Bio24402 Vol. 24 No. 1 (2025)

Vol. 24, No. 1 (2025), Bio24402 https://doi.org/10.24275/rmiq/Bio24402

Hydrocooling and forced-air cooling of litchi fruits (Litchi sinensis Sonn.) cv. Brewster: Quality and histological changes

Authors

C. Barbosa-Martínez, L. Ponce de León-García, J. Jacuinde-Guzmán, F. Rivera-Cabrera, F. Díaz de León-Sánchez, L. J. Pérez-Flores, L. L. Rodríguez-Verástegui, J. A. Mendoza-Espinoza5, C. Pelayo-Zaldívar

Abstract

The effects of forced-air cooling and hydrocooling on the quality and storage life of litchi fruits, cv. Brewster, were evaluated. For this, freshly harvested, quality-graded fruits were cooled using equipment specially designed and built for each method; subsequently, they were stored at 7 ºC (95 % RH) and periodically assessed for 28 days. Although equipment functioning was optimal (i.e. short cooling times, uniform temperatures of 0.3–1.5 ºC inside the chambers, RH > 95 % during forced-air operations), there were no benefits to fruit quality except for lower values of weight loss (WL) in forced-air treated litchi. Chilling injury (CI) eventually appeared in hydrocooled fruits, and its early symptoms (browning and extreme desiccation) were characterized using both optical (OM) and scanning electron microscopy (SEM). CI symptoms, however, became noticeably reduced when Xtend® bags were used to create a modified atmosphere during storage. Thus, in order to limit CI and preserve fruit quality, forced-air cooling (air > 1.0 ºC) should be used instead of hydrocooling, along with modified atmosphere packaging (MAP) – especially for long-term storage. Finally, the unexpected development of CI in hydrocooled litchi indicates that this treatment is not always beneficial for tropical fruits, which are quite sensitive to low temperatures in general.

Keywords

Browning, chilling injury, dehydration, histology, MAP, modified atmosphere packaging.

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Farina, V., Saletta, F., Sortino, G. and Passafiume, R. (2017). Effects of rapid refrigeration and modified atmosphere packaging in litchi (Litchi sinensis Sonn.) fruit quality traits. Chemical Engineering Transaction 58, 415-420. DOI: https://doi.org/10.3303/CET1758070

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Gray, P. (1964). Handbook of Basic Microtechnique. 3a. ed. McGraw-Hill Book Company. New York.

Hieke, S. (2000). Physiology of leaf and fruit growth in lychee (Litchi chinensis Sonn.). Ph.D dissertation, Humboldt University of Berlin, Germany.

Holcroft, D.M. Lin, H. and Ketsa, S. (2005). Harvesting and storage. In: Litchi and logan: Botany, production, and uses, (C. Menzel and G.K. Waite, eds.) Pp. 273-295. CABI Publishing, Australia. Available at: https://www.researchgate.net/profile/Christopher-Menzel/publication/298630047_Litchi_and_longan_Botany_production_and_uses/links/5bda4366299bf1124fb075f9/Litchi-and-longan-Botany-production-and-uses.pdf Accessed: November 20, 2024.

Hu, R.H. (2004). Lychee (Litchi chinensis Sonn.) chilling injury physiological and ice temperature storage technology. Ph.D. dissertation, China.

Huang, H. and Xu, J. (1983). The developmental patterns of fruit tissues and their correlative relationships in Litchi chinensis Sonn. Scientia Horticulturae 19(3-4), 335-342. DOI: 10.1016/0304-4238(83)90081-X.

Huang, H., Liu, H., Wang, l. and Xiang, X. (2023). Cuticular wax metabolism responses to atmospheric water stress on the exocarp surface of litchi fruit after harvest. Food Chemistry 414. DOI: 10.1016/j.foodchem.2023.135704.

Huang, C.C., Paull, R.E., and Wang, T. (2024). Litchi postharvest physiology and handling. Crop Science 64 (4). 1971-2418. DOI:10.1002/csc2.21274.

Jiang, Y., Fu, J., Zauberman, G. and Fuchs, Y. (1999). Purification of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid. Journal of Science Food Agriculture 79, 950–954. DOI: https://doi.org/10.1002/(SICI)1097-0010(19990515)79:7<950:AID-JSFA289>3.0.CO;2-E

Jiang, Y.M. and Fu, J.R. (1999). Postharvest browning of litchi fruit by water loss and its prevention by controlled atmosphere storage and high relative humidity. LWT - Food Science and Technology 32 (5), 278-283. DOI: https://doi.org/10.1006/fstl.1999.0546

Jiang, Y.M., Li. Y.B. and Li, J.R. (2003). Effects of low-temperature acclimation on browning of litchi fruit in relation to shelf life. The Journal of Horticultural Science and Biotechnology 78(4), 437–440. DOI: https://doi.org/10.1880-14620316.2003.11511645

Jing, Y., Ma, X., Jin, P. and Zhu, X. (2018). Effects of Harvest Maturity on Chilling Injury and Storage Quality of Apricots. Journal of Food Quality 18, 1-8. DOI: 10.1155/2018/4954931

Kader, A.A. (1986). Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technology 40(5), 99-100 and 102-104.

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Liang, Y.S., Wongmetha, O., Wu, P.S. and Ke, L.S. (2013). Influence of hydrocooling on browning and quality of litchi cultivar Feizixiao during storage. International Journal of Refrigeration 36 (3),1173-1179. DOI: 10.1016/j.ijrefrig.2012.11.007.

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