January 05, 2026 | Sustainable Food Technology | Kumar
This review conducted by the Indian Institute of Technology (IIT) examines strategies to extend the shelf life of litchi (Litchi chinensis), a high-value subtropical fruit that is highly susceptible to postharvest deterioration. Litchi quality declines rapidly due to physical damage, enzymatic browning, microbial activity, and moisture loss, posing challenges for storage, transport, and marketability.
Traditional preservation methods such as sulfur dioxide (SO₂) fumigation, cold storage, irradiation, and high-pressure processing have been widely used. However, concerns regarding the environmental and health impacts of SO₂ have limited its application. The study focuses on recent advances in edible and intelligent packaging as sustainable alternatives for litchi preservation.
The review highlights the use of biopolymer-based coatings and films, including polysaccharides, proteins, lipids, and nanocomposite materials. These coatings function as protective barriers that reduce respiration and transpiration rates, inhibit microbial growth, limit enzymatic browning, and protect against physical and UV damage. The incorporation of bioactive compounds, essential oils, probiotics, and nanoparticles further enhances their functionality.
The findings suggest that edible and intelligent packaging can effectively delay quality deterioration and extend storage life, while also contributing to reduced food waste and improved sustainability. The study also discusses regulatory considerations and identifies opportunities for further development and commercialization of these technologies.
