Everything you need to know about litchi cultivation. Learn about:- 1. Introduction to Litchi 2. Climate Required for Cultivating Litchi 3. Soil Required for Cultivation 4. Uses 5. Propagation 6. Planting 7. Training and Pruning 8. Manuring and Fertilization 9. Harvesting and Postharvest Management 10. Grades, Sizes and Packaging 11. Storage 12. Varieties.
Contents:
- Introduction to Litchi
- Climate Required for Cultivating Litchi
- Soil Required for Cultivating Litchi
- Uses of Litchi
- Propagation of Litchi
- Planting of Litchi
- Training and Pruning of Litchi
- Manuring and Fertilization of Litchi
- Harvesting and Postharvest Management of Litchi
- Grades, Sizes and Packaging of Litchi
- Storage of Litchi
- Varieties of Litchi
1. Introduction to Litchi:
The litchi (Litichi chinensis) the most renowned of a group of edible fruits of the soapberry family, Sapindaceae. It is also known as Lychee, Leechee, Lichee. It is most important subtropical, evergreen fruit tree. The litchi is native to low elevations of the provinces of Kwangtung and Fukien in Southern China where it flourishes especially along rivers and near the seacoast. It has a long and illustrious history having been praised and pictured in Chinese literature from the earliest known record in 1059 A.D.
Cultivation spread over the years through neighboring areas of southeastern Asia and offshore islands. Cultivation spread over the years through neighboring areas of southeastern Asia and offshore islands. It reached India by the end of 17th century.
Late in the 17th Century, it was carried to Burma and, 100 years later, to India. It arrived in the West Indies in 1775, was being planted in greenhouses in England and France early in the 19th Century, and Europeans took it to the East Indies. It reached Hawaii in 1873 and Florida in 1883, and was conveyed from Florida to California in 1897. It first fruited at Santa Barbara in 1914. In the 1920’s, China’s annual crop was 30 million lbs (13.6 million kg). In 1937 (before WW II) the crop of Fukien Province alone was over 35 million lbs (16 million kg).
In time, India became second to China in lychee production, total plantings covering about 30,000 acres (12,500 ha). There are also extensive plantings in Pakistan, Bangladesh, Burma, former Indochina, Taiwan, Japan, the Philippines, Queensland, Madagascar, Brazil and South Africa. Lychees are grown mostly in dooryards from northern Queensland to New South Wales, but commercial orchards have been established in the past 20 years, some consisting of 5,000 trees.
It has distant affinity with Akee (Blighia sapida), Longan (Dimocarpus longan), Rambutan (Nephelium lappaceum), Pulasan (N. mutabile), Fijian longan (Pometia pinnata).
Common names:
Bengali- lichi, English- litchi, lychee, lychee nut, French- cerisier de la Chine, litchi, litchi de chine, quenepe chinois, quenèpier chinois, German- Chinesische Haselnut, Litchipflaume, Hindi- lichi, lici, licy, Indonesian- kalengkeng, klengkeng, litsi, Javanese- klengkeng, Khmer- Kuléén, Malay- kelengkang, laici and Spanish- Leché.
Litchi is native to China, Malaysia, Vietnam and exotic to Australia, Brazil, Honduras, Hong Kong, India, Israel, Madagascar, Mauritius, Mexico, Myanmar, New Zealand, Reunion, South Africa, Taiwan, Province of China, Thailand, United States of America, Zanzibar.
The litchi tree is handsome, dense, round-topped and slow-growing with smooth, gray, brittle trunk and limbs. Under ideal conditions they may reach 40 feet high, but they are usually much smaller. The tree in full fruit is a stunning sight.
The Litchi tree is handsome, dense, round-topped, slow-growing, 30 to 100 ft (9-30 m) high and equally broad. Its evergreen leaves, 5 to 8 in (12.5-20 cm) long, are pinnate, having 4 to 8 alternate, elliptic-oblong to lanceolate, abruptly pointed, leaflets, somewhat leathery, smooth, glossy, dark-green on the upper surface and grayish-green beneath, and 2 to 3 in (5-7.5 cm) long. The tiny petalless, greenish-white to yellowish flowers are borne in terminal clusters to 30 in (75 cm) long.
Litchi requires seasonal temperature variations for best flowering and fruiting. Warm, humid summers are best for flowering and fruit development, and a certain amount of winter chilling is necessary for flower-bud development. Usually male flowers appear first, then the females and imperfect bisexual flowers. Pollination is effected by a number of insects including flies, ants and wasps, but bees are very effective.
Showy fruits, in loose, pendent clusters of 2 to 30 are usually strawberry- red, sometimes rose, pinkish or amber, and some types tinged with green. The fruit is covered by a leathery rind or pedicarp which is pink to strawberry-red in color and rough in texture. A greenish-yellow variety is not grown in California at present. Fruit shape is oval, heart-shaped or nearly round, 1 to 1 ½ inches in length. The edible portion or aril is white, translucent, firm and juicy. The flavor is sweet, fragrant and delicious.
Inside the aril is a seed that varies considerably in size. The most desirable varieties contain atrophied seeds which are called chicken tongue. They are very small, up to ½ inch in length. The flavor of the flesh is subacid and distinctive. There is much variation in the size and form of the seed.
Normally, it is oblong, up to ¾ in (20 mm) long, hard, with a shiny, dark-brown coat and is white internally. Through faulty pollination, many fruits have shrunken, only partially developed seeds (called “chicken tongue”) and such fruits are prized because of the greater proportion of flesh.
In a few days, the fruit naturally dehydrates, the skin turns brown and brittle and the flesh becomes dry, shriveled, dark-brown and raisin-like, richer and somewhat musky in flavor. Because of the firmness of the shell of the dried fruits, they came to be nicknamed “Litchi, or litchi, nuts” by the uninitiated and this erroneous name has led to much misunderstanding of the nature of this highly desirable fruit. It is definitely not a “nut”, and the seed is inedible.
Larger seeds vary between ½ to 1 inch in length and are plumper than the chicken tongues. There is also a distinction between the Litchi that leaks juice when the skin is broken and the “dry and clean” varieties which are more desirable. In some areas Litchis tend to be alternate bearers. Fruit splitting is usually caused by fluctuating soil moisture levels.
2. Climate
Required for Cultivating Litchi:
Litchi is one of the most environmentally sensitive of the tropical tree crops. It is adapted to the tropics and warm subtropics, producing best in regions with winters that are short, dry and cool but frost free, and summers that are long and hot with high rainfall. Good protection from wind is essential for cropping.
Year-to-year variations in weather precipitate crop failures, for example, through untimely rain promoting flushing at the expense of floral development, or through poor fruit set following damp weather during bloom. Litchi needs mean annual temperature up to 20-25 °C and mean annual rainfall – 1500 mm.
Plant thrives best in regions not subject to heavy frost but cool and dry enough in the winter months to provide a period of rest. In China and India, it is grown between 15° and 30 °N. The climate of subtropical area is suitable for fruit production.
Great fluctuations of temperature are common throughout the fall and winter months. In the winter sudden rises of temperature will at times cause the Litchi to flush forth new growth. This new growth is seldom subject to a freeze about Canton.
On the higher elevations of the mountain regions which are subject to frost the Litchi is seldom grown. The more hardy mountainous types of the Litchi are very sour and those grown near salt water are said to be likewise. The Litchi thrives best on the lower plains where the summer months are hot and wet and the winter months are dry and cool.
Litchi it flourishes best in a moist atmosphere, having abundant rainfall and free from frost. Its plans grow luxuriantly at 30 °C. The maximum temperature during flowering and fruit development varies from 21 ° C in February to 38 °C in June in Bihar.
Heavy frosts will kill young trees but mature trees can withstand light frosts. Location, land slope, and proximity to bodies of water can make a great difference in degree of damage by freezing weather.
Humidity is another important factor for litchi. The dry hot winds in summer cause fruit cracking and subsequently damage the pulp (aril). Sometimes it limits the expansion of litchi cultivation. Wet spring, dry summer and light winter are desirable conditions for fruiting in litchi.
Heavy rain or fog during the flowering period is detrimental, as are hot, dry, strong winds which cause shedding of flowers, also splitting of the fruit skin. Splitting occurs, too, during spells of alternating rain and hot, dry periods, especially on the sunny side of the tree. Spraying with Ethephon at 10 ppm reduced splitting in ‘Early Large Red’ in experiments in Nepal.
3. Soil
Required for Cultivating Litchi:
The Litchi grows well on a wide range of soils. The tree needs well-drained soil that is rich in organic matter. A soil pH between 5.5 and 7.5 is acceptable, but plants grow much better in soils with a pH at the low end of this range. Litchi requires fairly deep, well-drained loam soil rich in organic matter is best suited for its cultivation. Light sandy loam is ideal.
High lime content in soil is also beneficial to its trees, if soil is deficient, lime must be added to it. Soils in north Bihar, where best litchi is grown contain about 30% lime. A sandy loam or clay loam with a pH of 5.50-7.0 and sufficient soil depth is ideal for litchi cultivation.
In China it is cultivated in sandy or clayey loam, river mud, moist sandy clay, and even heavy clay. The pH should be between 6 and 7. If the soil is deficient in lime, this must be added. The Litchi attains maximum growth and productivity on deep alluvial loam.
The Chinese often plant the Litchi on the banks of ponds and streams. In low, wet land, they dig ditches 10 to 15 ft (3-4.5 m) wide and 30 to 40 ft (9-12 m) apart, using the excavated soil to form raised beds on which they plant Litchi trees, so that they have perfect drainage but the soil is always moist. Though the Litchi has a high water requirement, it cannot stand water-logging.
The water table should be at least 4 to 6 ft (1.2-1.8 m) below the surface and the underground water should be moving inasmuch as stagnant water induces root rot. The Litchi can stand occasionally brief flooding better than citrus. It will not thrive under saline conditions.
4. Uses of Litchi:
i. Food Uses:
Litchi is famous for its excellent quality, pleasant flavor juicy pulp (aril) with attractive red color. Although litchi is liked very much as a table fruit dried and canned litchis are also popular. A highly flavored squash is also prepared from its fruit. The fruit consists of 60% juice, 8% seed and 13% skin varying upon variety and climate.
Litchi is also an excellent source of vitamin C (40.0-90 mg/100 g) but it contains insignificant amount of protein (0.8-0.9%), fat (0.3%), pectin (0.43%) and minerals especially calcium, phosphorus and iron (0.7%).
Litchis are most relished fresh, out-of-hand. Peeled and pitted, they are commonly added to fruit cups and fruit salads. Litchis stuffed with cottage cheese are served as salad topped with dressing and pecans. Or the fruit may be stuffed with a blend of cream cheese and mayonnaise, or stuffed with pecan meats, and garnished with whipped cream. Sliced Litchis, congealed in lime gelatin, are served on lettuce with whipped cream or mayonnaise.
The fruits may be layered with pistachio ice cream and whipped cream in parfait glasses, as dessert. Halved Litchis have been placed on top of ham during the last hour of baking, or grilled on top of steak. Pureed Litchis are added to ice cream mix. Sherbet is made by extracting the juice from fresh, seeded Litchis and adding it to a mixture of prepared plain gelatin, hot milk, light cream, sugar and a little lemon juice, and freezing.
Peeled, seeded Litchis are canned in sugar syrup in India and China and have been exported from China for many years. Browning, or pink discoloration, of the flesh is prevented by the addition of 4% tartaric acid solution, or by using 30° Brix syrup containing 0.1% to 0.15% citric acid to achieve a pH of about 4.5, processing for a maximum of 10 minutes in boiling water, and chilling immediately.
1. The Litchi is low in phenols and non-astringent in all stages of maturity.
2. To a small extent, Litchis are also spiced or pickled, or made into sauce, preserves or wine. Litchi jelly has been made from blanched, minced Litchis and their accompanying juice, with 1% pectin, and combined phosphoric and citric acid added to enhance the flavor.
3. The flesh of dried Litchis is eaten like raisins. Chinese people enjoy using the dried flesh in their tea as a sweetener in place of sugar.
4. Whole frozen Litchis are thawed in tepid water. They must be consumed very soon, as they discolor and spoil quickly.
Ingested in moderate amounts, the Litchi is said to relieve coughing and to have a beneficial effect on gastralgia, tumors and enlargements of the glands. Chinese people believe that excessive consumption of raw Litchis causes fever and nosebleed. According to legends, ancient devotees have consumed from 300 to 1,000 per day.
In China, the seeds are credited with an analgesic action and they are given in neuralgia and orchitis. A tea of the fruit peel is taken to overcome smallpox eruptions and diarrhea. In India, the seeds are powdered and, because of their astringency, administered in intestinal troubles, and they have the reputation there, as in China, of relieving neuralgic pains.
Decoctions of the root, bark and flowers are gargled to alleviate ailments of the throat. Litchi roots have shown activity against one type of tumor in experimental animals in the United States Department of Agriculture/National Cancer Institute Cancer Chemotherapy Screening Program.
In China, great quantities of honey are harvested from hives near Litchi trees. Honey from bee colonies in Litchi groves in Florida is light amber, of the highest quality, with a rich, delicious flavor like that of the juice which leaks when the fruit is peeled, and the honey does not granulate.
5. Propagation
of Litchi:
Litchi is raised both through seed and vegetative means.
Litchis do not reproduce faithfully from seed, and the choicest have abortive, not viable, seed. Furthermore, Litchi seeds remain viable only 4 to 5 days, and seedling trees will not bear until they are 5 to 12, or even 25, years old. For these reasons, seeds are planted mostly for selection and breeding purposes or for rootstock. Growing Litchi from seed needs care and promptness, because seeds soon lose their viability if permitted to dry after removal from the fruit.
Propagation by seed is not common because the plants raised form seed take 7-12 years to come into bearing. These plants normally do not produce true-to-type fruits and often produce fruits of inferior quality. The seeds germinate without pretreatment when sown fresh. Young seedlings grow vigorously until they reach 24-30 cm.
Seeds soaked in water for 18- 20 hr should be placed horizontally about 1.5 cm below the surface of a well-drained soil. The growth of seedlings may be improved by the use of mycorrhizal soil. The seeds are sown immediately after extraction from the fruit, as they lose their viability in 4-5 days. If seeds remain in the fruit and fruits are not allowed to dry, they can be kept viable for 3-4 weeks.
Other methods of propagation include grafting. Incompatibility occurs in some scion and root-stock combinations. Wedge and bud grafts are possible, but seldom used.
Attempts to grow the Litchi from cuttings have been generally discouraging, though 80% success has been claimed with spring cuttings in full sun, under constant mist and given weekly liquid nutrients. Ground-layering has been practiced to some extent.
Litchi can be propagated successfully by cuttings and grafting (splice and inarching). It is useful for top-working older trees. For rapid multiplication of new cultivars budding and cuttings are used. Budding is not commonly practiced. The most common and easiest method adopted all over the world is air layering.
Air-layering is the most common method of propagation, and rates of success are usually not less than 95%. Air layering is also called Marcotting in China and Gootee in India and has been practiced for ages. The air-layered trees will fruit in 2 to 5 years after planting.
By this method, a branch of a chosen tree is girdled, allowed to callus for 1 to 2 days and then is enclosed in a ball of sticky mud mixed with chopped straw or dry leaves and wrapped with burlap. With frequent watering, roots develop in the mud and, in about 100 days, the branch is cut off, the ball of earth is increased to about 12 in (30 cm) in width, and the air-layer is kept in a sheltered nursery for a little over a year, then gradually exposed to full sun before it is set out in the orchard.
Some air-layers are planted in large clay pots and grown as ornamentals. In India, certain of the various auxins tried stimulated root formation, forced early maturity of the layers, but contributed to high mortality. South African horticulturists believe that tying the branch up so that it is nearly vertical induces vigorous rooting.
In order to make air-layering less labor-intensive, to eliminate the watering, and also to produce portable, shippable layers, Colonel Grove, after much experimentation, developed the technique of packing the girdle with wet sphagnum moss and soil, wrapping it in moisture-proof clear plastic that permits exchange of air and gasses, and tightly securing it above and below.
In about 6 weeks, sufficient roots are formed to permit detaching of the layer, removal of the plastic wrap, and planting in soil in nursery containers. It is possible to air-layer branches up to 4 in (10 cm) thick, and to take 200 to 300 layers from a large tree.
In India, a more recent development is propagation by stooling, which has been found simpler, quicker and more economical there than air-layering. First, air-layers from superior trees are planted 4 ft (1.2 m) apart in stool beds where enriched holes have been prepared and left open for 2 weeks. Fertilizer is applied when planting (at the beginning of September) and the air-layers are well established by mid-October and putting out new flushes of growth in November.
Fertilizer is applied again in February-March and June-July. Shallow cultivation is performed to keep the plot weed-free. At the end of 2 ½ years, in mid-February, the plants are cut back to 10 in (25 cm) from the ground. New shoots from the trunk are allowed to grow for 4 months. In mid-June, a ring of bark is removed from all shoots except one on each plant and lanolin paste containing IBA (2,500 ppm) is applied to the upper portion of the ringed area.
Ten days later, earth is heaped up to cover 4 to 6 in (10-15 cm) of the stem above the ring. This causes the shoots to root profusely in 2 months. The rooted shoots are separated from the plant and are immediately planted in nursery beds or pots. Those which do not wilt in 3 weeks are judged suitable for setting out in the field.
The earth around the parent plants is leveled and the process of fertilization, cultivation, ringing and earthing-up and harvesting of stools is repeated over and over for years until the parent plants have lost their vitality. It is reported that the transplanted shoots have a survival rate of 81-82% as compared with 40% to 50% in air-layers.
6. Planting of Litchi:
Field preparation varies with local conditions. Measures to improve water movement into and through the soil may include breaking up compacted soil and hardpan by cultivation. Contouring the site can manage runoff and reduce ponding. Soil erosion can be controlled by contouring and establishing protective ground covers.
Organic soil amendments (compost, manure) can improve the soil’s capacity to hold water and nutrients. Applications of other soil amendments (such as lime and phosphorus) should be based on soil analysis recommendations. Windbreaks of trees suited to the site should be established well in advance of planting.
For quick establishment and less mortality, healthy 6-9 months old, true- to-type plants, with fine roots should be selected. Planting can also be done in the spring, if irrigation facilities are available. Land for planting should be cleared and leveled with gentle slope on one side of the plot, on the opposite direction of irrigation source. Then pits of 1m x 1m x 1m size are prepared and duged at the desired places before few weeks of planting. Keep pits open for 15-20 days and then refilled with a mixture of well-rotted farmyard manure, leaf-mould and canal silt.
A mixture of farmyard manure (20-25 kg), bone meal (2 kg) and sulphate of potash (400 g) is also recommended to be mixed with a basket full soil in a pit from litchi orchard, containing mycorrhizal fungi. It is helpful in establishment and quick growth of newly planted plants. The pits are watered to set this mixture with the earth. Planting is done after a week. Water is applied immediately after planting.
For a permanent orchard, the trees are best spaced 40 ft (12 m) apart each way. In India, 30 ft spacing is considered adequate, probably because the drier climate limits the overall growth. Portions of the tree shaded by other trees will not bear fruit.
For maximum productivity, there must be full exposure to light on all sides. In the Cook Islands, the trees are planted on a 40 x 20 ft (12 x 6 m) spacing- 56 trees per acre (134 per ha)-but in the 15th year, the plantation is thinned to 40 x 40 ft (12 x 12 m).
Young trees benefit greatly by wind protection. This can be provided by placing stakes around each small tree and stretching cloth around them as a windscreen. In very windy locations, the entire plantation may be protected by trees planted as windbreaks but these should not be so close as to shade the Litchis.
The Litchi tree is structurally highly wind-resistant, having withstood typhoons, but shelter may be needed to safeguard the crop. During dry, hot months, Litchi trees of any age will benefit from overhead sprinkling; they are seriously retarded by water stress.
7. Training and Pruning
of Litchi:
Under ideal growing conditions, young trees produce five or more vegetative flushes each year. Training and shaping trees should be done during the first 3-4 years based on the growth habits of the cultivar and the environmental conditions.
Ordinarily, the tree is not pruned after the judicious shaping of the young plant, because the clipping off of a branch tip with each cluster of fruits is sufficient to promote new growth for the next crop. Severe pruning of old trees may be done to increase fruit size and yield for at least a few years. If trees become too old and produce small-sized fruits, pruning heavily improves the yield and quality of fruits.
Training young litchi plants for making a good framework is necessary. Once the desired shape and a strong framework are achieved, pruning is not required, except removing dead or diseased branches and damaged shoots. In India, farmer may girdle the branches or trunk of his Litchi trees in September to enhance flowering and fruiting. Girdling of trees that begin to flush in October and November is ineffective.
Similar trials in Florida showed increased yield of trees that had poor crops the previous year, but there was no significant increase in trees that had been heavy bearers. Furthermore, many branches were weakened or killed by girdling. Repeated girdling as a regular practice would probably seriously interfere with overall growth and productivity.
In India girdling in alternate years, or girdling just half of the tree, may be preferable to annual girdling and that, in any case, heavy fertilization and irrigation should precede girdling. Fall spraying of growth inhibitors has not been found to increase yields.
8. Manuring and Fertilization
of Litchi:
Newly planted trees must be watered but not fertilized beyond the enrichment of the hole well in advance of planting. In China, Litchi trees are fertilized only twice a year and only organic material is used, principally night soil, sometimes with the addition of soybean or peanut residue after oil extraction, or mud from canals and fish ponds.
In India, litchi is grown mostly in natural fertile soil. A little no manure is given. The acute shortage of N, P and K seems to stunt all forms of litchi growth, including floral initiation. It has been established that a harvest of 1,000 lbs (454.5 kg) removes approximately 3 lbs (1,361 g) K2O, 1 lb (454 g) P2O5, 1 lb (454 g) N, ¾ lb (340 g) CaO, and ½ lb (228 g) MgO from the soil. It is judged, therefore, that applications of potash, phosphate, lime and magnesium should be made to restore these elements.
In limestone soil, it may be necessary to spread chelated iron 2 or 3 times a year to avoid chlorosis. Zinc deficiency is evidenced by bronzing of the leaves. It is corrected by a foliar spray of 8 lbs (3.5 kg) zinc sulphate and 4 lbs (1.8 kg) hydrated lime in 48 qts (45 liters) of water. Because of the very shallow root system of the Litchi, surface mulch is very beneficial in hot weather.
Fertilizers are applied just after harvesting during the rainy season. Heavy fertilizers applications should be avoided. Method of manuring is similar to that of other fruit crops. The plants grown under deficiency of NPK can flower but do not set fruits. The plants grown under Mg deficiency do not even bloom.
Once an orchard is established, management practices such as pruning, girdling, root pruning, and regulating the supply of irrigation and nutrients are means to synchronize and/or suppress vegetative growth and facilitate fruit production. Litchi flowering and fruit set can be managed easier in light soils, which facilitate drought stress when withholding irrigation. Keep good sanitary conditions and disease-free orchards.
Litchi is deep-rooted tree with most of its feeding roots occurring 20-30 cm deep. Therefore, deep tillage is harmful for its plants since it may cause injury to its roots. Tillage operations should be limited up to upper 7-10 cm soil layers, whereas deep tillage up to 15 cm during inactive growth phase is advised.
Litchi is a slow-growing tree. It takes 6 years for flowering and fruiting. Intercropping of vegetables, pulses and berseem is advised. Some quick- growing fruit plants like phalsa and papaya can also be grown in early years of its plantation. The intercrops should be manure separately and protected from pests and diseases.
Weeds are controlled by hand weeding or hoeing. It is very laborious and expensive. Herbicides like Diuron or Atrazine @ 2 k/acre at pre-emergence stage after one month interval may be applied to keep weeds under control. Use of black polythene mulch also controls weeds more effectively than organic mulch.
The Litchi will not tolerate standing water, but requires very moist soil, so water the tree regularly when it is growing actively. The trees are very sensitive to damage from salts in the soil or in water. Leach the soil regularly in the Southwest. From January-end to the onset of monsoon is a critical period for irrigation. In this period vegetative growth and fruit development take place. Four months prior to normal floral initiation period (December-January) in northern India, the plants should not be irrigated.
Litchi is a deep-rooted, perennial fruit crop and water is absorbed through roots which are present in upper topmost soil layer between 20 and 30 cm depth. This zone should remain moist with soil moisture (50%) during the critical period. Young trees should be irrigated by the basin system. As the tree grows, the basin should be gradually enlarged.
The fully-grown trees are irrigated by flooding furrow irrigation, depending on the availability and source of water as per their requirement the frequency of irrigation ordinarily depend on soil type. Generally weekly irrigation should be given in summer. No irrigation is required during winter in fruiting trees before fruit set.
9. Harvesting and Postharvest Management
of Litchi:
Fruit maturity depends on genotype and environment. Fruits mature within 50-60 days after fruit set. The development of color on fruits is dependable criterion of maturity but it differs from variety-to-variety. Generally fruits turn deep red when fully ripe. Fruits harvested at this stage possess excellent fruit quality.
Harvesting of litchi is usually done in May and June. In Bihar, it is done is early-May, whereas in Uttar Pradesh and Punjab it starts during late- May to early-June-In India, yield varies form 80-150 kg fruits/tree depending upon variety and tree vigour.
The fruits are not harvested individually to avoid skin rupturing at the stem-end and quick rotting of fruits. They are harvested in bunches along with a portion of the branch and a few leaves. It prolongs the storage life of fruits.
For local market fruits are harvested at their full ripe stage. If they are transported to other place than harvest them when they start turning reddish. If marketing of packed fruits is delayed, they should be kept in a cold storage.
Litchi fruits can be stored in good condition for 3-4 weeks. Sun-burning and skin cracking in developing fruits is a serious problem in litchi. High temperatures, low humidity and soil moisture conditions during fruit development promote this disorder.
Quality Characteristics and Criteria:
Skin color and fruit size are external quality criteria. Internal criteria are seed size and flesh sweetness/juiciness. A bright red fruit with no browning is preferred along with freedom from bird, insect, and mechanical damage, cracking and decay.
Horticultural Maturity Indices:
Red Color (due to anthocyanins in the skin) is a good indicator of maturity along with fruit size (minimum of 25 mm in diameter). During litchi maturation acid level decline and sugar level increase. Fruit do not continue to ripen after harvest. Reaching the optimum range of sugar- acid ratio for the cultivar, Litchis should be harvested fully-ripe because they do not continue to ripen after harvest.
1. Bright red color with no brown discoloration even though it is not an indicator of aril quality.
2. Sweet and juicy aril (edible portion); soluble solids: acid ratio of 30 or higher.
3. Freedom from defects (such as bird damage, insect damage, physical damage, cracking, and browning) and from decay.
4. Litchi is are excellent source of vitamin C (40 to 90 mg/100 g fresh weight).
10. Grades, Sizes and Packaging
of Litchi:
After harvesting, fruits should be packed as quickly as possible, as their quality deteriorates markedly, if they are exposed to sun even for a few hours. In packed litchi fruits, air should circulate freely. The damaged, sunburnt and cracked fruits should be sorted and graded properly. There should be only fruits of one grade in a box.
Fruits of different varieties should be packed separated. One piece fiberboard boxes 2.25 kg or 4.5 kg with polyethylene film liners are used. Fruit are also packed into 0.5 pint (0.12 L) styrene containers. These are lined with litchi leaves or other soft packing material as paper shavings, wool etc.
11. Storage
of Litchi:
To maintain quality and avoid gluts, fruits should be stored properly. Keeping fruits in storage at 5°-7°C may minimize the losses. Besides retaining color and taste, the storage also minimizes the heavy loss in fruit weight.
Pre-Cooling Conditions:
Room-cooling is used for pre-cooling.
Optimum Temperature:
5°C range: 1.5 °C to 10°C depending on cultivar and intended storage duration.
Optimum Relative Humidity:
90-95%. Maintenance of high relative humidity is essential for reduction of water loss and browning, which is the major symptom of deterioration.
Optimum Storage Conditions:
Storage at 2 to 5 °C with 90 to 95% RH should result in 3 to 5 weeks of storage-life. At 20 °C with 60% RH, fruit will last only 3 to 5 days. Fruit need to be carefully sorted before storage to remove any damaged/decayed fruit or fruit with insect stings.
Controlled Atmospheres (CA) Considerations:
An atmosphere of 3 to 5% O2 + 5% CO2 is recommended at 5 to 7° C. Higher levels of CO2 (10 to 15%) can lead to off-flavors. MAP has been tried with sealed polyethylene bags either with or without SO2 pads or treatment. The effect of using polyethylene film bags is probably to prevent dehydration that leads to rapid skin browning.
Special Treatment:
Color can be preserved by bleaching with SO2 fumigation followed by a dip in dilute hydrochloric acid; but this treatment may induce undesirable aftertaste and is not approved for use on litchi marketed in the U.S.A.
Retail Outlet Display Considerations:
Display refrigerated, preferably in polystyrene containers or plastic bags. Do not leave directly exposed to ambient air, because the skin will rapidly brown.
Chilling Sensitivity:
Litchi has low sensitivity to chilling temperatures. However, dehydration during storage often leads to loss of skin color and browning and is referred to as chilling injury.
Ethylene Production and Sensitivity:
Litchi has a low rate of ethylene production at < 1 nL kg-1 h-1. There are no reports on the response of this non- climacteric fruit to ethylene exposure. Ethylene may lead to early aril deterioration.
To get mL kg-1 h-1, divide the mg kg-1 h-1 rate by 2.0 at 0 °C (32 °F), 1.9 at 10 °C (50 °F), and 1.8 at 20 °C. To calculate heat production, multiply mg kg-1 h-1 by 220 to get BTU per ton per day or by 61 to get kcal per metric ton per day. Fruit do not continue to ripen after harvest, and respiration rate declines during storage.
12. Varieties
of Litchi:
1. Amboina:
Medium, bright red, borne in clusters of 6 to 20. It ripens April to May, slow-growing tree and bears regularly in warm climates.
2. Bengal:
In 1929, the U.S. Department of Agriculture received a small Litchi plant, supposedly a seedling of ‘Rose-scented’, from Calcutta. It was planted at the Plant Introduction Station in Miami and began bearing in 1940. The fruits resembled ‘Brewster’ but were more elongated, were home in large clusters, and the flesh was firm, not leaking juice when peeled.
All the fruits had fully developed seeds but smaller in proportion to flesh than those of ‘Brewster’. The habit of the tree is more spreading than that of ‘Brewster’; it has larger, more leathery, darker green leaves, and the bark is smoother and paler. The original tree and its air-layered progeny have shown no chlorosis on limestone in contrast to ‘Brewster’ trees growing nearby.
3. Brewster:
Large, conical or wedge-shaped red fruit with soft flesh. Slightly acid with fully formed large seeds. Commercial crop in Florida. Mid-season fruiting. Large, vigorous, upright tree.
4. Ch’u ma lsu, or Chu ma lsz (China Grass Fiber):
It has distinctive, lush foliage. The leaves are large, overlapping, with long petioles. The fruits are large with prominent shoulders and rough skin, deep red inside. While very fragrant, the flesh is of inferior flavor and clings to the seed which varies from large to small.
5. Fei tsu hsiao, or ‘Fi tsz siu’ (Imperial Concubine’s Laugh, or Smile):
It is large, amber-colored, thin-skinned, with very sweet, very fragrant flesh. Seeds vary from large to very small. It ripens early.
6. Groff:
Small, dull red, spiny, borne in clusters of 20 to 40. Small seed. Ripens August to September. Latest ripening variety. Upright tree.
7. Hak ip, or ‘Hei yeh’, (Black Leaf):
It is borne by a densely-branched tree with large, pointed, slightly curled, dark-green leaflets. The fruit is medium-red, sometimes with green tinges, broad-shouldered, with thin, soft skin and the flesh, occasionally pinkish, is crisp and sweet. This is rated as “one of the best ‘water’ Litchis.”
8. Hak ip:
Medium-red fruit sometimes with green tinges with soft skin. Flesh is crisp sweet and occasionally pinkish.
9. Hsi Chio tsu, or ‘Sai kok tsz’ (Rhinoceros Horn):
It is borne by a large- growing tree. The fruit is large, rough, broad at the base and narrow at the apex; has somewhat tough and fibrous, but fragrant, sweet, flesh. It ripens early.
10. Hsiang li, or ‘Heung lai’ (Fragrant Litchi):
It is home by a tree with distinctive erect habit having upward-pointing leaves. The fruit is small, very rough and prickly, deep-red, with the smallest seeds of all, and the flesh is of superior flavor and fragrance. It is late in season. Those grown in Sin Hsing are better than those grown in other locations.
11. Huai chih, or ‘Wai chi’ (The Wai River Litchi):
It has medium-sized, blunt leaves. The fruit is round with medium-smooth skin, a rich red outside, pink inside; and leaking juice. This is not a high class variety but the most commonly grown, high yielding, and late in season.
12. Kwa Iuk or ‘Kua lu’ (Hanging Green):
It is a famous Litchi; large, red with a green tip and a typical green line; “dry-and-clean”; of outstanding flavor and fragrance. It was, in olden times, a special fruit for presentation to high officials and other persons in positions of honor. Professor Groff was given a single fruit in a little red box.
13. Kwai mi or ‘Kuei Wei’, (Cinnamon Flavor):
It is celled Mauritius. It is smaller, heart-shaped, with rough red skin tinged with green on the shoulders and usually having a thin line running around the fruit. The seed is small and the flesh very sweet and fragrant. The branches of the tree curve upward at the tips and the leaflets curl inward from the midrib.
14. Mauritius (Kwai Mi):
Ripens early. Medium size, slightly oval, reddish- brown fruit. Firm, good-quality fruit. Tends to have chicken-tongue seeds.
15. No Mai Tsze’ or ‘No mi ts ‘z’ (Glutinous Rice):
It is the leading variety in China; large, red, “dry-and-clean”; seeds often small and shriveled. It is one of the best for drying, and is late in season. It does best when grafted onto the ‘Mountain’ Litchi.
16. Pai la li chih, or ‘Pak lap lai chi’ (White Wax Litchi):
It is also called ‘Po le tzu’, or ‘Pak lik tsz (white fragrant plant), is large, pink, rough, with pinkish, fibrous, not very sweet flesh and large seeds. It ripens very late, after ‘Huai chih’.
17. San yueh hung, or Sam ut hung (Third Month Red):
It is also called ‘Ma yuen’, ‘Ma un’, Tsao kuo’, Tso kwo’, ‘Tsao li’, or Tsoli’ (early Litchi) is grown along dykes. The branches are brittle and break readily; the leaves are long, pointed, and thick. The fruit is very large, with red, thick, tough skin and thick, medium-sweet flesh with much rag. The seeds are long but aborted. This variety is popular mainly because it comes into season very early.
18. Shan chi or Shan chih (Mountain Litchi):
It is also called ‘Suan chih’, or ‘Sun chi’ (sour Litchi) grows wild in the hills and is often planted as a rootstock for better varieties. The tree is of erect habit with erect twigs and large, pointed, short-petioled leaves. The fruit is bright-red, elongated, very rough, with thin flesh, acid flavor and large seed.
19. Sheung shu wai or ‘Shang hou huai’, (President of a Board’s Embrace):
It is borne on a small-leaved tree. The fruit is large, rounded, red, with many dark spots. It has sweet flesh with little scent and the seed size is variable. It is rather late in season.
20. T ang po, or ‘T’ ong pok’ (Pond Embankment):
It is from a small-leaved tree. The fruit is small, red, rough, with thin, juicy acid flesh and very little rag. It is a very early variety.
21. Ta tsao, or ‘Tai tso’ (Large Crop):
It is widely grown around Canton; somewhat egg-shaped; skin rough, bright-red with many small, dense dots; flesh firm, crisp, sweet, faintly streaked with yellow near the large seed. The juice leaks when the skin is broken. The fruit ripens early.
22. T’im ngam, or ‘T’ien yeh’ (Sweet Cliff):
It is a common variety of Litchi which Professor Groff reported to be quite widely grown in Kwantung, but not really on a commercial basis.
In his book, The Litchi, Dr. Lai Behari Singh wrote that Bihar is the center of Litchi culture in India, producing 33 selected varieties classified into 15 groups.
i. Early Seedless or Early Bedana:
Fruit 1 1/3 in (3.4 cm) long, heart-shaped to oval; rough, red, with green interspaces; skin firm and leathery; flesh [ivory] to white, soft, sweet; seed shrunken, like a dog’s tooth. It is of good quality. The tree bears a moderate crop, early in season.
ii. Rose-Scented:
Fruit 1 ¼ in (3.2 cm) long; rounded-heart-shaped; slightly rough, purplish-rose, slightly firm skin; flesh gray-white, soft, very sweet. Seed round-ovate, fully developed. Of good quality. [Tree bears a moderate crop] in midseason.
iii. Early Large Red:
Fruit slightly more than 1 1/3 in (3.4 cm) long, usually obliquely heart-shaped; crimson (to carmine), with green interspaces; very rough; skin very firm and leathery, adhering slightly to the flesh. Flesh grayish- white, firm, sweet and flavorful. Of very good quality. [Tree is a moderate bearer], early in season.
iv. Dehra Dun (or Dehra Dhun):
Fruit less than 1 ½ in (4 cm) long; obliquely heart-shaped to conical; a blend of red and orange-red; skin rough, leathery; flesh gray-white, soft, of good, sweet flavor. Seed often shrunken, occasionally very small. Of good quality; midseason. [This is grown extensively in Uttar Pradesh and is the most satisfactory Litchi in Pakistan.]
v. Late Long Red or Muzaffarpur:
Fruit less than 1 ½ in (4 cm) long; usually oblong-conical; dark-red with greenish interspaces; skin rough, firm and leathery, slightly adhering to the flesh; flesh grayish-white, soft, of good, sweet flavor. Seed cylindrical, fully developed. Of good quality. [Tree is a heavy bearer], late in season.
vi. Pyazi:
Fruit 1 1/3 in (3.4 cm) long; oblong-conical to heart-shaped; a blend of orange and orange-red, with yellowish-red, not very prominent, tubercles. Skin leathery, adhering; flesh gray-white, firm, slightly sweet, with flavor reminiscent of “boiled onion”. Seed cylindrical, fully developed. Of poor quality. Early in season.
vii. Extra Early Green:
Fruit 1 ¼ in (3.2 cm) long; mostly heart-shaped, rarely rounded or oblong; yellowish-red with green interspaces; skin slightly rough, leathery, slightly adhering; flesh creamy-white, [firm, of good, slightly acid flavor]; seed oblong, cylindrical or flat. Of indifferent quality. Very early in season.
viii. Kalkattia (Calcuttia, or Calcutta):
Fruit 1 ½ in (4 cm) long; oblong or lopsided; rose-red with darker tubercles; skin very rough, leathery, slightly adhering; flesh grayish ivory, firm, of very sweet, good flavor. Seed oblong or concave. Of very good quality. [A heavy bearer; withstands hot winds]. Very late in season.
ix. Gulabi:
Fruit 1 1/3 in (3.4 cm) long; heart-shaped, oval or oblong; pink- red to carmine with orange-red tubercles; skin very rough, leathery, non-adherent; flesh gray-white, firm, of good subacid flavor; seed oblong- cylindrical, fully developed. Of very good quality. Late in season.
x. Late Seedless or Late Bedana:
Fruit less than 1 3/8 in (3.65 cm) long; mainly conical, rarely ovate; orange-red to carmine with blackish-brown tubercles; skin rough, firm, non-adherent; flesh creamy-white, soft; very sweet, of very good flavor except for slight bitterness near the seed. Seed slightly spindle-shaped, or like a dog’s tooth; underdeveloped. Of very good quality. Tree bears heavily, can withstand hot winds.
Panjore Common:
Fruit is large, heart-shaped, deep-orange to pink; skin is rough, very thin, apt to split. Tree bears heavily and has the longest fruiting season-for an entire month beginning near the end of May. Six other varieties commonly grown there are: ‘Rose-scented’, ‘Bhadwari’, ‘Seedless No. 1’, ‘Seedless No. 2’, ‘Dehra Dun’, and ‘Kalkattia’.
A large number of varieties are grown in different parts of India. Of these, Early Seedless (Early Bandana), Rose Scented, Dehradun, Gulabi, Calcutta, Purbi, Kasba, Shahi, Bombay, Late Seedless (Late Bandana), China and Deshi are important.
Shahi, Rose Scented China are commercial varieties of Muzaffarpur, while Kasbah and Purbi are choicest litchis of the eastern parts in Bihar. Early Bandana and Late Bandana are other important litchi varieties. In Uttar Pradesh, Rose Scented, Dehra Dun and Calcutta, and in West Bengal, Bombay Green and kalian Selection are extensively grown.
Muzaffarpur, Dehra Dun, Seedless and late Bandana are widely grown varieties in Punjab. An early, non- cracking seedless selection, Swaran Roopa, has been identified for commercial planting in Chhotanagpur area.
The other cultivars are – Baila, Baitangen, Black Leaves, Huaichi, March Red and The Jade Purse.