Hydrocooling of 'B3' lychee fruit maintained in cold storage

摘要

> face="Verdana, Arial, Helvetica, sans-serif" size="2">This project studied the effects of different precooling temperatures and times with water on lychee 'B3' fruit quality cold storage. The treatments were: T1 = control (without precooling); T2 = immersed in water at 2.5°C for five minutes; T3 = immersed in water at 2.5°C for ten minutes; T4 = immersed in water at 2.5°C for 20 minutes; T5 = immersed in water at 6°C for seven minutes; T6 = immersed in water at 8°C for 20 minutes and T7 = immersed in water at 10°C for ten minutes. After treatments application, the fruits were then placed into polyethylene bags of 24 size="2">µ face="Verdana, Arial, Helvetica, sans-serif" size="2">m, sealed, and stored for seven days at 5°C and 90% RH, plus 3 days at 20°C and 70% RH to simulate commercial conditions. Completely randomized experimental design, with factorial 7x3 (treatments x time). The research used four replicates for treatment, approximately 150g. It was determined: weight loss, color (L*, a and b), browning (%) and rots (%). According to the results, the lychee hydrocooling reduced the browning percentage, the brightness decrease (L *) and a values. In the other hand, this treatment also resulted in higher percentage of rots.