Measures to reduce loss and storage of litchi

1. Storage and transportation temperature and cooling rate Comprehensive domestic and international data provide litchi storage and transportation temperature range of 1 ~ 7 °C, the domestic comparison of the appropriate temperature is 3 ~ 5 °C. Large-scale production can be stored at this temperature for 25 to 35 days, and the commodity rate can reach 90% or more. Production practice has proved that only the use of low-temperature storage and transportation can guarantee the quality of goods (air transportation except for office). At the same time, it should also be emphasized that the faster the post-harvest cooling rate, the better. The shorter the time from harvesting to storage, the higher the quality of its products and the longer the shelf life, indicating that post-harvest pre-cooling is extremely important for the preservation of litchi. Litchi storage requires a constant low temperature, and temperature fluctuations will have adverse effects. Such as in the cold storage, warming up in the middle, the preservation effect will be significantly reduced. After the pre-cooling, it is not possible to transport it to the market and delay it at a high temperature, or it is not possible to store it in time after being unloaded at the destination. This may accelerate the browning of the peel. Fresh fruit is so, fruit that has been stored for a period of time is particularly severe.
2. Environmental Humidity The litchi skin is extremely susceptible to water loss and browning. Therefore, maintaining the ambient humidity is a prominent problem in the preservation of litchi. The current solution mainly depends on packaging. The packaging used in the production is bamboo leaf mat leaves, bamboo mat kraft paper, bamboo mat plastic film, carton mat plastic film, and the use of 0.5 ~ 1kg plastic film pouch packaging, etc., can achieve certain results. Packaging can vary, the key lies in the speed of cooling. In general, small packages are flexible and cool, but they have a lot of workmanship. The large packages are just the opposite. In short, as long as it is conducive to rapid cooling and maintain high humidity, larger packaging is still feasible.
3. Sterilization and antisepsis packaging guarantees high environmental humidity, but it is unfavorable for disease prevention and control. Although low temperatures have an inhibitory effect on microorganisms, the litchi skin is thin, tender and juicy, plus its own breathing intensity, and the high ambient temperature during harvesting is also conducive to microbial activity and damage. There are nearly 10 species of litchi diseases, so post-harvest preservation can only achieve good results when combined with field control. Especially frost blight and acid rot. The commonly used bactericide for post-harvest preservation is thiabendazole. For serious blight of frost blight, can be mixed with Phytophthora.

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