• Pg. 25-26 Lietsjie Vrugkleur en Interne Gehalte/Rypheid
• Pg. 21-24 Invloed van Bergtyd Voor en Na SO2-Behandeling op Skilkleur, Vrugbederg en Swael Residuvlakke van Lietsjies
• Pg. 31-32 Control of Post-Harvest Decay and Browning of Litchi Fruit by Sodium Metabisulphite and Low pH Dips
• Pg. 33-34 Lae pH-Behandeling van Lietsjies om Skilkleur te Verbeter
• Pg. 35 Die Effek van Lae pH-Oplossing na SO2-Behandeling op Skilkleur, Vrugbederf en Swael-Residuvlakke in die Vrugvleis van Lietsjievrugte na Koelverberging
• Pg. 32-35 Litchi (Litchi Chinensis Sonn) Pericarp Colour Retention
• Pg. 44-46 Postharvest Sulphuring and Low pH Treatment for Retention of Red Skin Colour of Litchi Fruit
• Pg. 47-52 Litchi (Litchi Chinesis Sonn) Pericarp Colour Retention – Alternatives to Sulphur
• Pg. 12-14 Steam and Low pH Dips Improve Litchi (Litchi Chinesis Sonn) Pericarp Colour Retention
• Pg. 32-36 Research on Alternatives to Post-Harvest Sulphur Fumigation of Litchi Fruit
• Pg. 44-46 Effect of Heat-Acid Treatement on Quality of Lychee Fruit
• Pg. 17-22 Evaluation of Modified Atmosphere Packaging Products on Post-harvest Pericarp Browning in Litchi Fruit
• Pg. 50-54 The effect of temperature management on retention of litchi colour and quality
• Pg. 42-45 Effect of post-harvest storage temperature and silicon on colour retention and pathogen control of litchi (Litchi chinensis Sonn.)
• Pg. 31-37 Evaluation of fruit coatings to reduce dehydration, pericarp browning and post-harvest decay of litchi fruit
• Pg. 40-45 Evaluation of alternative means of reducing post-harvest decay and pericarp browning of litchi fruit
• Pg. 51-57 Evaluation of prochloraz and fludioxonil fungicides, applied before and after acid dip treatments, to control post-harvest decay and prevent pericarp browning on litchi fruit