EFFECT OF PACKAGING MATERIALS ON SHELF-LIFE AND PHYSICO-CHEMICAL CHANGES DURING STORAGE OF LYCHEE FRUIT

Lychee is grown commercially in northern Thailand. After harvest, fruit can be stored for only 1-2 days at ambient temperature. Browning of the rind is the major problem during post-harvest handling, transport and storage (Revathy et al., 1997). Although browning has no effect on the taste and flavour of the fruit, it seriously reduces its commercial value (Fuchs et al., 1993). Pericarp desiccation is the principal factor responsible for the browning of the rind (Bagshaw et al.,1991). The purpose of the present work is to study the effect of polyethylene films (high gas permeability and low water vapour transmission) on the shelf life of lychee fruits.