Litchi (Litchi chinensis Sonn.), an arillate fruit species of China origin, possessed a unique structure comprising thin and leathery pericarp that enclosed the aril as its edible part. Fruit cracking is a serious physiological disorder in litchi that occurs during its growth and development, and causes significant loss of economic yield. Fruit cracking in litchi coincides with a period characterized by high day temperature (35-40°C) and low relative humidity (60%). It entails the implicated roles of both internal and external factors. Besides climatic effects, abnormal development of the skin during early fruit growth promotes the disorder. In this context, a concept, ball skin versus bladder effect was theorized to describe the relationship between a pre-grown skin and a growing aril. To further conceptualize the problem, Zig-zag Unfolding model was developed which decipher the role of spongy tissue in pericarp extensibility necessary for preventing pericarp cracking. Cracking occurs during the final stage of fruit growth when the aril develops and exerts pressure on the inactively growing pericarp. Thus, a balance between turgor pressure from the expanding aril and the mechanical structure and elasticity of skin is indispensable to prevent fruit cracking. Fruit cracking can be controlled by application of calcium nitrate (0.5 - 1%), borax (0.4 - 0.8%), Zn (0.4%), GA3 (10 ppm) alone or in combinations assured with timely irrigation, mulching, bagging of fruit bunches, use of shade nets and growing cracking resistant cultivars.
Litchi is distinctly a delicate, delicious summer delight, juicy, flavoured and attractive bright red colour fruit having good source of minerals and vitamins. India and China account for about 91 percent of the world’s litchi production but it is mainly marketed locally. Despite its wide popularity and demand in domestic and international market, transporting the fruit to distant markets has remained a challenge due to its highly perishable nature. Postharvest interventions therefore become indispensable to preserve litchi fruit quality for longer duration. One among such interventions is packaging that directly influences transpiration losses and respiratory metabolism in litchi fruit. Packaging plays the all important roles of containment, protection, convenience, and communication. Previously, gunny bags, bamboo basket, wooden boxes were used for packaging, but are now being rapidly replaced by corrugated fibre board (CFB) boxes for the versatility they bring. Modified atmosphere packaging (MAP) of litchi in combination with postharvest treatments offers promising solutions to preserve litchi fruit quality. Intelligent packaging through use of sensors, wireless sensor networks, radio-frequency identification device (RFID) etc show the way ahead for future packaging solutions. Nonetheless, innovation in litchi packaging will require careful considerations of all factors that lead to quick fruit deterioration and generation of waste.
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