The lychee belongs to the Sapindaceae family Christian DIDIER
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1 THE LYCHEE Litchi chinensis Sonn is a tropical /subtropical fruit originated in southern China and southeastern Asia. The lychee belongs to the Sapindaceae family Christian DIDIER
2 Introduction to LYCHEE
3 Usages Processed, juice, ice cream.. Raw as a dessert fruit
4 Nutritional Facts Fruit Composition 80% 16% 4% water sugar Proteines, acides et autre For 100 g of lychee fruit calories 65 calories fer 0.4 milligrammes glucides 15 grammes thiamine négligeable lipides 0.4 grammes riboflavin 0.5 milligrammes proteines 0.9 grammes vitamine B milligrammes fibres 0.3 grammes vitamine B milligrammes calcium 10 milligrammes vitamine C 45 milligrammes magnésium 10 milligrammes beta-carotene négligeable phosphore 35 milligrammes
5 Botanical description Pollination is by flies, wasps and bees Evergreen trees than can attain heights of 25 m The male flowers bisexual flowers The male flowers
6 FRUITS The fruit is one-seeded and may be round, ovoid or heart-shaped, depending on the variety. The outer covering is a thin, leathery shell (pericarp), which is bright red in most varieties. It is rough in appearance and to the touch, its surface is covered with angular or conical protuberances (tubercles). The shell becomes brown and brittle upon drying
7 Lychee World statistics World production 1. Australie 2. China 3. Floride 4. Hawaii 5. Inde 6. Israël 7. Madagascar 8. Maurice 9. Réunion 10. Afrique du Sud 11. Taiwan 12. Thaïlande 13. Vietnam
8 WORLD PRODUCTION OF LYCHEE Pays Area (Ha) Production (t) Export Chine Inde Viet nam Thailand Madagascar Taiwan Bangladesh Nepal Australia Mexique ? Afrique du Sud Reunion Israel Mauricius Florida Total =1.74 %
9 World Production (Tonnes) Production (tonnes) Madagascar Afrique Sud Thaïlande Chine Inde Israël Ile Maurice Ile Réunion Espagne Mexique Vietnam Nepal Export 2004 (tonnes) EU-25 (2004) Madagascar Afrique Sud Thaïlande Chine Inde Israël Ile Maurice Ile Réunion Espagne Mexique Vietnam Nepal
10 The market
11 Varieties of lychee are distinguished by differences in the physical characteristics of the fruit, the leaves, the tree and the period of maturity. Kwai May Red Salathiel Kwai May Pink Haqkip Wai Chee Shahi Brewster Emporor
12 AGRONOMY PROPAGATION METHOD Air-Layering (or marcotting) Lychee is propagated by air-layering. Air layers are easy to produce : the fruit growth early (after the third year). The fruits are identical in size, shape, colour and quality as those of the parent tree.
13 RECOMMENDED SOILS FOR LYCHEE CULTIVATION Lychee can be grown in all soil types, but it has a preference for deep well-drained soil, rich in organic matter and slightly acid (ph 5.5 to 6.5). TEMPERATURE and HUMIDITY Lychees are grown successfully in areas with an average long-term maximum temperature varying between 27 C and 32 C. Lychee planting is not recommended in excessively humid zones, because of the likelihood of poor fruit set.
14 PRUNNING The ideal tree shape is a semicircle. To achieve this shape as practically as possible, a pyramid is used and its tip is later sawn off. If the diameter is 6 m, the radius and the height will both be 3 m
15 Problem s in lychees orchards Irregular bearing Fruit drop Small production
16 Pests and diseases The major pests meet in orchards are : Leaf curl mite (Aceria lychee) Erinose Fruit borer, lychee moth (Argyroploce illepida = Chryptophlebia illipida ) Bark borer (Salagena spp) The others ones are found but sometimes : Leaf eating insects (Weevil) Leafs miners (Acrocercops heirocosma) Lychee Stink Bugs Thrips ( Selenothrips rubrocinctus) And some others, ants, leaf rollers etc.
17
18 HARVESTING Optimum maturity : Fruit weight: Ripe fruits average 21 grams to 25 grams in weight. Fruit colour: Ripe fruits are red on both the outer and inner surface of the skin. Time from pollination: Normally 100 to 110 days elapse before maturity. TSS Between 17 to 19 Skin texture: With some cultivars, maturation can be detected from the skin, which becomes smoother as the small protrusions become flatter.
19 Post harvest Packing house before sulphitation Box arrivals Shorting grading
20 Sulphitation process SO2 in the conservation of lychee SO2 is an anti-oxidant and blocks oxidation reactions by inhibiting polyphenol oxidase, thus preventing browning. FOR SEA CONTAINER 600 g of 100% of sulphur/1000 Kg during 60 Minutes FOR AIR FREIGHT 400 g /1000 Kg during 30 minutes Sulphitation chamber Fruits after sulphitation Palletisation
21 Packaging
22 Cool storage until and during Shipment Storage at 2 C Lychees arrivals after 5 weeks
23
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