ALGA as the peak industry body works with QDPI, HAL, Growcom and the Commonwealth Scientific and Industrial Research Organisation (CSIRO) in deciding research priorities and implementing them.
The following projects are currently in progress:
- QDPI - Unlocking Lychee and post harvest research
- CSIRO - Post harvest
Germplasm Australia has a germplasm of over 40 named cultivars from China, Thailand, Taiwan, Mauritius, India, USA and seedlings of Australian origin. Over 600 hybrids from the CSIRO are being evaluated.
Nutrition and water 20% of industry is working with the QDPI to develop best practice in both of these areas.
IPM The Australian lychee industry is currently in the very early stages of developing an IPM program, utilising a variety of techniques. These include the use of biological controls, softer narrow spectrum insecticides and non chemical methods such as exclusion netting.
Individual growers are utilising a range of other non chemical methods to control pests such as strong hot lights to attract and kill pests and organic production.
Harvesting The season commences with Souey Tung in northern Queensland in mid-October and finishes with Wai Chee in northern New South Wales in late March. Harvesting maturity is determined by size, colour and flavour. Picking starts at first light and usually ceases by 10:00 am. Secateurs, and long handled picking tools are used to cut panicles or single fruits from the trees. The harvested fruits are usually placed into plastic field crates. Ladders are used in older orchards with large trees. Self-propelled 'cherry pickers' are increasingly used due to better picking efficiencies.
Packing There are a variety of procedures used by growers. The general procedure is to wet the fruits to remove field heat as soon as it enters the shed. The fruits are then de-stalked, manually or mechanically. At this point they are either cooled and then graded, or vice versa, before packing into cartons. Hydro coolers and/or cool rooms are used for this purpose.
Industry quality control standards have been developed for lychees. Export quality fruit must be practically free of defects, good colour and have an excellent flavour. First class fruit has some small defects however it must have a very good taste.
To reduce water loss and browning, lychees are marketed in 'crispy' or poly bags in cartons, which hold 5 kg of fruit. Some fruit is also packed into punnets.
Transport Lychees are normally shipped by refrigerated transport to retain the red skin colour, prolong shelf life and ensure an excellent taste.
Export fruit is air freighted and the time from harvest to being sold at the export market is 3 days:
- Day 1 - Harvest and Pack
- Day 2 - Inspection and Airfreight
- Day 3 - Selling at market to the customer.
The use of the cool chain, good quality control and airfreight ensure that Australian lychees are the best quality fresh lychees.
Marketing Groups The majority of exports are quality controlled fruit from the two marketing groups, the United Lychee Marketing Association and Top Crop and the larger lychee growers. Some fruit is exported from the market floors in Sydney, Brisbane and Melbourne.
