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The Lychee Fruit: Post Harvest Handling Techniques

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Abstract

Lychee fruit (Lychee chinensis Sonn.) is harvested under vivid humid and subtropical conditions in India and China, economically a significant fruit crop at health scale due to its beautiful skin color and bizarre and outlandish flavor. The fruit has a coarse pericarp surrounding the juicy succulent, edible aril with a seed in center. Cultivators are still in fancy for its commercialization; the reasons are pericarp browning, postharvest decay, and minor racking among the numerous key constraints influencing the quality of lychee during storage and transportation. Aridness of pericarp invites inflammatory damage owing to untimely postharvest handling practices. Cracking is expected at preharvest and fruit developmental stages. Pre- and postharvest stages are owing to the modest handling practices and sorting line operations. We address cracking problems of lychee pericarp which offers points of entry to the invasion of postharvest microbial pathogens during cold storage and transport. It is advisable that pericarp skin browning which is triggered by withering is not only limited to the corporeal attributes of lychees, involuntary injury, and postharvest deterioration; rather it leads to deadly effects on sensory attributes of lychee aril. We tried to develop an explicit understanding on pericarp skin browning during postharvest and transportation and further suggest adoption mechanism of SO2 fumigation in elite lychee cultivars. Moreover, we count the health issues on post fumigation which leaves the residual effects, changes fruit taste, and must be measured at ground level.

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Authors and Affiliations

  1. Amity Institute of Minorbial Technology, Amity University, Noida, Uttar Pradesh, India

    Manoj Kumar, Ram Prasad, Ajit Varma & Vivek Kumar

  2. Laboratory of Microbiology, Department of Botany, CCS University, Meerut, India

    Priyanku Teotia

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  3. Ram Prasad
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  4. Ajit Varma
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  5. Vivek Kumar
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  1. Amity Institute of Microbial Technology, Amity University, Noida, Uttar Pradesh, India

    Manoj Kumar

  2. Amity Institute of Microbial Technology, Amity University, Noida, Uttar Pradesh, India

    Vivek Kumar

  3. Amity Institute of Microbial Technology, Amity University, Noida, Uttar Pradesh, India

    Ram Prasad

  4. Amity Institute of Microbial Technology, Amity University, Noida, Uttar Pradesh, India

    Ajit Varma

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Kumar, M., Teotia, P., Prasad, R., Varma, A., Kumar, V. (2017). The Lychee Fruit: Post Harvest Handling Techniques. In: Kumar, M., Kumar, V., Prasad, R., Varma, A. (eds) The Lychee Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-10-3644-6_6

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