Pg. 29-30 Alternatiewe Verpakkingsmetodes vir See-Uitvoer van Lietsjies om SO₂-Behandeling te Vervang

Mauritius- en Madras-lietsjies kon, gedurende die droee 1991/92-seisoen, baie suksesvot uitgevoer word sander die gebruik van ‘n SO₂-behandeling. Verpakking in punnets bedek met vitafilm het vrugte gelewer met ‘n goeie kleur en smaak en feitlik vry van verbruining en bederf. Sodra die vitafitm egter verwyder is, het verbruining dadelik ingetree.
In die gevat van verpakking in 10 persent SO₂ in N₂ was die vrugtevoorkoms ook baie goed. Die smaak was egter heeltemat onaanvaarbaar. Met vakuumverpakking van Mauritius-vrugte is verbruining en bederf goed beheer. Smaak was egter nie heeltemal aanvaarbaar nie. Hierdie metode verg verdere ondersoek.

Summary:

• The study investigated alternative packaging methods to replace SO₂ fumigation for exporting litchis (Mauritius and Madras cultivars) in the 1991/92 dry season.
• SO₂ treatment is normally used to prevent post-harvest diseases and browning during long sea transport, as well as to fix the red color of the fruit.
• Packing litchis in punnets covered with Vitafilm gave fruit with good color, flavor, and minimal browning and spoilage. However, once the Vitafilm was removed, browning started immediately.
• Packing in 10% CO₂ in nitrogen resulted in good fruit appearance but produced an unacceptable flavor.
• Vacuum packaging controlled browning and spoilage well but the taste was still not fully acceptable, indicating further research is needed.
• Experiments involved storing fruit for 28 days at 1 °C followed by 3 days at 20 °C before evaluation for browning, spoilage, and taste.
• Tables in the study show detailed evaluation scores for taste, browning, and spoilage for different treatments with both Mauritius and Madras litchis.
• The dry conditions of the season contributed to unusually low spoilage, so results need confirmation in a normal wet season.
• The main conclusion is that Mauritius and Madras litchis could be successfully exported without SO₂ treatment using these alternative packaging methods, but improvements are needed particularly with flavor retention in modified atmosphere and vacuum packaging.
• This research provides encouraging prospects for overseas markets that may restrict SO₂ usage in future.