Post Harvest management of Litchi Fruits

1
Post Harvest management of Litchi Fruits
S. K. Purbey Sr. Scientist (hort.) NRC for
Litchi, Muzaffarpur, Bihar-84 2002
2
(No Transcript)
3
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)
• lt1 under processing
• lt1 Export

4
(No Transcript)
5
(No Transcript)
6
(No Transcript)
7
(No Transcript)
8
Post harvest operation
9
(No Transcript)
10
(No Transcript)
11
(No Transcript)
12
International status Area, Production and
Productivity
Countries Area 000ha Production 000tonnes Productivity tonnes/ha Growth Pattern
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 --- ,,
13
State wise Area, Production and Productivity of
litchi
States Area 000ha 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 ,,
14
Resource Map
15
Litchi Production trend (1991-2006)
Year Area (103ha) Production (103t) Productivity (t/ha) Remarks
1991-92 49.3 243.8 4.9 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.
1992-93 53.5 260.9 4.9 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.
1993-94 55.5 313.4 5.6 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.
1994-95 56.5 333.2 5.9 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.
1995-96 48.6 364.6 7.5 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.
1996-97 51.2 377.6 7.4 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.
1997-98 57.8 454.7 7.9 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.
1998-99 56.2 428.9 7.6 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.
1999-00 56.4 433.2 7.7 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.
2000-01 53.6 412.0 7.7 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.
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 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.
2003-04 53.7 478.5 8.9 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.
2004-05 60.0 368.6 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.
2005-06 63.3 381.4 6.0 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.

16
Future projections of litchi, area, production,
processing and export
Particulars 2010 2010 2015 2015 2020 2020 2025 2025
Particulars 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

17
Major litchi-exporting countries
Country Export () Exported to
China 12 Hong Kong, Japan, Singapore, USA, Australia, Korea, Europe middle East, North America
Taiwan 15 Philippines, Japan, Singapore, USA, Canada
Thailand 20 Malaysia, Singapore, Hong Kong, Europe, Canada
Australia 33 Hong Kong, Singapore, Europe, Arab States
South Africa 50 Europe (France, Nether land, Germany, U.K.)
Israel 95 Europe
India lt 1 South Asian Country
18
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,FranceNepal
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.

19

• CODEX STANDARD FOR LITCHI (CODEX STAN 196-1995,
  AMD. 1-2005)
• 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.

20
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.
21

• . 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.

22
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.
23

• 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)

24
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
25
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
  Degradation of anthrocynase
  oxidative products red pigments
  and of phenolics
  leads to melanin (jiang et.
  al.2004) byproducts

26
Post- harvest Handling

• Harvesting (Time Technique)
• Cleaning, Sorting, Grading Pre cooling
• Post harvest treatments
• Processing Value Addition
• Packaging, Labeling Storage

27
Harvesting (Time Technique)1. Indices used to
judge maturity include fruit size, skin colour or
texture, the aril sugaracid 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.
28
Table1 Physico-chemical Characteristics of
Litchi Fruits (cv.Shahi) harvested at different
time
Date of Harvesting Avg. fruit wt. (g) Avg. fruit wt. (g) Avg. pulp wt.(g Avg. pulp wt.(g Avg. seed wt.(g) Avg. seed wt.(g) Avg. peel wt. (g) Avg. peel wt. (g) Pulp() Pulp() TSS (oBrix) TSS (oBrix)
Date of Harvesting 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 - 23.34 - 9.1
01.05 - 6.11 - 2.25 - 2.14 - 1.72 - 36.86 - 10.3
06.05 7.89 8.52 2.86 3.26 3.20 3.21 1.78 2.05 36.24 38.26 11.64 10.9
12.05 11.10 14.55 4.66 7.52 3.52 3.89 2.88 3.15 41.98 51.72 15.36 14.50
17.05 16.05 17.77 9.48 10.87 3.50 3.84 2.97 3.08 59.06 61.08 18.22 17.80
23.05 18.67 20.67 12.06 13.06 3.46 3.82 2.83 3.03 64.59 66.99 18.80 19.00
28.05 20.55 22.47 14.29 16.16 3.38 3.40 2.65 3.00 69.54 71.40 19.90 19.80
03.06 21.05 24.46 14.30 17.56 3.36 3.12 2.66 2.98 69.65 71.80 19.40 18.5

1. Physico-chemical studies of litchi fruits during
   fruit development stage reveals that last week of
   May is the best time of harvesting.

29
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.

30
Post harvest treatments 1. The combine use of
N acetyle Cysteine and Isoascorbic acid _at_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
31
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 9295 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)
32
Effect of Pre harvest spray of various Chemicals
on quality of litchi fruits
Treatments Fruit wt.(g) Increase in fruit retention () Cracking () Harvesting (days) Harvesting (days)
Treatments Fruit wt.(g) Increase in fruit retention () Cracking () 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.
33
Shade nets Expt.to extend the harvesting period
34
(No Transcript)
35
Delayed the ripening process by 16 days.
36
(No Transcript)
37
Effect of Shade net
01.06.09
38

• 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.

39
(No Transcript)
40
Effect of packages (after 6 days)
41
(No Transcript)
42
Effect of bagging on maturity and quality of
litchi fruits. Perforated brown paper bagged
fruits showed uniform ripening, without any spot
and cracking.
43
Processing and Value additionPresent status of
fruit processing

• India accounts
• Mango 54 of worlds production
• Litchi 20 of worlds production
• Banana 15 of worlds production
• Processing lt2 India
• gt80 Malaysia
• gt70 Philippines Brazil
• gt 60 USA

44
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.

45
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
46
Various Products of Litchi
Canned Litchi
Litchi wine
RTS
Litchi Pudding
Litchi Nut
Sugar coated dried litchi
47
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.

48
Composition of Litchi Must Wine
CTCRI, RS, Bhubaneswar 2009-10 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 tartartic acid/100ml) 0.43 0.03 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
49
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.
50
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

51
Future thrust Areas

• 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

52
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.
53
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 cool-room 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.
54
THANKS
55

• Table Major postharvest fungal pathogens of
  litchi fruit are
• Alternaria sp. Agrostalagmus sp. Aspergillus
  spp. Cladosporium sp.
• Colletotrichum spp. Curvularia sp.
  Cylindrocarpon tonkinenseDothiorella 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 Organism Region
• Litchi moth Argyroploce peltastica South
  Africa
• Litchi stink bug Tessartoma papillosa China
• Macadamia nut borer Cryptophlebia ombrodelta
  Australia
• Mediterranean fruit fly Ceratitis capitata
  South Africa
• Natal fly Ceratitis rosa South Africa
• Oriental fruit fly Dacus dorsalis Hawaii
• Shot hole borer Acrocerocops cromerella China

56
Salient Research achievement (PHT) of NRC for
Litchi, Muzaffarpur

1. Physico-chemical studies of litchi fruits during
   fruit development stage reveals that last week of
   May is the best time of harvesting.
2. 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 .
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. 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.
5. 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.
6. 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