How to manage litchi after harvest? How to preserve litchi fruit after harvest

We know the planting technology of litchi. Do you know what to do after litchi harvest? Let's have a look!

Postharvest treatment of litchi

Litchi fruit is suitable for skin red ripening area of more than 50%, soluble solids 16. When harvested above Brix, it can have both appearance and flavor quality. If the litchi fruit is not properly treated after harvest, the pericarp is easy to dry brown and mildew rot in Taiwan's summer climate, and the storage, transportation and sale time is usually less than 2 days. Appropriate methods include

(1) adjust field nutrition and water management to improve fruit storage capacity and reduce fruit cracking.

(2) do a good job in the control of diseases and insect pests in the field

(3) avoid bruising, stab or abrasion during harvesting and handling.

(4) cooling and moisturizing quickly after harvest to maintain fresh fruit quality.

Litchi fruit should be quickly moved to a cool place after harvest, and then picked up, graded or bundled into bundles; after basket or packing, it is appropriate to precool and cool down, and then supply the goods by means of low temperature transportation and marketing. Only in this way can we ensure the quality of short-range storage and transportation, prolong the shelf life, and significantly reduce the mildew loss rate of long-range storage and transportation. In terms of storage and transportation temperature control, & # 39; black leaves & # 39; & # 39; & # 39; Nuomi & # 39; and & # 39; Guiwei & # 39; Litchi are all 4-5 ℃; if combined with plastic film packaging to maintain 90-95% humidity, the pericarp dry brown and fruit mildew can be reduced or avoided; the storage life can reach 2 weeks. However, it should be noted that when the fruits were stored for 3 weeks, the sugar of 'glutinous rice' and 'Guiwei' fruits occasionally dropped, and the flavor quality decreased sharply. The best fruit color of litchi can be maintained by putting 7-10 ℃, but the fruit is easy to mildew and rot. Although the mildew and rot was reduced by adding 0 ~ 2 ℃, it would lead to cold injury and browning. These two temperatures can only be used for short-range storage and transportation sold within 5 to 10 days. The shelf life of litchi will be shortened with the increase of storage and transportation time. The cool selling environment of 5: 10 ℃ can slow down the mildew and rot of the fruit, which is an important key to prolong the selling period.