Pg. 44-46 Postharvest Sulphuring and Low pH Treatment for Retention of Red Skin Colour of Litchi Fruit

Litchi fruit (cultivars Mauritius and Madras) were treated after harvest with sulphur compounds and low pH dips, or calcium nitrate dips. After storage the fruit were evaluated for postharvest diseases, browning, colour and taste, and were analysed for SO2 residues. Sodium metabisulphite dip or SO2 fumigation, followed by hydrochloric acid dips, delivers fruit of superior quality to SO2 fumigation treated fruit only. Treatment of fruit with calcium nitrate followed by hydrochloric acid dip gave promising results (while no sulphur compound is used).

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