- M. Kritzinger, F.J. Kruger, D. Lemmer, and I.J. Froneman
- Institute for Tropical and Subtropical Crops, Private Bag XI 1208, Nelspruit 1200
- 2002
As with other agricultural crops, it is important to develop processed litchi products if additional marketing opportunities are to be created. The characteristics of the international processed fruit market and the fresh fruit export orientation of the local industry probably indicate it most sensible to develop a high quality product aimed at the local market. During the 2000/2001 season, a study was launched aimed at identifying appropriate cultivars, drying conditions and product specifications. The results of the study indicate that, of the presently cultivated varieties, McLean’s Red give rise to a tastier dried product than HLH Mauritius. Of the other cultivars evaluated, Wai Chee and Kwai May Pink showed most potential, Brewster fared intermediate while Haak Yip gave rise to an inferior product. A drying temperature around 55°C for approximately 3 weeks was found to be most appropriate under South African conditions. The sensory panel found fruit with a moisture content of 20-30% to have a raisin like taste with a soft texture while fruit dried to 5-10% moisture was described as having a dried date appearance with a scented toffee texture and taste. Untreated fruit were found to be agreeable while acid treated fruit was totally unacceptable to the sensory panel. Dyeing of the fruit was ineffective, except when used in combination with SO2. The latter combination was highly sought after by panelists. Based on this preliminary study, it would seem that it is quite possible to develop an up-market dried litchi product. It will, however, be necessary to develop appropriate packaging. It is proposed that this aspect and other marketing related issues be addressed during the coming season.
Summary:
- Objective: To develop processed litchi products for additional marketing opportunities, focusing on a high-quality dried litchi product for the local South African market.
- Study period: Conducted during the 2000/2001 season to identify suitable cultivars, drying conditions, and product specifications.
- Cultivars evaluated: HLH Mauritius, McLean’s Red, Fay Zee Sui, Wai Chee, Kwai May Pink, Brewster, and Haak Yip.
- Key finding: McLean’s Red produced a tastier dried product than HLH Mauritius; Wai Chee and Kwai May Pink showed good potential; Brewster intermediate; Haak Yip gave an inferior product.
- Drying conditions: Optimal drying temperature around 55°C for approximately 3 weeks under South African conditions.
- Sensory evaluation:
- Fruit with 20-30% moisture had a raisin-like taste and soft texture.
- Fruit dried to 5-10% moisture had a dried date appearance with scented toffee texture and taste.
- Untreated fruit was acceptable; acid treatment was unacceptable.
- Pre-drying treatments: Standard sulphur fumigation recommended; acid treatment alone or combined with sulphur fumigation not recommended; dyeing alone ineffective but effective when combined with SO2 fumigation.
- Packaging: Needs development for the local market; packaging examples from China and potential local methods were discussed, with further research needed on storage conditions.
- Insect damage: Essential to avoid insect-damaged fruit due to surface blemishes and unacceptable insect droppings on dried aril.
- Further research suggested on profitability related to fresh fruit market timing, fruit maturity, and storage potential.