Pericarp Browning

Browning of the pericarp occurs at ambient temperatures of 20-30°C within 24 hours of harvest. Water loss (desiccation) of litchi results in brown spots on the bright-red shell (pericarp). Under severe conditions or prolonged exposure, packaging in polymeric films reduces water loss and browning severity.

Fruit drop is one of the most wide spread problem. The initial fruit set in litchi is very high but a very small proportion finally matures. The premature fruit drop starts soon after fruit set and continues till fruit maturity. The main causes of fruit drop are due to embryo abortion, internal nutritional status, hormonal and external factors like high temperature, low humidity, strong winds, etc.