Effects of storage conditions applying CAS Technology on the Litchi quality

Abstract

The research was conducted at CAS Laboratory, Institute of Regional Research and Development. Litchi fruits “Thieu” planted in Luc Ngan were harvested with the ripeness level of 80%. After preliminary treatment, they were preserved in two ways: (1) preserving litchis without CAS technology in the freezer at -250 C and (2) preserving litchis with CAS technology in the freezer with harmonic vibration at -250 C. After 6 months, the litchis stored in -250 C freezer had fast declined in quality, especially, their covers’ color. The litchis applied CAS technology and stored in freezer with harmonic vibration at -250 C still kept their volume, freshness, taste, covers’ color, and had good nutritional quality. Therefore, CAS technology is considered a new and promising technology for litchis’ long-term preservation.