0
23.05
18.6
7
20.6
7
12.0
6
13.0
6
3.46
3.82
2.83
3.03
64.59
66.9
9
18.80
19.0
0
28.05
20.5
5
22.4
7
14.2
9
16.1
6
3.38
3.40
2.65
3.00
69.54
71.4
0
19.90
19.8
0
03.06
21.0
5
24.4
6
14.3
0
17.5
6
3.36
3.12
2.66
2.98
69.65
71.8
0
19.4
0
18.5
Physic
ochemic
al
studies
of litchi
fruits
during
fruit
develo
pment
stage
reveal
s that
last
week
of May
is the
best
time of
harves
ting.
Cleaning, Sorting, Grading &Pre cooling
1. Product quality is maintained by removing
damaged and inferior fruit during sorting.
2. Grading separates fruit into different
grades to suit different markets.Grading
systems depend on market requirements,
but are normally based on fruit size and
colour.
Post harvest treatments
1. The combine use of N – acetyle Cysteine and Isoascorbic acid @0.1% had inhibited
the pericarp browning maintain the fruit quality upto 6 days at 25ºC(HiLiu et.al. 2006).
2. The use of 1m Adenosine triphosphate at 25ºC and 80-905 humidity has cotrolled
the pericarp browning (Lili Song et.al.2006).
3. Post harvest application of Phyto extract No 74 &64, and Ascorbic Acid (0.05%)
were organoleptically acceptable up to 4th days of storage at ambient condition.
4. Sulphitation + Low acid treatments: Extended the self life & colour upto 5 weeks
when kept at low temperature.
Sulfur dioxide fumigation effectively reduces pericarp browning, but approval from Europe,
Australia and Japan for this chemical is likely to be withdrawn due to concerns over sulfur. Thus,
sulfur-free postharvest treatments that maintain fruit skin colour are increasingly important.
Alternatives to SO2 fumigation for control of pericarp browning and fruit rotting has become
increasingly important for the expansion of export markets because of quarantine issues
associated with some fruit fly species
MAP
1.
The post harvest quality of litchi (Litchi chinensis Sonn.)
cv. Bombay stored under controlled atmosphere (CA) at
3.5% O2and 3.5% CO2, 2C temperature and 92–95%
relative humidity showed that the sensory evaluation of aril
color and taste of the fruits were rated good throughout
56 days of storage. (MAHAJAN and GOSWAMI, 2004)
Effect of Pre harvest spray of various Chemicals on quality of litchi
fruits
Treatments
Fruit
wt.(g)
Increase in fruit
retention (%)
Cracking (%)
Harvesting (days)
Advance
Delay
KNO3 (2%)
23.86
17.62
16.35
3.33
KNO3(4%)
23.59
17.01
19.06
3.67
CaNO3 (1%)
22.53
25.93
15.00
3.33
BA(1%)
21.31
18.52
9.61
--
BA(0.5%)
21.53
20.19
7.33
Thiourea(2%)
21.08
11.64
19.35
GA3 (50ppm)
22.25
10.19
11.92
1.33
GA3(100ppm)
22.90
9.43
10.48
1.67
Control
21.06
00.00
32.81
KNO3 (2%) & CaNO3 (1%) delayed the colour break stage by 4 days and increased
the fruit retention by18 & 26 percent respectively whereas minimum percentage (7.33)
of cracking was observed in case of Boric Acid (0.05%) sprayed fruits.GA3 (500 ppm)
treatments gave uniform ripening.
Shade nets Expt.to extend the harvesting period
Delayed the ripening process by 16 days.
Effect of Shade net
01.06.09
30% & 50 % green shade net has
extended the harvesting period by
almost 16 days followed by 50%
white & 30% white shade net (by
12 & 10 days). With little bit
decrease in TSS & acidity.
Effect of packages (after 6 days)
Effect of bagging on maturity and quality of litchi fruits.
Perforated brown paper bagged fruits showed uniform
without any spot and cracking.
ripening,
Processing and Value addition
Present status of fruit processing
•
•
•
•
India accounts :
Mango: 54 % of worlds production
Litchi: 20 % of worlds production
Banana: 15 % of worlds production
Processing: <2% India
>80% Malaysia
>70% Philippines &Brazil
> 60% USA
Indian Food Processing Industry
• 5th amongst the other domestic industries in term of
size with work forces of 3.6 million.
• 8% share in the GDP
• The installed capacity of fruits & vegetables
processing industry has increased from 11.08 lakh
tonnes in 1993 to 21.18 lakh tonnes in 2006.
• Fruits & vegetables processing is expected to increase
to 10% by 2010 and to 25% by 2025.
• Food Processing Industries Ministry has Projected an
investment of Rs. 10,000 crore in food processing by
2015.
Various processed product of
Litchi
Litchi nut
Juice
Jelly
Cider
Canned
Litchi
Squash
Pickles
Wine
Frozen
Litchi
Nectar
Ice-cream
Sweets
Preserve
RTS
Yogurt
Raisins
Various Products of Litchi
Canned Litchi
Litchi Nut
Litchi wine
Sugar coated dried litchi
RTS
Litchi Pudding
Standardization of techniques for preparation of wine from litchi:
1.
A wine from litchi (Litchi chinensis Sonn. Var. Sahi)
fruits having high nutritional value were prepared
by fermentation using wine yeast (Saccharmoyces
cerevisiae var.bayamus). The wine light yellow in
colour, acidic in test [titratable acidity (0.59 g
tartaric acid/100m.), rose-flavoured and with quite
acceptable as an alcoholic beverage.
Composition of Litchi Must & Wine
CTCRI, RS, Bhubaneswar
2009-10
NRC Grape
2010-11
Component
Litchi Must
Litchi wine
2009-10
Litchi Wine
TSS(0 Brix)
17.00 ± 0.00
2.80 ± 0.00
Reducing sugar
(g/100ml)
26.90 ± 0.02
8.00 ± 0.11
95.5g/l
Titratable acidity (g 0.43 ± 0.03
tartartic acid/100ml)
0.59 ± 0.02
6.0g/l
PH
4.88 ± 0.01
3.92 ± 0.12
4.15
Phenol (g/100ml)
0.22 ± 0.12
0.22 ± 0.03
1.10g/l
Tannin (mg/100ml)
0.85 ± 0.15
0.72 ± 0.01
0.55g/l
Lactic acid (%)
0.16 ± 0.00
0.38 ± 0.02
Ethanol (%)
ND
6.50 ± 0.25
10.7%
Preparation of litchi nut
Fruits treated with KMS (0.1%) followed by citric acid (2%) and dried
alternatively in sun- oven-sun for different period gave good quality litchi nuts.
Strategies for promotion of Export
•
•
•
•
Development of cultivars with better shelf life & processing quality
Establishment of cold chain & cold storage
Technological up gradation along with modern machinery
Adoption of high quality, hygiene, environment friendly & food safety
measures as per standards of global market(GAP, GMP, HACCP )
• Strengthening institutional framework and backward & forward
linkages
• Development of organized marketing system & market intelligence
• Govt. policies, institutional & financial support for litchi processing
Production credit
Market finance
Export finance
Future thrust Areas:
A. Post harvest insect and disease management & microbiology: Fruit
rotting
B. Study of Post harvest physiology and biochemistry of litchi
browning:
The biochemistry of enzymatic browning has not yet been fully elaborated.
C. Development in post harvest technology to replace sulphur dioxide
fumigation:
Pre and post harvest application of less hazardous chemicals like
Phyto-extracts, weak acids, gamma irradiation, antagonist
application, chitosan & polyamines dip, heat treatments and other
natural organic compound may be tried to get rid off the browning
problems.
D. Storage and packaging: Modified Atmospheric Storage and
packaging
E. Cold chain management from harvesting to consumer end
F. Processing and value addition:
Product diversification will help in minimizing large quantities
of post harvest losses which is going waste due to
improper harvesting, handling and packaging.
H. Strengthening backward and forward linkages for organized
marketing and export
G. Post harvest Engineering
Harvesting tools: Micro cracks on the pericarp act as ports of
entry for the invasion of post harvest pathogens during
storage and transport which is due to improper harvesting
and handling techniques.
Peeling machine: Presently peeling is being done manually
which is not at all acceptable internationally for health &
sanitation point of view.
I. Development of cultivars with better shelf life & processing
quality:
The potential for genetic manipulation using anti sense or co
suppression of PPO RNA, should be explored to prevent
litchi browning.
Conclusion
Research into the best handling practice for litchi is still in its
infancy, and no accepted protocol exists. It is likely to begin
with some form of anti-fungal treatment in the orchard prior to
harvest. The harvested fruit would be initially placed in a coolroom to remove the field heat, and then sorted on a roller
conveyor in the packhouse. It might then be subjected to a
small suite of anti-fungal measures, for example, a hot water
spray with a dissolved fungal inhibitor, then packed dry into
punnets, gassed with a modified atmosphere and heat sealed
with an anti-condensation film. The punnets would be
transported and marketed under refrigeration.
Table: Major postharvest fungal pathogens of litchi fruit are:
Alternaria sp.; Agrostalagmus sp.; Aspergillus spp.; Cladosporium sp.
Colletotrichum spp.; Curvularia sp.; Cylindrocarpon tonkinense;Dothiorella
sp.; Fusarium spp.; Geotrichum candidum; Geotrichum ludwigii;
Lasiodiplodia; heobromae; Monilia sp.; Mucor sp.; Neurospora sp.;
Nigrospora sp.; Penicillium spp.; Peronophythora litchi; Pestalotiopsis sp.;
Phoma sp.;Phomopsis sp.; Rhizopus sp.; Stemphylium sp; Trichoderma sp.
Table: Insect pests of litchi fruit
Common name
•Litchi moth
•Litchi stink bug
•Macadamia nut borer
•Mediterranean fruit fly
•Natal fly
•Oriental fruit fly
•Shot hole borer
Organism
Argyroploce peltastica
Tessartoma papillosa
Cryptophlebia ombrodelta
Ceratitis capitata
Ceratitis rosa
Dacus dorsalis
Acrocerocops cromerella
Region
South Africa
China
Australia
South Africa
South Africa
Hawaii
China
Salient Research achievement (PHT) of NRC for
Litchi, Muzaffarpur
1.
2.
3.
4.
5.
6.
Physico-chemical studies of litchi fruits during fruit development stage
reveals that last week of May is the best time of harvesting.
KNO3 (2%) & CaNO3 (1%) delayed the colour break stage by 4 days
and increased the fruit retention by18 & 26 percent respectively
whereas minimum percentage (7.33) of cracking was observed in case
of Boric Acid (0.05%) sprayed fruits.GA3 (500 ppm) treatments gave
uniform ripening .
Post harvest application of Phyto extract No 74 &64, and Ascorbic Acid
(0.05%) were organoleptically acceptable up to 4th days of storage at
ambient condition.
Fruits treated with KMS (0.1%) followed by citric acid (2%) and dried
alternatively in sun/shade- oven-sun for different period gave good
quality litchi nuts.
A wine from litchi (Litchi chinensis Sonn. Var. Sahi) fruits having high
nutritional value were prepared by fermentation using wine yeast
(Saccharmoyces cerevisiae var.bayamus). The wine light yellow in
colour, acidic in test [titratable acidity (0.59 g tartaric acid/100m.), roseflavoured and with quite acceptable as an alcoholic beverage.
30% green & 50 white shade net has extended the harvesting period
by almost 16 days followed by 50% green & 30% white shade net (by
10 days). With little bit decrease in TSS & acidity