POSTHARVEST TREATMENTS OF LYCHEE FRUIT AS REVEALED IN FRUIT SURFACE MORPHOLOGY AND ENZYME ACTIVITY

Lychee (Litchi chinensis Sonn.) fruit are prone to postharvest desiccation, leading to browning of the pericarp (Underhill and Simons, 1993). Micro-cracking of the fruit surface is suspected to play a role in this process (Underhill and Critchley, 1993). In the present study we examined the possible link between the development of micro-cracks and pericarp browning using scanning electron microscope (SEM) and binocular. The effect of various different postharvest treatments on micro-cracking development and pericarp browning, was also assessed.