Post Harvest management of Litchi Fruits

S. K. PurbeySr. Scientist (hort.)

NRC for Litchi, Muzaffarpur, Bihar-84 2002

• Litchi is one of the most important commercial fruit crop of Bihar

• Li-zhi Chinese pinyin – “Rapid deterioration of fruits after harvest”

• Highly perishable in nature

• Pericarp browning

• 25-40 % post harvest losses (Approx.Rs. 100 crores annually losses)

• <1 % under processing

• <1% Export

Introduction

Post harvest operation

International status: Area, Production and Productivity

CountriesArea

000’haProduction 000’tonnes

Productivity tonnes/ha

Growth Pattern

China 588 1280 2.9 Static

India 60 485 8.08 ,,

Africa 25 16 2.0 Increase

USA 05 20 5.0 ,,

Australia 10 31 3.0 ,,

Israel 01 8 8.0 ,,

Indonesia 05 20 5.0 Static

Pakistan 10 16 2.0 ,,

Philippines 05 10 3.0 ,,

Thailand 05 26 6.0 ,,

Myanmar 05 6 --- ,,

State wise Area, Production and Productivity of litchi

StatesArea

000’haProduction 000’ tonnes

Productivity (tones/ha)

Static

Bihar 28.4 269.9 9.3 Static/Decrease

West Bengal 7.2 69.9 9.8 ,,

Assam 4.5 22.5 5.0 ,,

Jharkhand 1.4 16.5 12.0

Tripura 2.2 12.4 5.6 Static

Punjab 1.3 12.6 10.0 Increase

Orissa 3.9 11.9 3.0 Increase

Uttrakhand 6.7 8.9 1.3 Increase

H. Pradesh 3.4 3.6 1.1 Increase

Chhattihgarh 0.5 3.4 7.0 Static

Haryana 0.2 1.0 6.2 ,,

Others 0.5 1.0 2.0 ,,

Resource Map

Litchi: Production trend (1991-2006)

YearArea

(103ha)Production

(103t)Productivity

(t/ha)Remarks

1991-92 49.3 243.8 4.9 The present situation clearly suggests that there is increasing trends in area & production with the potential for increasing productivity. Under such circumstances, Post Harvest handling and Management will require greater attention for this highly perishable commodity. Infrastructural support to be provided for its longevity and availability for a longer period in the market.

1992-93 53.5 260.9 4.9

1993-94 55.5 313.4 5.6

1994-95 56.5 333.2 5.9

1995-96 48.6 364.6 7.5

1996-97 51.2 377.6 7.4

1997-98 57.8 454.7 7.9

1998-99 56.2 428.9 7.6

1999-00 56.4 433.2 7.7

2000-01 53.6 412.0 7.7

2001-02 58.7 355.9 6.1

2002-03 54.1 476.4 8.8

2003-04 53.7 478.5 8.9

2004-05 60.0 368.6 6.1

2005-06 63.3 381.4 6.0

Future projections of litchi, area, production, processing and export

Particulars2010 2015 2020 2025

Exptd.

Projtd.

Exptd.

Projtd. Exptd.

Projtd.

Exptd.

Projtd.

Production(000

tonnes)

491 505 515 550 500 583 549 600

Processing (%)

1.0 2.0 3.0 5.0 5.0 8.0 8.0 10.0

Export (%) 0.5 1.0 1.0 3.0 3.0 5.0 5.0 10.0

Area Expansion

(000 ha)

76 80 84 92 96 104 116 126

Major litchi-exporting countriesCountry Export (%) Exported to

China 12% Hong Kong, Japan, Singapore, USA, Australia, Korea, Europe

middle East, North America

Taiwan 15% Philippines, Japan, Singapore, USA, Canada

Thailand 20% Malaysia, Singapore, Hong Kong, Europe, Canada

Australia

33% Hong Kong, Singapore, Europe, Arab States

South Africa

50% Europe (France, Nether land, Germany, U.K.)

Israel 95% Europe

India < 1% South Asian Country

LITCHI FRESH FRUITS EXPORTYEAR Quantity in tons Country Where Sent

1994 10 England

1995 30 France, Nitherland

1996 Nil Lac Of Quality Lichi

1997 20 England, France

1998 20 England, France

1999 30 England, France

2000 25 England, France

2001 53 England, France, Dubai(Gulf Country)

2002 42 Litchi Fresh, 50 Litchi Juice Dubai,England, Nepal

200346 Litchi Fresh, 170 Litchi

JuiceEngland, pain,Netherland,France

Nepal

At 250,000 tonnes of litchi production, India is the second biggest litchi producer after China. Bihar accounts for nearly 80 per cent of the produce. India exports around 1,300 tonnes of fresh and processed litchi, mainly to Europe and Asian countries. According to Kedia, the value of litchi export would be close to Rs. 5 crore.

CODEX STANDARD FOR LITCHI (CODEX STAN 196-1995, AMD. 1-2005)

1. DEFINITION OF PRODUCE: This Standard applies to commercial varieties (cultivars) of litchis grown from Litchi chinensis Sonn., of the Sapindaceae family, to be supplied fresh to the consumer, after preparation and packaging. Litchis for industrial processing are excluded.

2. PROVISIONS CONCERNING QUALITY 2.1 MINIMUM REQUIREMENTS: In all classes, subject to the special provisions for

each class and the tolerances allowed, the litchis must be: • Whole & sound, produce affected by rotting or deterioration such as to make it unfit

for consumption is excluded; • clean, practically free of any visible foreign matter; • practically free of pests affecting the general appearance of the produce; • free of abnormal external moisture, excluding condensation following removal

from cold storage; • free of any foreign smell and/or taste1; • free of damage, abrasion and practically free of brown markings.

2.1.1 The litchis must have been carefully picked and must be sufficiently developed and mature.

The development and condition of the litchis must be such as to enable them: • to withstand transport and handling; and • to arrive in satisfactory condition at the place of destination. The colouring of litchis may vary from pink to red in the case of untreated litchis; from

pale yellow to pink for litchis that have been fumigated with sulphur dioxide.

2.2 CLASSIFICATION Litchis are classified in three classes defined below: 2.2.1 “Extra” Class Litchis in this class must be of superior quality. They must have the shape, development and colouring that are typical of the variety or varietal type. They must be free of defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package. 2.2.2 Class I The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:

a. slight misshaping; b. slight defects in colouring; c. slight skin defects provided these do not exceed a total area of 0.25 cm².

2.2.3 Class II This class includes litchis which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified in Section 2.1 above. The following defects, however, may be allowed, provided the litchis retain their essential characteristics as regards the quality, the keeping quality and presentation: a. defects in shape; b. defects in colouring;

- skin blemishes provided these do not exceed a total area of 0.5 cm².

. 3. PROVISIONS CONCERNING SIZING •- Size is determined by the maximum equatorial diameter. •- The minimum size for “Extra” Class is 33 mm. •- The minimum size for Classes I and II is 20 mm. •- A maximum size range of 10 mm between fruit in each package is permitted. 4. PROVISIONS CONCERNING TOLERANCES Tolerances in respect of quality and size shall be allowed in each package for produce not satisfying the requirements of the class indicated. 4.1 QUALITY TOLERANCES 4.1.1 “Extra” Class Five percent by number or weight of litchis not satisfying the requirements of the class, but meeting those of Class I or, exceptionally, coming within the tolerances of that class. 4.1.2 Class I Ten percent by number or weight of litchis not satisfying the requirements of the class, but meeting those of Class II or, exceptionally, coming within the tolerances of that class. 4.1.3 Class II Ten percent by number or weight of litchis satisfying neither the requirements of the class nor the minimum requirements, with the exception of produce affected by rotting or any other deterioration rendering it unfit for consumption.

4.2 SIZE TOLERANCES For all classes, 10% by number or weight of litchis not satisfying the requirements as regards the minimum size, provided, however, that the diameter is not less that 15 mm in all classes, and/or the maximum size range of 10 mm.

5. PROVISIONS CONCERNING PRESENTATION 5.1 UNIFORMITY : The contents of each package must be uniform in terms of the same origin, variety or varietal type, quality, size and colour. The visible part of the contents of the package must be representative of the entire contents. 5.2 PACKAGING: Litchis must be packed in such a way as to protect the produce properly. The materials used inside the package must be new, clean, and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications is allowed, provided the printing or labelling has been done with non-toxic ink or glue. Litchis shall be packed in each container in compliance with the Recommended International Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-1995, Amd. 1-2004). However, the presence of a limited number of fresh leaves is permitted where litchis are presented in bunches. 5.2.1 Description of Containers: The containers shall meet the quality, hygiene, ventilation and resistance characteristics to ensure suitable handling, shipping and preserving of the litchis. Packages (or lot for produce presented in bulk) must be free of all foreign matter and smell. 5.3 PRESENTATION

5.3.1 Individually: In this case the pedicel must be cut at the first knot and the maximum length of the stalk must not extend more than 2 mm beyond the top of the fruit. “Extra” Class litchis must be presented individually. 5.3.2 In Bunches: In this case, the bunch must include more than three attached and well-formed litchis. The branch must not exceed 15 cm in length.

6. MARKING OR LABELLING 6.1 CONSUMER PACKAGES: In addition to the requirements of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-1991), the following specific provisions apply:

6.1.1 Nature of Produce: If the produce is not visible from the outside, each package shall be labelled as to the name of the produce and may be labelled as to name of the variety or varietal type.

6.2 NON-RETAIL CONTAINERS : Each package must bear the following particulars, in letters grouped on the same side, legibly and indelibly marked, and visible from the outside, or in the documents accompanying the shipment. For produce transported in bulk, these particulars must appear on a document accompanying the goods. 6.2.1 Identification •1. Name and address of exporter, packer and/or dispatcher. Identification code . •2 For the purposes of this Standard, this includes recycled material of food-grade quality. •3 The national legislation of a number of countries requires the explicit declaration of the name and address. However, in the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent abbreviations)” has to be indicated in close connection with the code mark. CODEX STAN 196 Page 4 of 4 6.2.2 Nature of Produce: Name of the produce if the contents are not visible from the outside. Name of the variety or commercial type (optional). “Bunch” specification, when applicable. 6.2.3 Origin of Produce: Country of origin and, optionally, district where grown or national, regional or local place name. 6.2.4 Commercial Identification: Class, net weight (optional)

7. CONTAMINANTS 7.1 HEAVY METALS Litchis shall comply with those maximum levels for heavy metals established by the Codex Alimentarius Commission for this commodity. 7.2 PESTICIDE RESIDUES Litchis shall comply with those maximum pesticide residue limits established by the Codex Alimentarius Commission for this commodity. 8. HYGIENE 8.1 It is recommended that the produce covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4-2003), Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice. 8.2 The produce should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997

Pericarp Browning

• Reasons:• Dehydration / Desiccation• Mechanical / Physical injury• Microbial or pathogenic infectionThese all, by one and another way responsible for rise in pH, reduced membrane

fluidity, increased membrane permeability, loss of compartmentation between enzymes and their substrates and, thereby, may aid enzymatic browning of pericarp/peel.

(The success of commercial sulhpite treatment in controlling litchi browning is an evidence for the hypothesis that the browning is due to some type of oxidative enzymes).

The biochemistry of enzymatic browning has yet not been fully understood however it is proposed that

hydrolyzed oxidized by PPO &/ or POD

Anthocyanin Anthocyanidin Degradation of anthrocynase oxidative products red pigments and of phenolics leads to melanin (jiang et. al.2004)

byproducts

Post- harvest Handling

»Harvesting (Time & Technique)

• Cleaning, Sorting, Grading & Pre cooling

»Post harvest treatments

• Processing & Value Addition

»Packaging, Labeling & Storage

Harvesting (Time &Technique)1. Indices used to judge maturity include fruit size, skin colour or texture, the aril sugar:acid ratio, and flavour 2. In practice, most orchards in the Region are harvested on the basis of taste and general appearance. The flattening of the fruit segments on the skin is a good way of telling when the fruit are mature. Over-ripe fruit are sweet, but bland.3. Harvesting may be carried out by removing whole panicles using secateurs, or by cutting or twisting the stems of individual fruit.4. The water content of fruit on the tree fluctuates throughout the day. Harvesting early in the morning or late in the afternoon maximizes fruit water content and reduces the risk of desiccation.5. There is, as yet, no accepted mechanized means of harvesting fruit. Cherry pickers and other elevated picking platforms, along with ladders are generally used.

Table:1 Physico-chemical Characteristics of Litchi Fruits (cv.Shahi) harvested at different time

Date of Harvesting

Avg. fruit wt. (g)

Avg. pulp wt.(g

Avg. seed wt.(g)

Avg. peel wt. (g)

Pulp(%) TSS (oBrix)

08 09 08 09 08 09 08 09 08 09 08 09

22.04. - 2.20 - 0.06 - 1.30 - 0.84 - 2.73 - 8.2

27.04 - 4.37 - 1.02 - 1.91 - 1.44 - 23.34

- 9.1

01.05 - 6.11 - 2.25 - 2.14 - 1.72 - 36.86

- 10.3

06.05 7.89 8.52 2.86 3.26 3.20 3.21 1.78 2.05 36.24 38.26

11.64 10.9

12.05 11.10

14.55

4.66 7.52 3.52 3.89 2.88 3.15 41.98 51.72

15.36 14.50

17.05 16.05

17.77

9.48 10.87

3.50 3.84 2.97 3.08 59.06 61.08

18.22 17.80

23.05 18.67

20.67

12.06

13.06

3.46 3.82 2.83 3.03 64.59 66.99

18.80 19.00

28.05 20.55

22.47

14.29

16.16

3.38 3.40 2.65 3.00 69.54 71.40

19.90 19.80

03.06 21.05

24.46

14.30

17.56

3.36 3.12 2.66 2.98 69.65 71.80

19.40

18.5

1. Physico-chemical studies of litchi fruits during fruit development stage reveals that last week of May is the best time of harvesting.

Cleaning, Sorting, Grading &Pre cooling

1. Product quality is maintained by removing damaged and inferior fruit during sorting.

2. Grading separates fruit into different grades to suit different markets.Grading systems depend on market requirements, but are normally based on fruit size and colour.

Post harvest treatments1. The combine use of N – acetyle Cysteine and Isoascorbic acid @0.1% had inhibited the pericarp browning maintain the fruit quality upto 6 days at 25ºC(HiLiu et.al. 2006).2. The use of 1m Adenosine triphosphate at 25ºC and 80-905 humidity has cotrolled the pericarp browning (Lili Song et.al.2006).3. Post harvest application of Phyto extract No 74 &64, and Ascorbic Acid (0.05%) were organoleptically acceptable up to 4th days of storage at ambient condition.4. Sulphitation + Low acid treatments: Extended the self life & colour upto 5 weeks when kept at low temperature.

Sulfur dioxide fumigation effectively reduces pericarp browning, but approval from Europe, Australia and Japan for this chemical is likely to be withdrawn due to concerns over sulfur. Thus, sulfur-free postharvest treatments that maintain fruit skin colour are increasingly important. Alternatives to SO2 fumigation for control of pericarp browning and fruit rotting has become increasingly important for the expansion of export markets because of quarantine issues associated with some fruit fly species

MAP1. The post harvest quality of litchi (Litchi chinensis Sonn.) cv. Bombay stored under controlled atmosphere (CA) at 3.5% O2and 3.5% CO2, 2C temperature and 92–95% relative humidity showed that the sensory evaluation of aril color and taste of the fruits were rated good throughout 56 days of storage. (MAHAJAN and GOSWAMI, 2004)

Effect of Pre harvest spray of various Chemicals on quality of litchi fruits

Treatments Fruit wt.(g)

Increase in fruit retention (%)

Cracking (%) Harvesting (days)

Advance Delay

KNO3 (2%) 23.86 17.62 16.35 3.33

KNO3(4%) 23.59 17.01 19.06 3.67

CaNO3 (1%) 22.53 25.93 15.00 3.33

BA(1%) 21.31 18.52 9.61 --

BA(0.5%) 21.53 20.19 7.33

Thiourea(2%) 21.08 11.64 19.35

GA3 (50ppm) 22.25 10.19 11.92 1.33

GA3(100ppm) 22.90 9.43 10.48 1.67

Control 21.06 00.00 32.81

KNO3 (2%) & CaNO3 (1%) delayed the colour break stage by 4 days and increased the fruit retention by18 & 26 percent respectively whereas minimum percentage (7.33) of cracking was observed in case of Boric Acid (0.05%) sprayed fruits.GA3 (500 ppm) treatments gave uniform ripening.

Shade nets Expt.to extend the harvesting period

Delayed the ripening process by 16 days.

Effect of Shade net

01.06.09

30% & 50 % green shade net hasextended the harvesting period by

almost 16 days followed by 50% white & 30% white shade net (by 12 & 10 days). With little bit decrease in TSS & acidity.

Effect of packages (after 6 days)

Effect of bagging on maturity and quality of litchi fruits.

Perforated brown paper bagged fruits showed uniform ripening, without any spot and cracking.

Processing and Value additionPresent status of fruit processing

• India accounts :• Mango: 54 % of worlds production• Litchi: 20 % of worlds production• Banana: 15 % of worlds production

Processing: <2% India

>80% Malaysia

>70% Philippines &Brazil

> 60% USA

Indian Food Processing Industry

• 5th amongst the other domestic industries in term of size with work forces of 3.6 million.

• 8% share in the GDP• The installed capacity of fruits & vegetables

processing industry has increased from 11.08 lakh tonnes in 1993 to 21.18 lakh tonnes in 2006.

• Fruits & vegetables processing is expected to increase to 10% by 2010 and to 25% by 2025.

• Food Processing Industries Ministry has Projected an investment of Rs. 10,000 crore in food processing by 2015.

Various processed product of Litchi

Litchi nut Juice Jelly Cider

Canned Litchi

Squash Pickles Wine

Frozen Litchi

Nectar Ice-cream Sweets

Preserve RTS Yogurt Raisins

Canned Litchi Litchi wine RTS

Litchi Nut Sugar coated dried litchi Litchi Pudding

Various Products of Litchi

Standardization of techniques for preparation of wine from litchi:

1. A wine from litchi (Litchi chinensis Sonn. Var. Sahi) fruits having high nutritional value were prepared by fermentation using wine yeast (Saccharmoyces cerevisiae var.bayamus). The wine light yellow in colour, acidic in test [titratable acidity (0.59 g tartaric acid/100m.), rose-flavoured and with quite acceptable as an alcoholic beverage.

Composition of Litchi Must & Wine

CTCRI, RS, Bhubaneswar2009-10

NRC Grape2010-11

Component Litchi Must Litchi wine2009-10

Litchi Wine

TSS(0 Brix) 17.00 ± 0.00 2.80 ± 0.00

Reducing sugar (g/100ml)

26.90 ± 0.02 8.00 ± 0.11 95.5g/l

Titratable acidity (g tartartic acid/100ml)

0.43 ± 0.03 0.59 ± 0.02 6.0g/l

PH 4.88 ± 0.01 3.92 ± 0.12 4.15

Phenol (g/100ml) 0.22 ± 0.12 0.22 ± 0.03 1.10g/l

Tannin (mg/100ml) 0.85 ± 0.15 0.72 ± 0.01 0.55g/l

Lactic acid (%) 0.16 ± 0.00 0.38 ± 0.02

Ethanol (%) ND 6.50 ± 0.25 10.7%

Preparation of litchi nut Fruits treated with KMS (0.1%) followed by citric acid (2%) and dried

alternatively in sun- oven-sun for different period gave good quality litchi nuts.

Strategies for promotion of Export

• Development of cultivars with better shelf life & processing quality• Establishment of cold chain & cold storage• Technological up gradation along with modern machinery• Adoption of high quality, hygiene, environment friendly & food safety

measures as per standards of global market(GAP, GMP, HACCP )• Strengthening institutional framework and backward & forward

linkages• Development of organized marketing system & market intelligence• Govt. policies, institutional & financial support for litchi processing

Production credit Market financeExport finance

Future thrust Areas:

A. Post harvest insect and disease management & microbiology: Fruit rotting

B. Study of Post harvest physiology and biochemistry of litchi browning:

The biochemistry of enzymatic browning has not yet been fully elaborated. C. Development in post harvest technology to replace sulphur dioxide

fumigation:Pre and post harvest application of less hazardous chemicals like

Phyto-extracts, weak acids, gamma irradiation, antagonist application, chitosan & polyamines dip, heat treatments and other natural organic compound may be tried to get rid off the browning problems.

D. Storage and packaging: Modified Atmospheric Storage and packaging

E. Cold chain management from harvesting to consumer end

F. Processing and value addition:Product diversification will help in minimizing large quantities

of post harvest losses which is going waste due to improper harvesting, handling and packaging.

H. Strengthening backward and forward linkages for organized marketing and export

G. Post harvest EngineeringHarvesting tools: Micro cracks on the pericarp act as ports of

entry for the invasion of post harvest pathogens during storage and transport which is due to improper harvesting and handling techniques.

Peeling machine: Presently peeling is being done manually which is not at all acceptable internationally for health & sanitation point of view.

I. Development of cultivars with better shelf life & processing quality:

The potential for genetic manipulation using anti sense or co suppression of PPO RNA, should be explored to prevent litchi browning.

Conclusion

Research into the best handling practice for litchi is still in its infancy, and no accepted protocol exists. It is likely to begin with some form of 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 packhouse. It might then be subjected to a small suite of anti-fungal measures, for example, a hot water spray with a dissolved fungal inhibitor, then packed dry into punnets, gassed with a modified atmosphere and heat sealed with an anti-condensation film. The punnets would be transported and marketed under refrigeration.

Table: Major postharvest fungal pathogens of litchi fruit are:

Alternaria sp.; Agrostalagmus sp.; Aspergillus spp.; Cladosporium sp. Colletotrichum spp.; Curvularia sp.; Cylindrocarpon tonkinense;Dothiorella sp.; Fusarium spp.; Geotrichum candidum; Geotrichum ludwigii; Lasiodiplodia; heobromae; Monilia sp.; Mucor sp.; Neurospora sp.; Nigrospora sp.; Penicillium spp.; Peronophythora litchi; Pestalotiopsis sp.; Phoma sp.;Phomopsis sp.; Rhizopus sp.; Stemphylium sp; Trichoderma sp.

Table: Insect pests of litchi fruitCommon name Organism Region•Litchi moth Argyroploce peltastica South Africa•Litchi stink bug Tessartoma papillosa China•Macadamia nut borer Cryptophlebia ombrodelta Australia•Mediterranean fruit fly Ceratitis capitata South Africa•Natal fly Ceratitis rosa South Africa•Oriental fruit fly Dacus dorsalis Hawaii•Shot hole borer Acrocerocops cromerella China

Salient Research achievement (PHT) of NRC for Litchi, Muzaffarpur

1. Physico-chemical studies of litchi fruits during fruit development stage reveals that last week of May is the best time of harvesting.

2. KNO3 (2%) & CaNO3 (1%) delayed the colour break stage by 4 days and increased the fruit retention by18 & 26 percent respectively whereas minimum percentage (7.33) of cracking was observed in case of Boric Acid (0.05%) sprayed fruits.GA3 (500 ppm) treatments gave uniform ripening .

3. Post harvest application of Phyto extract No 74 &64, and Ascorbic Acid (0.05%) were organoleptically acceptable up to 4th days of storage at ambient condition.

4. Fruits treated with KMS (0.1%) followed by citric acid (2%) and dried alternatively in sun/shade- oven-sun for different period gave good quality litchi nuts.

5. A wine from litchi (Litchi chinensis Sonn. Var. Sahi) fruits having high nutritional value were prepared by fermentation using wine yeast (Saccharmoyces cerevisiae var.bayamus). The wine light yellow in colour, acidic in test [titratable acidity (0.59 g tartaric acid/100m.), rose-flavoured and with quite acceptable as an alcoholic beverage.

6. 30% green & 50 white shade net has extended the harvesting period by almost 16 days followed by 50% green & 30% white shade net (by 10 days). With little bit decrease in TSS & acidity