Influence of temperature and packaging on physiological and chemical profiles of imported litchi fruit

Abstract

The aim of this study was to detail the physiological and biochemical changes in non-adulterated and commercially-treated litchi fruit stored in different packaging films under different storage temperatures. Litchi fruit cv. Mauritius treated with either SO2 and acid (commercially-treated fruit), or free from both SO2 and acid (non-adulterated fruit), were imported from Israel and packed using two different packaging films viz. micro-perforated polypropylene or PropaFreshTM PFAM, or stored unwrapped, at 5 or 13°C for 11days. Both CO2 and ethylene concentrations were lower in commercially-treated fruit and at storage of 5°C but higher in PropaFreshTM PFAM films. Weight loss was least in commercially-treated fruit wrapped with PropaFreshTM PFAM at 5°C. Non-adulterated fruit wrapped in PropaFreshTM PFAM had higher individual aril sugars and organic acids whilst commercially-treated fruit retained higher concentrations of anthocyanins. These results indicate that PropaFreshTM PFAM packaging at 5°C could be used to maintain postharvest quality in both commercially-treated and non-adulterated litchi fruit.