An Overview of Physico-chemical Characteristics and Postharvest Treatments of litchi (Litchi chinensis Sonn.)

Litchi chinensis is evergreen and arboreal tree with grey-black bark, shiny branches, and deep green lanceolate dense round shape leaves. The litchi peel is very thin and rigid that comes out easily, revealing jelly-like white color pulp having excellent flavor due to sugar and acid content. Litchi is an excellent source of antioxidant, vitamin C, vitamin B-complex, and flavonoids that help in the prevention of chronic diseases. The quality of litchi fruit is generally estimated by aroma volatiles, color, physio-chemical parameters, and fruit composition (minerals and vitamins). The concern regarding the use of sulfating agents in vegetables and fresh fruits is rising worldwide. Therefore, there is a requirement of declaration from U.S. Food and Drug Administration regulations for its acceptable levels as sulfur dioxide (SO2) are officially defined as a pesticide that is nowadays used as a fumigant for litchi. This review summarizes the outcome of diverse post-harvest treatments, types of packaging, storage period and their effects on physicochemical characters, sensory evaluation, quality retention, and changes during storage of litchi fruit along with exploring suitable alternative technologies to replace SO2 fumigation.