ISSN: 0041-3216 (Online), 0041-3216 (Print)
Volume 62 Number 1
Control of rotting and browning of litchi fruit after harvest at ambient temperatures in China
Browning and rotting of the fruits of litchi cultivars 'Sui Dong' and 'Wai Chee' held at ambient temperatures was reduced by dipping the fruit in hot benomyl and packing it in loosely sealed polyvinyl chloride (PVC) bags. Fungi found on rotted fruit were species of Aspergillus and Rhizopus. The concentrations of benomyl studied were 0.05-0.20%, dipping temperatures were 48o-52oC and durations of dipping were 2-16 min. The recommended treatment for commercial use is 0.05% benomyl at 52°C for 2 min.
Keywords: Lychee; Benomyl; Rotting; Browning; Fungal diseases