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.