Post harvest handling/ management of litchi

Wel come

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Presentation By

Dr. Jadhav Parag Babaji

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Post Harvest Handling Techniques in Litchi Fruit

Litchi (Litchi chinensis Sonn.) is an important sub-tropical fruit tree of the sapindaceae family, indigenous to parts of Southern China. It is highly specific to climatic requirements and its cultivation is restricted to only a few countries, in providing good market opportunities. Litchi is a non-climacteric fruit and its shelf-life at room temperature is usually less than 72 hr. Thus, litchi fruit is highly prized in its fresh form. With the increasing popularity of exotic fruits on the world market, litchi production has steadily increased in the past decades. Pericarp browning, desiccation, loss of quality, postharvest decay, and micro-cracking are major constraints affecting commercial quality during storage, transportation or during shelf-life (Sivakumar et al., 2007).

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Introduction

• Post harvest handling technology has the potential to reduce the post harvest losses and further to maintain produce quality and prolong post harvest life.

• The evaluation of proper technology of packaging and storage of produce is also important for the development of market strategy and its accessibility at international level for enhancing export potentiality.

• The post harvest handling techniques for long duration storage like anti-microbial agents, acidifiers and plant growth regulators have suggested by scientists.

• The postharvest losses reported mainly at harvesting (8.0%), transportation (4.61%) and consumers level (7.5%) (Molla et al., 2010).

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Litchi (Lychee)S. N:- (Litchi chinensis) Genus:- Litchi Species:- chinensisFamily:- SapindaccaeIt is a tropical and subtropical fruit tree Origin:- Southern China, Taiwan and Southeast AsiaFruit type:- Nuts : Large seed, edible aril (flesh) and

thin, tough, corky pericarp (skin). Pericarp color:- Pink-red to plumAril:- Succulent, translucent cream or white, exotic and

sweet. In India, Litchi ranks:-

•7th in area •9th in production among fruit crops•6th in value terms 5Rai and Kumar (2008)

http://en.wikipedia.org/wiki/Subtropical

http://en.wikipedia.org/wiki/Taiwan

http://en.wikipedia.org/wiki/Southeast_Asia

State Districts

Bihar Muzaffarpur, Vaishali, Sitamrhi, East Champaran, West Champaran, Katihar, Gopalganj, Siwan, Samastipur, Saran, Sheohar, Darbhanga, Madhubani Purniya,, Begusarai, Saharsa, Bhagalpur, Araria, Kishanganj, Khagariya, Madhepura, Munger

Assam Bongoigaon, Kamrup, Golpara, Nalbari, Barpeta, Sonitpur, Nagaon, Lakhimpur, Golaghat, Jorahat ,Cachar

WestBengal

Mushirdabad, 24- Parganas, Nadia, 24- Parganas South Malda, Uttar Dinajpur, Dakshin Dinajpur, Hubli

Orrisa Sundergarh, Sambalpur, Angul, Deogarh

Uttarakhand Udham Singh Nagar, Champawat, Nainital, Dehradun, Tehri Garhwal, Pauri Garhwal,Haridwar

Punjab Gurdaspur, Hoshiarpur

Tripura West Tripura, North Tripura, South Tripura, Dhalai Tripura

Litchi Growing States

6Menzel and Waite (2009)

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States Varieties

BiharDeshi, Purbi, China, Kasba, Bedana, Early Bedana, Late Bedana, Dehra Rose, Shahi, Manragi, Maclean, Longia, Kaselia and Swarna Rupa

Uttar PradeshEarly Large Red, Early Bedana, Late Large Red, Rose Scented, Late Bedana, Calcuttia, Extra Early, Gulabi, Pickling, Khatti, Dehra Dun, Piyazi

West Bengal Bombai, Ellaichi, Early, China, Deshi, Purbi and Kasba

Haryana Early Seedless, Late Seedless, Seedless-1, Seedless-2

Varietal Distributions of Litchi in Different States in India

Rai and Kumar (2008)

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Production Trend of Litchi in India

Anonymous (2011)

JPB/Fruit Science/FSC-692 9Anonymous (2011)

JPB/Fruit Science/FSC-692 10

STATE LITCHI

Area in 000 ha Production in 000 M

ASSAM 5.1 39.2B I H A R 3 0 . 6 2 1 5 . 1

CHANDIGARH 0 0.1

CHHATISHGARH 3 17.8

HARYANA 0.2 0.4

HIMACHAL PRADESH 4.3 3.4

JAMMU & KASHMIR 0 0

JHARKHAND 4.3 31.1

NAGALAND 0.2 0.2

ORRISA 4.3 17.1

PONDICHERRY 0 0

PUNJAB 1.6 22.4SIKKIM 0.2 0

TAMIL NADU 0 0.2

TRIPURA 2.8 17

UTTAR PRADESH 0.3 1.3

UTTRANCHAL 9.1 15.7

WEST BENGAL 8.4 82.4

T O T A L 7 4 . 4 4 8 3 . 4

Litchi Producing States in India

Anonymous (2011)

11Anonymous (2011)

Alive

Can even die

Release heat

Breathes

Loss moisture

Biological Factors Involved in Deterioration1. Respiration2. Ethylene Production3. Compositional Changes4. Transpiration5. Physiological Breakdown6. Physical Damage7. Pathological Breakdown

Environmental Factors Influencing Deterioration

1. Temperature2. Relative Humidity3. Atmospheric Composition4. Ethylene5. Light

12www.world-food.net

BIOLOGICAL FACTORS INVOLVED IN DETERIORATIONRespiration rate increases with temperature, exposure to ethylene, physical and physiological stresses.


Ethylene may be excluded from storage rooms and transport vehicles

1. By avoiding mixing ethylene producing commodities with those sensitive to ethylene.

2. By using adequate air exchange (ventilation) and using ethylene absorbers.

3. Ethylene control system4. Catalytic combustion of ethylene at high temperatures (greater

than 200°C)5. Use of ultraviolet radiation

Water loss is a main cause of deterioration because it results not only in direct quantitative losses but also in losses in appearance (wilting and shriveling), textural quality and nutritional quality.

Transpiration

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Respiration

Fruit stageImmature fruit High (Chan et al., 1998)

Mature fruit Low

Paull and Chen (1987)

Brewster From 56 to 21ml CO2 /kg/h (8 days of storage at220C)

Nagar (1984) Culcuatta From 20 to 10ml CO2 /kg/h (6 days of storage at250C)

Kedar (2000) Wai Chee 5-8ml CO2 /kg/h at 50C

Wai Chee 10-15ml CO2 /kg/h 100C

Wai Chee 25-40ml CO2 /kg/h 200C

Ethylene productionImmature fruit High (Chan et al., 1998)

Mature fruit Low

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Symptoms are surface and internal discoloration (browning), pitting, water soaked areas, uneven ripening or failure to ripen, off-flavor development, accelerated incidence of surface molds and decay.

Chilling injury

The freezing point of the tissue is high, and the disruption caused by freezing usually results in immediate collapse of the tissues and total loss.

Symptoms include bleaching, surface burning or scalding, uneven ripening, excessive softening, and desiccation.

Heat injury

Full sunlight - can rapidly heat tissues that leading to localized bleaching, necrosis (sunburn or sun-scald), or general collapse

Physiological BreakdownExposure of the commodity to undesirable temperatures

can result in physiological disorders.

(Holcroft et al., 2009)

Are accelerate water loss, provide sites for fungal infection. 16

1. Very low oxygen (less than 1 percent)2. High carbon dioxide (greater than 20 percent) atmospheres

Storage atmospheric composition (Fermentative metabolism):-

Physical Damage

1. Surface injuries. 2. Impact bruising. 3. Vibration bruising. 4. Membrane disruption.

Mechanical injuries

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The interactions among O2, CO2, and ethylene concentrations, temperature, and duration of storage influence the incidence and severity of physiological disorders related to atmospheric composition.

Environmental Factors Influencing Deterioration

Light Full sunlight - can rapidly heat tissues.

Temperature Temperature is the environmental factor that most influences the deterioration rate of harvested commodities.For each increase of 10°C (18°F) above optimum, the rate of deterioration increases.

Atmospheric Composition

A. Pre harvest factors B. Post harvest factors

1. Temperature2. Light3. Irrigation4. Mineral nutrition5. Chemical sprays6. Method of harvest7. Variety

1. Mechanical damage due to improper harvesting and handling

2. Poor transportation and transport without packaging

3. Inappropriate storage facilities which leads to spoilage by micro organisms

4. Inappropriate post harvest treatments

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Post harvest handling techniques Production practices

HarvestingHarvest handling

Pre-coolingSorting

WashingGrading

Packaging Labeling

RefrigerationStorage

Transportation Marketing-Export

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Production practices:-Choice of cultivars, Environmental factors, Management

practices

Harvesting:-Use appropriate harvest tools

1.Use only clean transporting containers.

2. Handle as little as possible.

3. Trim fingernails avoid tearing to fruit skin

4. Begin post-harvest treatment.

5. Do not mix high quality produce with damaged produce

6. Harvest during coolest time of the day

7. Avoid unnecessary wounding or bruising

8. Shade harvested produce in the field20

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POSTHARVEST HANDLING TECHNIQUES

To reduce these losses, producers and handlers must understand the biological and environmental factors involved in deterioration and use postharvest techniques that delay senescence and maintain the best possible quality.

QUALITY Components of Quality Textural quality:- Soft fruits cannot be shipped long distances

without extensive losses owing to physical injuries. Appearance (visual) size: dimensions, weight, volume Shape and form: smoothness Color: uniformity, intensity Defects: external, internal

Morphological (cracking) Physical and mechanical (such as shriveling and bruising) Physiological (soft rot) Pathological (caused by fungi, bacteria, or viruses) Entomological (caused by insects) Flavor (taste and smell): Sweetness Aroma (volatile compounds) Nutritive value: Vitamins, Minerals Safety: Naturally occurring toxicants, Contaminants: (chemical

residues, heavy metals, etc.), Mycotoxins.JPB/Fruit Science/FSC-692 22

1. Colour break (important criteria to decide the harvesting stage) (Singh and Yadav, 1988). 2. Red colour develops (formation of anthocyanin pigments) (Mitra, 2009) 3. Total sugars 55.92-61.70mg/100gm pulp (Chan et al., 1975)4. Reducing sugars 41.51-43.52mg/100gm pulp (Paull et al., 1984).5. Ascorbic acid 44mg/100pulp (Batten, 1989). 6. TSS:TA ratio 40 or greater (Batten, 1989). 7. Basis of taste (Singh and Yadav, 1988).8. General appearance (Chan et al., 1975).9. Over-ripe fruit are sweet, but bland (Menzel, 2009).10. Smoothness of pubicles are the best indicators (Singh and Yadav,

1988).11. Depending upon the cultivar, 65-80 days are taken for maturity

from fruit set (Mitra, 2008).

Fruit maturity

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Ladder Litchi picker

Punnete packed in box

Pallets loaded in storage room


Pre-cooling methods:-After harvesting, the fruits should be kept in

cool, dry and properly ventilated rooms to reduce field heat.1. Reduce aging due to ripening and softening

(Hobson, 1994).2. Reduce heat production .3. Delay the water loss.4. Slow down metabolic activity.5. Slow down ethylene production.6. Slow down microbial activity (Spoilage due to

bacteria, fungi and yeasts).7. Inhibit pericarp browning.8. Decreases sensitivity to ethylene.Several pre- cooling techniques are available.Pre-sizing :

For litchi commodity, fruits below a certain size are eliminated manually or mechanically by a pre-sizing belt or chain.

Hydro cooling

Hydro cooling

Pre-cooling

Sorting : The sorting process

eliminates over ripe, defective, diseased, cut, under or oversize fruits and separates produce by colour, maturity and ripeness. A preliminary sorting of

produce should remove unmarketable pieces and foreign matter (plant debris, soil and stones).

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Sorting

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Grading : Fruits are sorted by quality into two or more

grades according to the specified standards. The term grading may means either sizing or sorting. Grading of agricultural product is nothing but segregating the clean products into different grades, makes them appealing and fetch higher market price.

Grading is done manually scale fixed on stand on a platform.

New techniques are being developed for grading.

Fruits of litchi can be sorted/graded based on 1. Size, 2. Weight, 3. Shape, 4. Surface texture, etc. Grading

CLASSES OF LITCHI AS PER AGMARK STANDARDS

Grade Grade requirements Grade tolerances

Extra class

Superior quality. Free of defects, with the exception of very slight superficial defects.

5%

Class I Good quality. Slight defects in shape.Slight defects in colouring.Slight skin defects.

10%

Class II Satisfy the minimum requirements specified in general characteristics. The following defects may be allowed, provided, the Litchis retain their essential characteristics as regards the quality, the keeping quality and presentation.- Defects in shape,-Defects in colouring.

10%

28Anonymous (2006)

Provision Concerning Sizing

Grade Minimum Equatorial diameter (in mm.)Extra class 33Class I 28Class II 23

Size tolerance

For all grades, 10% by number or weight of litchis not

satisfying the requirements as regards the minimum size, provided,

however, that the diameter is not less than 23 mm.

29Anonymous (2006)

a. Post-harvest physiology1. Fruit maturity2. Browning3. Controlling dehydration4. Controlling rots5. Cosmetic solutions to browning and rots

b. Low-technology handling protocols1. Pre-harvest2. Harvesting3. Packhouse operations4. Sorting5. Grading6. Fungicides7. Disinfestations8. Packing9. Transport10. Marketing

c. High-technology handling protocols1. Transport 2. Marketing

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a. Post-harvest physiology

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1. Fruit maturity

www.world-food.net

Anthocyanins are also prone to enzymatic (PPO) and non-enzymatic oxidation (ortho-diphenols compound), often leading to melanin by-products.

Dehydration may act to disrupt the compartments, increasing the permeability of the membranes, damage to cuticle and presence of lenticels (Underhill and Simons, 1993), causing the pH of the vacuole to rise due to loss of cellular compartmentation and dehydration (Underhill et al., 1992), and accelerating the oxidation of anthocyanins (red flavilium cations) and other cell components ex. Rutin (Menzel, 2009).

2. Browning


Causes:

1. Mechanical stress (Scott et al., 1982).

2. Tugging the pedicel at harvest (Menzel, 2009).

3. Sliding the fruit down a rough picking bag (Phillip, 2004).

4. Dropping fruit from short heights (30-60CM).

5. Microbial and insect attack (Phillip, 2004).

6. Extremes of temperatures (Wang et al, 1992).

7. pH >4 and phenolic concentration.

8. Pectin degradable enzyme (Phillip, 2004).

9. Chilling Treatment (Tongadee et al., 1993).

10. Spongy tissue (Phillip, 2004).

2. Browning

JPB/Fruit Science/FSC-692 33Source: www.world-food.net

3. Controlling dehydration

1. Packing fruit into moisture-proof film, PP, HD polyethylene film, LD polyethylene film, PFMA film and punnets.

2. Surface coatings 3. Waxing 4. Wrapping commodity with thin polymeric films help to restrict water vapor

movement without significantly altering diffusion of O2, CO2, and ethylene.5. Use micro and macro perforated packaging materials

Litchi packed in punnets and wrapped in PVC film and stored at 40 days, weight lost 6.4% at 100C and Weight lost 1.7 % at 00C (Holcroft et al., 2009).

6. Cool temperature storage:- Low temperatures slow transpiration as well as respiration and probably slow tissue senescence.

7. Fruit treated with anti-senescence agents 8. Controlled storage: 3 to 5 percent O2 and 3 to 5 percent CO2 has slow water

loss.9. Pericarp dehydration (browning) results in 40% decrease in water content

after 48 hr storage at 25°C with relative humidity of 60%. Pulp may be harden in over mature fruit as water is lost and lignifications occurs (Lin,

2002).

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A great range of other possibilities exists for controlling rots (decay), such as the 3 to 5 percent O2 and 3 to 5 percent CO2 mixture mentioned above (Jiang and Fu, 1999). Control measures Includes the use of fungicides, irradiation, heat, controlled atmospheres and biological agents (Jiang et al., 2002 and Halcroft et al., 2009).

Sulphur and acids or combinations can be used to stabilize the red colour of the pericarp.

4. Controlling Decay

5. Cosmetic solutions to control browning and rots

Harvesting may be carried out 1. By removing whole panicles using secateurs or 2. By cutting or twisting the stems of individual fruit. 3. If fruit are harvested by twisting, care needs to be taken to

avoid tearing the skin, caused by pulling rather than twisting.

4. Mechanical injury reduced by avoid drops of produce of greater than 30 cm onto hard surfaces, or 60 cm onto other fruit, can cause cracking, particularly if the fruit are turgid (Bryant et al., 2001).

5. Basket heights of 30 cm or less are recommended (Batten and Loebel, 1984).

6. Harvesting early in the morning or late in the afternoon maximizes fruit water content (Olesen, 2001), and reduces the risk of desiccation. 35

Low-technology handling protocols

Lightly spraying the fruit with water may help to maintain fruit quality in hot, dry weather.

The transfer of fruit to the pack house soon after harvest minimizes the opportunity for water loss in the field.

At the time of harvesting care is taken to harvest the selected bunch, which has attained the desirable maturity.

For distant market fruits are harvested when TSS attains 19° Brix and acidity 0.3 to 0.4 percent.

The harvesting period is generally May-June, depending upon cultivar and location. However, in the hills of southern India lychee is harvested in November- December

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Low-technology handling protocols

1. Good hygiene in the pack house is required to avoid the spread of diseases during handling.

2. Pathogens can build-up on packing surfaces and fruit crates.

3. These surfaces should be washed with sanitizing agents such as chlorine every day.

4. Water and fungicide dips also require frequent replacement or sanitizing.

5. Waste fruit need to be regularly removed from the packing area to reduce the spread of spores.

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Pack house operations

FungicidesPost-harvest treatments with fungicides can slow rot

development, but the required equipment and chemicals are expensive. Although several chemicals are effective, few have been registered

for commercial use.Importing countries are concerned about sulphur residue in

fresh fruit, hazard analysis and good practice.Browning is prevented by fumigation of SO2 results in the

formation of quinone-sulphite complexes. It inhibits PPO oxidase activity. Preventing the formation of quinones. Reduce browning. Prevent decay. Prolong shelf life.

Fumigation was most effective when whole fruit sulphur residue were 200-355mg/kg immediately after fumigation.

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1) Fruit turn yellow or pale green, and fail to redden (Timberlake and Bridale, 1967).

2) SO2 fumigation can also taint the fruit.3) Aril turns dull white (Tongadee, 1977). Retaining litchi pericarp colour1. Acid dip treatment:

Dipping fruit in dilute HCL help to restore skin colour after fumigation SO2 by converting the anthocynin pigment to red flavilium ion, which predominates at low pH (Duvenhange et al., 1995).

SO2 fumigation increase the permeability of the plasma membrane, which allowed the acid to reach the vacuoles.2. Blanching treatment3. Steam treatment 4. Blanching or fumigation + acid dip treatment 5. Growth regulators6. Coatings

Disadvantages of over dose fumigation

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Some export markets require disinfestations of fruit for insect, pests.

For example, marketing of litchi fruits from Australia to Japan and the USA is limited because these countries consider litchi to be a host of fruit flies in Australia.

VHT (vapour heat treatment) :- Kill Queensland fruit fly without affecting fruit eating quality.Kill Chinese fruit fly

Irradiation Effective disinfestations quarantine treatment.

Disinfestations

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In Asia, bamboo baskets are commonly used to package litchi fruit for local markets. These are lined with litchi leaves or other soft packing material as paper shavings, etc.

Plastic crates, fiberboard cartons or polystyrene boxes lined with polythene for export or long distance transportation (Lin et al., 2001).

A code stamped on each box indicating production area, grower, cultivar, and shipping date would help trace possible causes of problems.

Package should be adequately ventilated for both vertical and horizontal air flow during cooling, storage, and transport.

Without good temperature control, plastic covers result in condensation and an increased risk of rots.

The ideal package protects fruit from damage and minimizes water loss and condensation.

PACKAGING OF FRESH PRODUCE

1. Helps to reduce or prevent browning by maintaining a higher RH around the fruit inside the sealed plastic film.

2. Preventing water loss due to transpiration3. The reduction of PPO, POD activities.4. Retention of anthocyanin contents helped in

maintaining fruit color. 5. It controls postharvest decay due to elevated

CO2 concentrations inside the packages.6. Reduce loss of membrane integrity.

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The benefits of MAP

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Respiratory rate and substrate oxidation are reduced.

Ripening is delayed. Prolonged the commodity

life. Delayed anthocyanin

breakdown.

The C2H4 production is low.

Degradation rate of insoluble pectic compound is reduced.

Low O2 Concentration

(a) Treatment with anti-senescence chemicals

(e. g. auxins, gibberelins and cytokinins)

1.Quinone compounds

2.Ethylene inhibitors

(b) Skin coatings with waxes

(c) Treatment with fungicides

(d) Ethylene absorption techniques

Extension of storage life

Temperature : 2-3°C.Relative Humidity : 90-95%.Storage Period : 3-5 weeks.

The main limitations, including 1. Rough roads, 2. Lack of refrigeration and 3. Poor truck suspension, are out of the control of

growers. 4. So transport during the warmer part of the day is best avoided, if possible.


Storage

Transport

1. The fruits cannot be stored at room temperature for more than a few days.

2. It loses its bright red colour and turns brown within 2 – 3 days after harvesting.

3. Mature litchi fruits can be stored for a period of 8 to 12 weeks at the temp. of 1.6 to 1.70C and relative humidity ranging between 85 to 90%. 45

STORING Marketing channel

1) For the domestic market lychee is packed in 10 kg

boxes or baskets having a lining of lychee leaves.

2) Now lychee is packed in 2-2.5 kg boxes and

transported in cool-chain.

3) The exportable lychee is packed in 2 to 2.5 kg or 5

to 6 kg boxes after sulphur treatment.

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Marketing

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Lychee is delicate, so minimal handling is preferred.

Anti-fungal treatment in the orchard prior to harvest.

The harvested fruit would be initially placed in a cool- room to remove the field heat, and then sorted on a roller conveyor in the pack house.

Transport 1. Vehicles should be cooled to the desired

temperature before loading the commodity. 2. The pallets should be center-loaded, leaving air

channels between the load and walls of the transport vehicle.

3. The load should be secured to prevent shifting of the load during transport.

High-technology handling protocols

Strengths for exporti. India is the largest producer of litchi in the world.ii. India produces superior litchi with high pulp to stone ratio

and high yields.iii. India has been gifted with unique ripening pattern of litchi.iv. India is in advantageous position with regard to

geographical location compared to Thailand and China, as India is nearer to Europe and Gulf countries for exporting litchies to these countries.

v. India has not to compete with Madagascar, South Africa and Australia as these countries produce litchi during November to February months, nor India is to compete with Israel as its litchi arrives during July to October months.

Exports and export potential

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Maintaining the Cold Chain for litchiProtect the product from the sun Transport quickly to the packinghouse

Minimize delays before coolingCool the product thoroughly as soon as possible

Store the product at optimum temperature Practice first in first out rotation Ship to market as soon as possible

Use refrigerated loading area Cool truck before loadingLoad pallets towards the center of the truckPut insulating plastic strips inside door of reefer if truck makes multiple stopsAvoid delays during transportMonitor product temperature during transport

Use a refrigerated unloading areaMeasure product temperature Move product quickly to the proper storage areaTransport to retail markets or foodservice operations in refrigerated trucksDisplay at proper temperature range

Harvest

Handling at destination

Temporary Storage

Transport to Market

Cooling

Anonymous (2006)


Operation ProceduresHarvesting Check proper maturity and quality.Preparation for market

Monitor effectiveness of the various steps (washing, sorting, waxing, sizing, fungicide treatment, and so on); check culls to determine causes of cullage and sorting accuracy; check shipping containers and other packing materials against specification check packed containers for compliance with grade, size, and weight regulations.

Cooling

Transportation

Monitor product temperatures at key points in the handling system, especially before and after cooling.

Check transit vehicles for cleanliness and cooling before loading, loading pattern, load immobilization, thermostat setting, and placement of recording thermometer.

Destination Market Check quality and condition of the product and shipping container.

Quality control procedures include the following steps

PPO, Peroxidase activity coupled with oxidation enhances anthocyanin degradation.

Pre cooling is essential to remove field heat from the fruit. Post harvest handling techniques to reduce browning and maintain the red

colour and prolonged storage life include sulphur, acid dip, irradiation treatments and packaging in perforated plastic bags and storage under cold conditions (CA).

Post-harvest decay also occurs due to bacteria, yeast and fungi. Irradiation of fruit is considered to reduce browning and post-harvest losses.

Use of perforated polythene bags and storage at 2-5°C with RH 85-90% have also been reported to increase shelf-life.

Controlled atmosphere storage is considered better for maintenance of the freshness of the fruits.

Better post-harvest life of fruits by careful harvesting, pre- cooling, preventing dehydration, disinfestations, sulfuring, acid dip treatment, MAP, transportation and storing (2-3°C) would be essential.

litchi postharvest handling strategies of the future will emphasis more on the temperature management and non-chemical disease control.

Conclusions


Thank You …

Post harvest handling/ management of litchi

Education

Transcript of Post harvest handling/ management of litchi