Pg. 15-17 Maintaining market quality of fresh litchis during storage Part I: Control of browning

The effects of polyethylened packaging, S02, Prochloraz and Benomyl treatments at different storage temperatures on browning of litchi fruit were investigated in a simulated export trial. In cv Mauritius and Madras, the commercial SO2 fumigation gave acceptable control of browning. In cv Madras, polyethylene packaging only reduced browning in combination with Prochloraz or Benomyl treatments and there was a tendency towards more browning in fruit stored at 6°C as compared to fruit stored at 2°c.

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