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Hydrocooling of 'B3' lychee fruit maintained in cold storage

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del Aguila, J. S., Hofman, P., Campbell, T., Marques, J. R., Heiffig-del Aguila, L. S. and Kluge, R. A. (2009) Hydrocooling of 'B3' lychee fruit maintained in cold storage. Ciência Rural, 39 (8). pp. 2373-2379. ISSN 0103-8478


Article Link: https://doi.org/10.1590/S0103-84782009000800016


This project studied the effects of different precooling temperatures and times with water on lychee 'B3' fruit quality cold storage. The treatments were: T1 = control (without precooling); T2 = immersed in water at 2.5°C for five minutes; T3 = immersed in water at 2.5°C for ten minutes; T4 = immersed in water at 2.5°C for 20 minutes; T5 = immersed in water at 6°C for seven minutes; T6 = immersed in water at 8°C for 20 minutes and T7 = immersed in water at 10°C for ten minutes. After treatments application, the fruits were then placed into polyethylene bags of 24µm, sealed, and stored for seven days at 5°C and 90% RH, plus 3 days at 20°C and 70% RH to simulate commercial conditions. Completely randomized experimental design, with factorial 7x3 (treatments x time). The research used four replicates for treatment, approximately 150g. It was determined: weight loss, color (L*, a and b), browning (%) and rots (%). According to the results, the lychee hydrocooling reduced the browning percentage, the brightness decrease (L *) and a values. In the other hand, this treatment also resulted in higher percentage of rots.

Item Type:Article
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit > Stonefruit
Live Archive:21 Feb 2024 00:37
Last Modified:21 Feb 2024 00:37

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