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Papayas are popular in tropical and subtropical regions and are being exported in large volumes to Europe, the United States, and Japan. The fruit has a sweet, exotic flavor and is rich in vitamins A and C and antioxidants. However, due to its highly perishable nature, it has not emerged as a major traded fruit. Papayas are highly susceptible to qualitative and quantitative postharvest losses. Maintenance of papaya fruit quality during the supply chain depends on orchard management, harvesting practices, packing operations, postharvest treatments, temperature management, and transportation and storage conditions. Postharvest losses are attributed to mechanical damage, rapid flesh softening, decay, physiological disorders, pest infestation, and improper temperature management. The aim of postharvest technology and management in the supply chain is to provide favorable conditions to extend storage life and retain quality and nutritional attributes. This review focuses on the available research findings to retain overall papaya fruit quality and to reduce postharvest losses during the supply chain via adopting appropriate or novel postharvest technologies. [ABSTRACT FROM PUBLISHER]

Litchi fruit quality is determined by chemical parameters, color, fruit composition (vitamins and minerals) and aroma volatiles. Globally there are growing concerns regarding the use of “sulfiting” agents in fresh fruits and vegetables. Consequently, new restrictive U.S. Food and Drug Administration regulations require its declaration. Sulfur dioxide (SO2), used as a fumigant for litchi, has been officially defined as a pesticide. Detectable levels must be ≤ 10 ppm as specified by the EU. Although an alternative sulfiting agent, Na2S2O5 impregnated pads, showed promising control of decay and color retention, its usage is sometimes limited since the active concentration depends on the type of cultivar. This review summarises the developments in finding appropriate alternative technologies to replace SO2 fumigation. [ABSTRACT FROM AUTHOR]