POSTHARVEST HANDLING OF LITCHI FRUITS IN RELATION TO COLOR RETENTION - A CRITICAL-APPRAISAL

Litchi fruit deteriorates rapidly within 24 h after harvest, if stored at ambient temperature (22-3O degrees C). The pericarp turns brown an d post-harvest shelf-life is greatly shortened. The red colour of the pericarp is due to the presence of anthocyanins. Heat-dependent desicc ation and degradation of anthocyanins due to the activities of polyphe nol oxidases are primary causes of browning. This review critically an alyses the methods recommended for inhibiting or delaying the pericarp browning such as application of sulphur dioxide and sulphite, acidifi cation, cold storage, high humidity, treatment with fungicides, use of polyethylene films in packing and treatment with plant growth regulat ors (PGR). An attempt has also been made to evaluate the factors in ov ercoming difficulties encountered during storage and marketing.