Influence of hydrocooling on browning and quality of litchi cultivar Feizixiao during storage

High ambient temperatures during harvest cause litchi to accumulate heat in the field, which accelerates browning and shortens the sales life of the product. The purpose of this study was to investigate the influence of hydrocooling at 1, 2, 4, and 6 h post-harvest on the storage life and quality of the litchi cultivar, Feizixiao, by comparing litchi with and without hydrocooling treatment. The observed parameters included variations in temperature during hydrocooling, biochemical properties of the pericarp, and fluctuations in the content of soluble solids and titratable acids in the aril during storage. Hydrocooling for 30 min reduced the temperature of the pericarp by 6.2 ± 0.3 °C. It also delayed the increase in electrolyte leakage and polyphenol oxidase and peroxidase activity in the pericarp. This study demonstrates the effectiveness of hydrocooling treatment with a minimum delay after harvest to suppress decay and prolong the storage life of litchi fruit.

► Litchi fruit were processed by hydrocooling at different time after harvest.
► We examined changes in the browning characteristics and qualities during storage.
► Hydrocooling rapidly eliminated the field heat from litchi fruit.
► The raising of browning enzymatic activity was delayed by hydrocooling.
► Hydrocooling, if conducted within 4 h after harvest, usefully extends storage life.