POSTHARVEST TECHNOLOGY ASSIGNMENT 3 CC01 GROUP 06 LITCHI Proposing post harvest treatment of To distribute to domestic supermarkets Members GROUP 4 Lê Yến Nhi 2053302 Phạm Nhật Quyên 2053387 Trần Than[.]
Proposing post harvest treatment of LITCHI To distribute to domestic supermarkets GROUP Members Lê Yến Nhi - 2053302 Phạm Nhật Quyên - 2053387 Trần Thanh Minh -1852585 Đỗ Hoàng Phúc - 2052653 Trần Thị Ngọc Huyền - 2053058 CONTENT 1.The different maturity indices of the product 2.Respiration rate 2.1 Classification to low or high respiration rate 2.2 Sensitivity of ethylene Postharvest diseases and common pathogens Proposed postharvest treatments Packaging method Vietnam is one of the largest litchi exporters in the world, with many varieties growing and bringing significant econimic value During production and processing, the steps for harvesting and preserving fruit are important to ensure quality of the fruit and can have a direct impact on consumers 1.THE DIFFERENT MATURITY INDICES OF THE PRODUCT Lichi is a non-climacteric fruit and therefore it is advantageous to pick fruit soon after it reaches maturity This also ensures that fruit has the maximum shelf life Litchi harvesting is always a delicate task Level of acidity will drop significantly and the fruit may become rather tasteless Following criteria may be followed to ascertain the litchi maturity: PHYSICAL METHODS: Skin colour is usually a determinant of ripeness The fruit is said to be ready for harvesting when the pericarp is a uniform red, (just when the orange colour has disappeared completely or almost completely, except in the case of cultivars which produce yellow or green fruit) and the protuberances have become smoother In varieties which produce red fruit, these should be an even deeper red at harvest time PHYSICAL METHODS: Fruit size: minimum of 25 mm in diameter Figure Growth and development of litchi fruit from weeks after anthesis (Source: L V Trong et al., 2021, Physiological changes during the growth and development of litchi fruit (Litchi chinensis Sonn.) grown in Vietnam, Rev Bras Frutic, Jaboticabal, v 43, n 2) PHYSICAL METHODS: Chemical methods: Testing is another way of determining whether the fruits are ready for picking As litchi fruit mature, the concentrations of sugars, principally those of sucrose, glucose and fructose increase, while the concentrations of organic acids, predominantly malic acid decrease PHYSICAL METHODS: Chemical methods: Table Content of reducing sugar, starch, total organic acid, vitamin C in litchi fruit (Source: L V Trong et al., 2021, Physiological changes during the growth and development of litchi fruit (Litchi chinensis Sonn.) grown in Vietnam, Rev Bras Frutic, Jaboticabal, v 43, n 2) In the fruit period from to 10 weeks, the content of reducing sugar increased rapidly and reached 14.237% when the fruit was at 10 weeks The total organic acid content decreased at 10 weeks due to organic acid used in respiration to provide energy for starch synthesis processes PROPOSED POSTHARVEST TREATMENTS Research on postharvest biology and technology for litchi fruit continues at a rapid pace This overview considers the current status of postharvest research in litchi fruit, particularly since 2003 (Jiang et al 2003), with an emphasis on postharvest technology Postharvest techniques that have been investigated to maintain quality of harvested litchi fruit include sulfur fumigation, fungicide dipping, waxing, chitosan coating, microbial antagonists, irradiation and heat treatments Sulfur and fungicide treatments have been adopted commercially, whereas the other approaches require further development PROPOSED POSTHARVEST TREATMENTS Treatments to maintain skin colour : Sulfur fumigation: was once considered the most effective and practical treatment to reduce browning in litchis Sulfur dioxide inhibits non-enzymatic formation of colourless quinone-sulfite complexes and enzymatic browning by inactivation of PPO Acid dips: Fading of the bright red litchi fruit skin during storage is probably due to an increase in cell sap pH Oxalic acid: due to inhibition of degradation and oxidation of anthocyanins and also to the maintenance of relatively low peroxidase activity The commercial use of oxalic acid merits further evaluation PACKAGING METHOD PACKAGING METHOD Wooden box packaging: Wooden boxes are popularly used to pack litchi by growers and distributers due to the physical strength they offer Wooden containers of 18-22 kg capacity are still being commonly used in the form of reusable boxes or crates They not only offer the benefits of strength and reusability, wooden boxes when made to a standard size stack well on trucks or storage rooms PACKAGING METHOD Wooden box packaging: The disadvantages of wooden containers are: They are not environment friendly as their usage leads to felling of trees Obtaining uniformity of weight is a problem They are heavy and costly to transport They may cause compression and vibration injuries if contents are over- or under-packed They often have sharp edges, splinters, and nails etc, which can easily cause damage to contents These leads to the excess moisture loss from the litchi fruits Litchi moisture loss has been shown to result in increased conductivity of pericarp tissues and loss of membrane integrity PACKAGING METHOD Plastic crates: The advantages of plastic crates are: As these crates are strong and rigid they can be used for many journeys, making the cost per journey relatively low Reduce the storage space requirement and transport cost of empty containers Less mechanical damage to fruits during transportation and handling Different sizes and shapes are available They can be easily cleaned and disinfected They are strong and weather resistant and because of this they can be used in humid areas PACKAGING METHOD Plastic crates: Plastic crates are usually made of high density polyethylene (HDPE) or PP by injection molding Polyethylene has higher impact strength and a low degradation by ultra-violet radiation while polypropylene has a better scratch resistance The performance of both materials can be improved by adding antioxidants and UV protectants PACKAGING METHOD Cardboard (fibreboard) packaging: Cardboard boxes are available in a wide range of sizes, designs, and strength It is light and clean, and can readily and easily be printed upon with nutritional information, weight, amount, etc Because of its relatively low cost and versatility CFB boxes remain the dominant package container for litchi CFB boxes were very effective in significantly reducing mechanical and pathological losses, whereas browning and fresh weight loss (FWL) was reduced by about 50% Most CFB boxes are made of three or more layers of paperboard manufactured by the Kraft process They are nowadays laminated to protect from exposure to moisture but still easily damaged by careless handling and stacking PACKAGING METHOD Poly bag packaging: Different types of flexible plastic films like LDPE (Low Density Polyethylene), PVC (Poly Vinyl Chloride), PP (Polypropylene) and cellulose acetate films are used for packaging of horticultural produce These films are mostly used as pouches with holes punched at regular intervals to allow respiration They are available in a wide range of thicknesses and grades and can be engineered to control the environmental gases inside the pouch LDPE is the most widely used material Plastic bags reduce moisture loss from stored fruit over a broad temperature range PACKAGING METHOD Poly bag packaging: In Asian countries such as China and into Thailand, litchis are usually packed polyethylene bag (0.02-0.05 mm thick) and placed in polystyrene boxes while ice is placed on top of the sealed bag Packaging materials coupled with cold conditions increased the shelf life of litchi to 16 days PACKAGING METHOD Punnet box packaging: The packets of 500-700 g are used by organised retailers to sale in super market under controlled atmospheric conditions These packaging permits visual examination by consumers and discouraging physical contact with the merchandise at point of sale The packing of litchi fruits in ventilated punnet boxes and overlapping with semi permeable or Poly vinyl chloride (PVC) films/ bags create a modified atmospheric condition leading reduced respiration rate of fruits besides providing a barrier to water loss This practice has been found to enhance the shelf life of litchi fruits by 57 days at ambient condition (35-38o C) and by 15 to 18 days at low temperature (5-7o C) PACKAGING METHOD Modified atmosphere packaging: Modified atmosphere packaging may be described as the use of an atmosphere composition surrounding the product which is different from that of normal air, usually consisting of reduced oxygen and increased carbon dioxide concentrations combined with a low temperature, maximizes the product shelflife Low storage temperature and modified atmosphere packaging (MAP) are common postharvest technology used to extend the shelf life of many whole and fresh-cut fruit, as they reduce the respiration rate, surface damage and browning PACKAGING METHOD Modified atmosphere packaging: In litchi fruit this technology reduced pericarp browning, controlled postharvest diseases and maintained a high humid environment for the retention of fruit at low temperatures Modified atmosphere packaging, like in several horticultural crops, has been beneficially exploited to extend shelf life and maintain freshness and quality of litchi fruit PACKAGING METHOD THANKS FOR LISTENING! .. .GROUP Members Lê Yến Nhi - 20 533 02 Phạm Nhật Quyên - 20 533 87 Trần Thanh Minh -1 852585 Đỗ Hoàng Phúc - 20526 53 Trần Thị Ngọc Huyền - 20 530 58 CONTENT 1.The different... excessive fruit-drop and cracking In normally matured fruit, the amount of ethylene released was less than that in over-ripe fruit When litchi fruit were stored at room temperature for 3- 5 days, the... biology and technology for litchi fruit continues at a rapid pace This overview considers the current status of postharvest research in litchi fruit, particularly since 20 03 (Jiang et al 20 03) , with