Reduction of Pericarp Browning and Microbial Spoilage on Litchi Fruits in Modified Atmosphere Packaging

The pericarp browning and postharvest microbiological decay of litchi fruit (Litchi chinensis Sonn cv Kwai Mai) significantly reduce its commercial potential in the fresh market. In this study, different combinations modified atmosphere packaging (MAP) were applied at 5 ± 1 °C based on use natural gases that are innocuous to human health an alternative commercially adopted sulfur dioxide (SO2) treatment. results showed control fruits, after 6 days storage, begin show first symptoms decay, revealed by appearance lesions microbial infections determined total mesophilic microorganisms molds. This is not case MAP-treated fruits MAP 3-treated (5% O2 + 20% CO2 75% N2) best results. moreover, turned completely brown end storage period. 3 treatment was most effective preventing loss red color vitamin content maintaining acceptable SSC/TA levels flavor. addition, a analysis all did harbor undesirable during entire cold conclusion, conditions delayed maintained better organoleptic quality fruits.