Sulphur-free lychee preservation treatment

Lychee deteriorates very fast after harvest. Pericarp browning is a major
post-harvest problem, which renders the fruit unmarketable, as browning is
associated with fruit desiccation. One of the current techniques to reduce browning
and maintain the red colour and prolonged storage life is sulphur treatment. With the increasing worldwide awareness and demand for natural, healthy foods, lychee
growers would be well-advised to abandon the sulphur-soaking process in favour of a natural alternative.

An innovative method of lychee surface treatment has been developed by Juran company. It is all natural, sulphur-free treatment that maintains lychee's attractive
ruby red colour for up to 4-5 weeks, thus extending the shelf-life of the fruit and increasing its marketing value.

Using absolutely no toxic chemicals, Juran treatment is a healthy alternative to the existing Lychee postharvest management. The key principle of this innovative method is simply a temperature-controlled water treatment. The system consists of a unique process that prevents the usual browning of the fruit within 3 to 4 days and maintains its vivid red colour on the outside and the delicious natural flavour on the inside.

4-week old lychees, untreated 4-week old lychees after Juran's Sulphur-Free Treatment.

Together with preserving the fruit's colour and flavour, the new system efficiently
sorts and grades lychees on a state-of-the-art motorized conveyor. The sorting and
grading process employs an automatic sizer that sorts according to 5 size/grading
groups. This sophisticated process achieves grading and sorting levels essential
for exporting the fruit to the EEC and US markets. Juran Sulphur-Free Lychee
Treatment and Packing House is capable of processing 1-2 tons of fruit per hour,
which has been tested and proven by systems currently operated in China,
Thailand, Australia and Israel.

Lychee Project in China

For more information:
Marketing Department
Tel: +972-3-964-0377
[email protected]