Improvement Effects of Nano-cinnamaldehyde Treatment on the Quality of Litchi Stored at Low-temperature using Different Pre-cooling Methods

WANG Meilian; DAI Fanwei; LUO Zheng; KUANG Jianfei; YE Mingqiang; CHEN Yulong; CHEN Feiping

doi:10.13982/j.mfst.1673-9078.2025.6.0542

Abstract：A post-harvest preservation technology suitable for litchi was investigated and the effects on the low-temperature storage quality of'Guiwei'litchi were determined using individual pre-cooling methods and in combination with nano-cinnamaldehyde.The results indicated that litchi treated with iced water pre-cooling is prone to browning and rotting during cold storage,with a significantly higher susceptibility index and browning index than other treatments.The total soluble solids,titratable acid,and vitamin C contents of litchi treated with iced water pre-cooling decreased at a more rapid rate,and the activities of polyphenol oxidase and peroxidase peaked at 5.98 and 91.33 U/g,respectively,on the 8th day.Chilled air pre-cooling was more effective than other cooling methods in delaying pericarp browning and maintaining the nutritional value of litchi.The shelf life of litchi pre-cooled with cold air was extended by more than 6 days compared with iced water pre-cooled litchi.In addition,nano-cinnamaldehyde treatment significantly reduced the presence of diseased litchi pre-cooled with iced water and cold air,by 62.29%and 44.49%,respectively,on the 21st day,compared with iced-water pre-cooling and chilled air pre-cooling,individually.This results indicates that nano-cinnamaldehyde is effective in inhibiting the presence of post-harvest diseases in litchi.Moreover,the browning of iced water pre-cooled litchi was reduced by nano-cinnamaldehyde treatment,resulting in a remarkably lower browning index(2.76 vs.3.51)on the 15th day.In conclusion,chilled air pre-cooling is more suitable than other cooling methods for'Guiwei'litchi and nano-cinnamaldehyde treatment is effective in inhibiting the presence of post-harvest diseases and improving the post-harvest quality of litchi.