Vol. 9, Special Issue 1, Part J (2025)

Litchi (Litchi chinensis Sonn.) is highly perishable due to its rapid browning and post- harvest decay, posing significant challenges in maintaining fruit quality during storage and transport. This review explores the latest advancements in packaging materials and chemical treatments aimed at extending the post-harvest life of litchi. Key packaging technologies, including modified atmosphere packaging (MAP) and bio-based materials, are evaluated for their effectiveness in preserving freshness. Chemical treatments, such as the use of sulfur dioxide (SO2), edible coatings, and antioxidants, are also discussed for their roles in reducing browning and microbial spoilage. Integrating these approaches could offer sustainable solutions to prolong litchi shelf life while maintaining its nutritional and sensory properties.