Changes in Litchi Storage Quality Under Different Retail Packaging Methods

ZHOU Hao; HU Junxing; WANG Lijun

doi:10.19554/j.cnki.1001-3563.2026.15.016

PDF(1973 KB)

Packaging Engineering ›› 2026, Vol. 47 ›› Issue (15) : 160-169. DOI: 10.19554/j.cnki.1001-3563.2026.15.016

Agro-products Preservationand Food Packaging

Changes in Litchi Storage Quality Under Different Retail Packaging Methods

ZHOU Hao¹, HU Junxing², WANG Lijun^2,*

Author information +

History +

Abstract

The work aims to investigate the quality changes of "Guiwei" and "Nuomici" litchi under five different retail packaging methods during low-temperature storage, so as to provide a basis for the selection and design of retail packaging for litchi. Two litchi cultivars were packaged using PE/PA bag (control), PE/PA bag (vacuum), PP tray + PE film, micro-perforated OPP film, and PET blister box, and then stored at 4 °C and 90% relative humidity for 9 days. The changes in browning index, color, mass loss rate, firmness, total soluble solids, titratable acidity, vitamin C content, and respiration rate were monitored. First, the quality deterioration of both cultivars was the most severe under the PE/PA bag (vacuum) treatment. Second, "Guiwei" showed the smallest quality changes under PP tray + PE film packaging, whereas "Nuomici" showed the smallest quality changes under PET blister box packaging, demonstrating better preservation. Finally, under the same conditions, the two cultivars differed markedly in quality changes; the browning index and mass loss rate of "Nuomici" were higher than those of "Guiwei", indicating its relatively poor postharvest storability. In conclusion, different retail packaging methods have significantly different effects on the litchi preservation. "Guiwei" is suitable for retail packaging and storage using PP tray + PE film, while "Nuomici" is suitable for PET blister box packaging.

Key words

litchi / quality change / browning / retail packaging

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

ZHOU Hao, HU Junxing, WANG Lijun. Changes in Litchi Storage Quality Under Different Retail Packaging Methods[J]. Packaging Engineering. 2026, 47(15): 160-169 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.016

References

[1] ZHAO L, WANG K, et al.Nutrient Components, Health Benefits, and Safety of Litchi (Litchi chinensis Sonn.): A review[J]. Comprehensive Review in Food Science and Food Safety, 2020, 19(4), 2139-2163.
[2] ZHANG W L, PAN Y G, JIANG Y M, ZHANG Z K.Advances in Control Technologies and Mechanisms to Treat peel browning in Postharvest Fruit[J]. Scientia Horticulturae, 2023, 311: 111798.
[3] PONGENER A, PURBEY S K, PUJA K, NATH V.Salicylic Acid Maintains Membrane Stability and Reduces Pericarp Browning in Litchi[J]. Acta Horticulturae, 2018(1211): 45-52.
[4] 王立军, 胡竣星, 宋海燕, 周浩. 荔枝采后贮运品质变化研究[J]. 包装工程, 2025, 46(7): 107-113.
WANG L J, HU J X, SONG H Y, ZHOU H.Investigation on Postharvest Quality Changes of Litchi[J]. Packaging Engineering, 2025, 46(7): 107-113.
[5] LIANG H Z, ZHU Y X, LI Z W, JIANG Y M, DUAN X W, JIANG G X.Phytosulfokine Treatment Delays Browning of Litchi Pericarps during Storage at Room Temperature[J]. Postharvest Biology and Technology, 2025, 219: 113262.
[6] YANG Q X, SHI D D, REN Y L, YANG C, QU H X, JIANG Y M, LI T T.Vitexin is a Potential Postharvest Treatment for Ameliorating Litchi Fruit Pericarp Browning by Regulating Autophagy[J]. Postharvest Biology and Technology, 2024, 216: 113061.
[7] ALI S, KHAN A S, MALIK A U, NAWAZ A, SHAHID M.Postharvest Application of Anti-browning Chemicals Modulates Oxidative Stress and Delays Pericarp Browning of Controlled Atmosphere Stored Litchi Fruit[J]. Journal of Food Biochemistry, 2018, 42: e12675.
[8] SIDDIQUI M W, HOMA F, SINGH D R, MIR H, DESHI V V, SETH C S, et al.2024. Synergistic Modulation of Oxidative Peel Browning in Postharvest Litchi through Ultrasound and Salicylic Acid Coupling[J]. Scientia Horticulturae, 2024, 336: 113420.
[9] ZHOU J P, WU J J, LIU H R, et al.Low Voltage Electrostatic Field Combined with Ice-temperature to Improve the Quality of Litchi during Storage[J]. Food Research International, 2024, 196: 115068.
[10] YIN F, LI Z, LAI T, et al.The Effect of SO₂ Fumigation, Acid dipping, and SO₂ Combined with Acid Dipping on Metabolite Profile of ‘Heiye’ Litchi (Litchi chinensis Sonn.) Pericarp[J]. Horticulturae, 2025, 11: 923.
[11] ALI S, KHAN A S, MALIK A U, SHAHID M.Effect of Controlled Atmosphere Storage on Pericarp Browning, Bioactive Compounds and Antioxidant Enzymes of Litchi Fruits[J]. Food Chemistry, 2016, 206: 18-29.
[12] MAHAJAN P V, GOSWAMI T K.Extended Storage Life of Litchi Fruit Using Controlled Atmosphere and Low Temperature[J]. Journal of Food Processing and Preservation, 2004, 28: 388-403.
[13] 蒋侬辉, 刘伟, 袁沛元, 邱燕萍, 向旭. 荔枝保鲜包装技术研究进展[J]. 包装工程, 2016, 37(15), 95-101.
JIANG N H, LIU W, YUAN P Y, QIU Y P, XIANG X.Research Progress in Fresh-keeping Packaging Technology for Litchi[J]. Packaging Engineering, 2016, 37(15), 95-101.
[14] 黄文艺, 张宝翼, 陈笑冰, 等. 荔枝采后保鲜包装技术研究进展[J]. 食品与发酵工业, 2025, 51(11): 426-434.
HUANG W Y, ZHANG B Y, CHEN X B, et al.Progress of Research on Post-harvest Freshness Packaging Technology for Litchi[J]. Food and Fermentation Industries, 2025, 51(11): 426-434.
[15] 郭嘉明, 吕恩利, 陆华忠, 赵俊宏, 方思贞. 不同包装薄膜对荔枝气调贮藏品质的影响研究[J]. 食品工业科技, 2016, 37(13): 244-253.
GUO J M, LYU E L, LU H Z, ZHAO J H, FANG S Z.Effects of Package Material on the Quality of Litchi(Litchi chinensis Sonn.) Fruit during Storage with Controlled Atmosphere[J]. Science and Technology of Food Industry, 2016, 37(13): 244-253.
[16] 蔡灿军. 不同PA包装对荔枝采后贮藏生理的影响[D]. 福州: 福建农林大学, 2020: 9-40.
CAI C J.Effects of Different MA Packaging on Postharvest Storage Physiology of Litchi[D]. Fuzhou: Fujian Agriculture and Forestry University, 2020: 9-40.
[17] 唐海尧, 龚意辉, 梁淑兴. 不同材料薄膜包装对采后荔枝保鲜效果的影响[J]. 包装工程, 2015, 36(9): 23-32.
TANG H Y, GONG Y H, LIANG S X.Effect of Different Packaging Films on the Postharvest Preservation of Litchi Fruit[J]. Packaging Engineering, 2015, 36(9): 23-32.
[18] 蒋璇靓, 王南, 陈洪彬, 等. 激光微孔保鲜袋包装对采后荔枝果实的保鲜效应[J]. 食品与发酵工业, 2022, 48(24): 124-130.
JIANG X J, WANG N, CHEN H B, et al.Effect of Laser Microporous Film Packaging on the Postharvest Preservation of Litchi Fruit[J]. Food and Fermentation Industries, 2022, 48(24): 124-130.
[19] 林语涵, 蒋璇靓, 郑金水, 等. 激光微孔保鲜袋包装对荔枝采后果皮褐变及活性氧代谢的影响[J]. 东南园艺, 2024, 12(2): 109-116.
LIN Y H, JIANG X L, ZHENG J S, et al.Research on the Relationship Between Laser Microporous Film Packaging Control PostharvestPericarp Browning and Reactive Oxygen Metabolism in Litchi Fruit[J]. Southeast Horticulture, 2024, 12(2): 109-116.
[20] 石淑源, 董成虎, 张佳楠, 等. 五种浸泡处理结合两种包装对"妃子笑"荔枝冷藏期间褐变程度的影响[J]. 食品与发酵工业, 2020, 46(22): 125-128.
SHI S Y, DONG C H, ZHANG J N, et al.Effects of Five Soaking Treatments Combined with two Kinds of Packaging on ‘Feizixiao’ Litchi Browing during Cold Storage[J]. Food and Fermentation Industries, 2020, 46(22): 125-128.
[21] 郭靖, 陈于陇, 王萍, 等. 不同调湿包装对荔枝贮藏品质的影响[J]. 食品与发酵工业, 2021, 47(6): 169-175.
GUO J, CHEN Y L, WANG P, et al.The Effect of Different Packaging Methodology on Litchi Quality during Storage[J]. Food and Fermentation Industries, 2021, 47(6): 169-175.
[22] ZHANG Z, PANG X, DUAN X, JI Z, JIANG Y.Role of Peroxidase in Anthocyanin Degradation in Litchi Fruit Pericarp[J]. Food Chemistry, 2005, 90(1/2): 47-52.
[23] 杨松夏, 吕恩利, 陆华忠, 等. 不同保鲜运输方式对荔枝果实品质的影响[J]. 农业工程学报, 2014, 30(10): 225-232.
YANG S X, LYU E L, LU H Z, et al.Effects of Different Fresh-Keeping Transportation Modes on Quality of Litchi Fruit[J]. Transactions of the Chinese Society of Agricultural Engineering, 2014, 30(10): 225-232.
[24] 王银红, 张珮, 江靖, 等. 四个荔枝品种采后低温贮藏品质指标差异分析及评价[J]. 食品工业科技, 2019, 40(22): 288-293, 299.
WANG Y H, ZHANG P, JIANG J, et al.Analysis and Evaluation on the Differences of Indexes of Postharvest Quality in Four Litchi Cultivars during Low-temperature Storage[J]. Science and Technology of Food Industry, 2019, 40(22): 288-293, 299.
[25] 蒋侬辉, 刘伟, 金峰, 凡超, 黄泽鹏, 向旭. 35个荔枝品种抗氧化活性评价[J]. 果树学报, 2020, 37(04): 553-564.
JIANG N H, LIU W, JIN F, FAN C, HUANG Z P, XIANG X.Evaluation of Antioxidant activity in pulp of 35 Litchi Varieties[J]. Journal of Fruit Science, 2020, 37(04): 553-564.
[26] 陈维信, 苏美霞, 李沛文. 荔枝气调贮藏的研究[J]. 华南农学院学报, 1982, 3(3): 54-59.
CHENG W X, SU M X, LI P W.Study on Controlled Atmosphere Storage of Litchi[J]. Journal of South China Agriculture College, 1982, 3(3): 54-59.