EFFECTS OF DIFFERENT PRECOOLING TIMES,PRESERVATIVES, PACKAGES AND TEMPERATURES ON THE STORAGE LIFE OF LITCHI FRUST

This report describes the results of studies during the last four years on the effects of different precooling times, preservatives, packages and temperatures on the storage life of litchi fruit, and also their application. Fast precooling, treatment with preservatives, packaging with PE film and cold storage of litchi fruit after harvest are basic conditions for a mediumor longterm storage. A change in temperature decreases the storability of the fruit. Browning and rotting of litchi were reduced significantly by Rovral, TBZ and MBC. Of the three, Rovral was the most effective. The rate of good fruit was 85% for Wuye, and 15% for Lanzhu after 8 days’ storage at ambient temperature; 95% for Wuye and 96.7% for Lanzhu after 45 days’ storage at 1-3℃. In 1986, a commercial use of these results was studied. 46,200 kilograms of Wuye, after being dipped in cold preservatives and packaged in PE bags, was stored at 1-3℃. After 25 days of cold storage, the rate of good fruit was 95%.