Abstract:
After harvesting litchi fruit, the red pericarp colour is rapidly lost resulting in discolouration and browning during storage and marketing. To mitigate this challenge, the South African litchi industry uses sulfur dioxide fumigation to retain litchi fruit red pericarp colour during extended storage and shelf-life. However, there are health concerns regarding the commercially used (SO2) fumigation for litchi pericarp colour retention due to high levels of SO2 residues in fruit aril. Therefore, this study aimed to explore the possibility of Uvasys slow release SO2 sheets to retain ‘Mauritius’ litchi fruit red pericarp colour when packaged in plastic-punnets and bags. Treatment factors were two packaging materials (plastic-punnets and bags), six SO2 treatments (control; SO2 fumigation and four SO2 sheets viz. Uva-Uno-29% Na2S2O5; Dual-Release-Blue35.85% Na2S2O5; Slow-Release-36.5% Na2S2O5 and Dual-Release-Green-37.55% Na2S2O5) and four shelf-life periods (day 0, 1, 3 and 5). ‘Mauritius’ fruit were assessed for pericarp Browning Index (BI), Hue angle (ho), Chroma (C*) and Lightness (L*). In this study, an interactive significant effect (P < 0.05) between packaging type and SO2 treatments was observed on ‘Mauritius’ fruit pericarp L*, C* and ho during shelf-life. Fruit stored in plastic-bags and treated with SO2 fumigation showed higher pericarp C* and L*, while SO2 fumigated fruit in plastic-punnets had higher pericarp ho. Lower pericarp BI was observed in SO2 fumigated fruit stored in plastic-bags, which showed less pericarp browning than fruit in other treatments. In general, commercial SO2 fumigation resulted in lower pericarp BI, and higher pericarp L*, C* and ho throughout the storage and shelf-life. Our correlation analyses results further showed that litchi fruit red pericarp colour was better preserved as SO2 treatment levels increased, especially in plastic-bags. In retaining ‘Mauritius’ litchi fruit red pericarp colour, Uvasys SO2 sheets were not effective when compared with commercial SO2 fumigation. However, commercially SO2 fumigated fruit were bleached throughout the storage and shelf-life. Furthermore, fruit from all treatments were spoiled due to decay and mould growth after day 5 of shelf-life. Inclusion of pathogen protectants is important in future research to demonstrate whether Uvasys SO2 sheet-packaging technology can retain ‘Mauritius’ litchi fruit pericarp colour.
