Pg. 41-45 Experimental export of sulphur free litchis to the UK and subsequent trials to establish the effect of maturity on the procedure

During the 2004/05 season, an experimental consignment of sulphur free HLH Mauritius litchis was exported by sea to the United Kingdom. The trial consisted of combinations of treatments including a prochloraz bath, a SmartFresh application and packing in either 30 micron polyethylene bags or punnets. The experimental trial was successful and it was possible to keep the litchis for 2 weeks in the UK, provided the fruit was stored in a punnet inside a fridge. The prochloraz treatment at a concentration of 30 ml/100 f was shown to be essential while the use of punnets was also a necessity. The SmartFresh application provided the final finishing touch to the procedure. After completion of the experimental export trial , an additional set of five laboratory trials were conducted during the season at different maturity levels so as to establish what effect fruit maturity has on the effectiveness of the procedure. The results indicated that, as is the case with sulphur fumigated fruit, the procedure became less effective as the litchis became over-mature towards the end of the season. The effectiveness of the Smartfresh treatment was most hampered by advanced maturity, as well as the period between harvest and refrigeration. From the results it would appear that it is certainly possible to export sulphur free litchis by sea and it is recommended that exporters consider this procedure on a limited scale under the auspices of the researchers who have developed the technique.

Summary:

• During the 2004-05 season, an experimental consignment of sulphur-free HLH Mauritius litchis was exported by sea from South Africa to the United Kingdom.
• The trial involved combinations of treatments including a prochloraz dip, SmartFresh application, and packaging in either 30 micron polyethylene bags or punnets.
• The experimental export was successful, allowing the fruit to be kept for two weeks in the UK when stored in punnets inside a refrigerator.
  Prochloraz treatment at 30 ml/100 l was essential, and using punnets for packing was necessary; SmartFresh provided a beneficial finishing touch.
• Subsequent laboratory trials tested the effect of fruit maturity on the procedure’s effectiveness, showing the treatment becomes less effective as litchis become over-mature.
• SmartFresh treatment’s effectiveness was most negatively impacted by advanced fruit maturity and the time between harvest and refrigeration.
• It is feasible to export sulphur-free litchis commercially by sea, provided treatments and packing methods are carefully applied.
• Recommendations include packing/exporting in punnets, applying prochloraz dip for 10 seconds, refrigerated display and storage at retail, and labeling to inform consumers that the fruit is sulphur-free and requires refrigeration.
• The study underscores the importance of maturity cut-off points, as over-mature litchis tend to have higher fungal infections and lower storage potential.
• The article draws on previous research on sulphur-free litchi preservation techniques and refines the export protocol under commercial and laboratory conditions.