Pg. 84-86 Effect of packaging on fruit quality retention of litchi cv. McLean’s Red during long term low temperature storage

Sulphur dioxide (SO₂) fumigation is a commonly adopted commercial treatment to retain the post-harvest quality of litchi (Litchi chinensis Sonn). The present investigations aim to overcome the undesirable after-effect of (SO2) fumigation during long-term storage and distribution. The fruit of litchi cv. McLean’s Red, harvested during the late season, were packed in three types of packaging: (1) MAP-3, (2) punnets without vents and (3) punnets with vents. The MAP-3 was heat sealed to modify the atmosphere around the fruits. The packed fruits were placed in commercial cardboard cartons and held at 2°C, 95% RH for 30 days to simulate refrigerated sea shipment conditions and thereafter,
at market shelf condition at 14°C for 2 days. Standard commercial SO2 fumigation was included as a comparative control. Weight loss, firmness, pericarp browning, severity of decay, Hunter colour values, titratable acidity and soluble solid concentrations were determined after cold storage followed by simulated market shelf condition. The modified atmosphere created inside the MAP-3 and the high RH around the fruit minimised the rate of transpiration, preventing weight loss and deterioration of fruit quality. However, the MAP-3 has to be improved further, as a flow-warp consumer packaging to satisfy the requirements of the EU customers.