The influence of hot benomyl dips on the appearance of cool stored lychee (Litchi chinensis Sonn.)

Abstract Three cultivars of lychee ( Litchi chinensis Sonn., ‘Tai So’, ‘Kwai May Pink’ and ‘Wai Chee’) were dipped in hot benomyl (Benlate®, 50 wettable powder (WP) 1 g l −1 at 48, 50 and 52°C) for times from 0.5 to 18 min. Appearance and disease incidence were assessed after storage at 5°C for 2 and 4 weeks. Treatments at 48°C for 1–3 min and at 50°C for 1–2 min were found to give the best disease control and most acceptable fruit appearance. ‘Tai So’ was the least affected by heat treatment and showed the greatest storage potential. A previous recommendation for cultivar ‘Bengal’ of 52°C for 2 min was found to be unsuitable for the cultivars tested. Conditions of 48–50°C for 2 min are recommended as providing the best control of disease with minimal loss of skin colour.