fig: Litchi fruit borer (Conopomorpha sinensis) damage symptoms on litchi fruit ( Photo source: my own). When compared with preservation under CA conditions, the fruits have a total sugar content of 17.07%, a total acid content of 0.3%, and a sensory quality of 17.65 points (Tuan and Tinh, 2014). , The wingspan is 12–15 mm. It was concluded that these genes play a role during fruit growth and perhaps in the fruit cracking phenomena (Yong et al., 2006). The young bearing tree suffers fewer drops than the older trees. It has been reported that maximum fruit drop during the first fortnight after fruit set and continue up to maturity. A competitive binding assay revealed that CsGOBP1 considerably prefer the component exhibited in Guiwei or Feizixiao litchi cultivar, while CsGOBP2 bind to general volatile components from nine litchi cultivars. Tiznado-Hernández, in, Postharvest Biology and Technology of Tropical and Subtropical Fruits: Fundamental Issues, CITRUS FRUITS | Processed and Derived Products of Oranges, Encyclopedia of Food Sciences and Nutrition (Second Edition), Specific Features of Table Wine Production Technology, Science and Technology of Fruit Wine Production, High in fiber (pulp 7.0–8.1%; seeds 4.4–5.3%), protein (pulp 4.7–7.2%; seeds 5.9–8.5%), and fat (pulp 2.6–4.0%; seeds 4.6–5.3%), Nutritionally, breadfruit contains carbohydrates (21.5–29.5%), fiber (1.08–5.5%), proteins (1.3–2.2%), lipids (0.2–0.86%), and ash (0.56–1.2%) and minerals such as calcium (0.05 mg/100 g), iron (2.4 mg/100 g), with ascorbic acid ranging between 15 and 30 mg/100 g, Cashew apple products such as concentrated juice, frozen pulp, nectar, ready-to-drink, and sweetened concentrated juice were found to contain ascorbic acid that ranged between 13.7 and 121.7 mg/100 g and total carotenoids that ranged from 8.2 to 197.8 μg/100 g, In: Different varieties of cashew apples collected from diverse regions in Brazil, In: Red and yellow cashew varieties, the essential volatile oil in the red variety was dominated by palmitic (19.6%) and oleic (19.6%) acids, while oil of yellow cashew varieties was dominated by palmitic acid (11.4%), furfural (10.0%), 4-hydroxydodecanoic acid lactone (8.2%), (, Durian fruits are high in nutrition and bioactive compounds. Thanks alot. Since, the litchi fruit outer covering is rough texture, the larvae entrance can’t be seen easily. Nice pics. At the beginning of the last century, countries dedicated to citrus fruit cultivation processed one or two products per species, discarding the rest (for example, lemon growing in Sicily was mainly used for essential oil and citric acid production). Zhang et al. Litchi fruits are used by Chinese as a traditional remedy for a healthier heart, liver, and spleen. The application of plant growth regulators like NAA at 20-30 ppm, GA, at 20-25 ppm, 2,4-D at 10-20 ppm are effective in minimizing fruit drop when sprayed on panicles, before the flower opening. Only small black dot can be seen when examined closely. Figure 2. China and Taiwan export approximately 12 000–15 000 tons of litchi to the major international markets, Hong Kong and Singapore (Mitra, 2006). M.A. Emanuele S, Lauricella M, Calvaruso G, D'Anneo A, Giuliano M. Nutrients. is a high commercial value tropical fruit in the international fruit market. The larvae is most damaging stage of life cycle, it bore into the upper side of seed and start to feed on fruit pulp. Islas-Osuna, M.E. It was concluded that MAP had lower technical requirements and was simpler and more cost-effective. C.M. Approximately 55 million tonnes of orange are produced per year worldwide. What is the Reason for Rising Edible Oil Prices in India? Islas-Osuna, M.E. Litchi mite is a common pest in all litchi growing areas and their infestation started from leaves to inflorescence and young growing fruit. Results: The influence of packaging material on the variation of O2 (A) and CO₂ (B) content. Get the latest public health information from CDC: https://www.coronavirus.gov. Joshi, ... P.S. Pericarp browning (Huang and Scott 1985; Underhill, 1992), desiccation (Underhill and Simons 1993), postharvest decay (Swarts and Anderson, 1980) and micro-cracking (Li et al., 2001) were identified as major constraints that restrict the expansion of the industry in litchi exporting countries.