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The collected litchi fruit should be placed in a shaded area, carefully removing the rotten fruit and false squid, and then packaged. Packing twigs are commonly used for bamboo shoots, with 15 to 25 kilograms per pod. Put a layer of fresh leaves on the bottom of the plant and on the surface of the pods when the fruit is loaded, with the stems facing inward and the fruit facing outward. The lid is tightly tied with hemp or wire and can be shipped with a label. The transportation process emphasizes the light loading and unloading, and it is not advisable to install excessive pressure so as not to injure the fruit.
For the fruit to be transported far. Collect and in-situ use 1000ppm benzene to add 1000ppm phosphorus lead dipping fruit for 2 minutes, slightly dry, packaged in 0.015 mm thick film, each bag weight does not exceed 5 kg. Then load it into the carton. If conditions are available, soaking the fruit with a cold liquid of about 5-7[deg.] C., the effect is better. It is best to use refrigerated trucks for transportation.
Litchi is a hard-to-store fruit, and its storage at modern room temperature is only 7 to 9 days. According to the post-harvest treatment of Yuanyun, a small packet of ethylene absorbent (usually potassium permanganate) is placed in the bag to absorb ethylene and delay deterioration. Then store in the carton. The room temperature can be kept for 7 to 9 days, and the temperature at 5°C can be stored for 30 to 40 days, but the temperature is required to be stable.
Litchi harvested Litchi fruits are harvested after harvest, and the enzyme activities and respiratory intensity in the fruits are very strong, so the fresh fruits are extremely resistant to storage.