POSTHARVEST HANDLING OF LITCHI Yoram Fuchs. Introduction Litchi (Litchi chinensis Son) has...
-
Upload
briana-douglas -
Category
Documents
-
view
222 -
download
1
Transcript of POSTHARVEST HANDLING OF LITCHI Yoram Fuchs. Introduction Litchi (Litchi chinensis Son) has...
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 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.
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
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 / SOURCEMONTH OF ARRIVAL
AUSTRALIANOVEMBER - MARCH
ISRAELJULY - AUGUST
MAURITIUSEND OF FEB. - MARCH
SOUTH AFRICANOVEMBER - JANUARY
TAIWANJUNE – AUGUST
THAILANDMAY – JUNE
MADAGASCARNOVEMBER - 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
SO2 FUMIGATION IN THE ORCHARD
Fumigation chamber in a family packinghouse
SO2 FUMIGATION IN A FAMILY PACKINGHOUSE
AFTER 20 MIN OF SO2 FUMIGATION
SEPARATING THE FRUIT FROM THE LEAVES AFTER SO2 FUMIGATION
ON THE WAY TO THE COLD ROOM AFTER SO2 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 pH
ABSORBANCE OF METHANOLIC PEEL EXTRACT OF FUMIGATED LITCHI - “I” AND AFTER
ACIDIFICATION WITH HCL – “II”
6 DAYS AFTER HARVESTIIIIIIIII
SIX DAYS AFTER HARVEST
SIX DAYS AFTER HARVESTFUMIGATION+pH 0.5 FUMIGATED CONTROL
COLOR CHANGES AS A RESULT OF THE pH
HALF FRUIT TREATED WITH HCL
PARTIAL DIP
CRACKS IN LITCHI PEEL
FRUIT ROTS ( MAINLY Penicillium spp.)
DECAY CONTROL0.2% 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 SO2 + 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 SO2 FUMIGATION AND HCL DIP?
• HOW TO PREVENT DECAY WITHOUT USING FUNGICIDES?
• COLD TEMPERATUR (ICE) ?• MODIFIED ATMOSPHERE (BAGS)?• BETTER RH CONTROL?• DIFFERENT CULTIVARS?