Abstract: An improved process for preserving the product quality of lychee fruit, particularly the pericarp color comprising the following steps; (i) treating fresh lychee fruit with cold water; (ii) treating the lychee fruit with hot water; (iii) treating the lychee fruit with hydrochloric acid; (iv) drying the liquid on the fruit.
Abstract: A girdling tool including a runner which glides along the periphery of a part of a tree; and a knife which girdles the part of the tree, the knife and the runner being angularly spaced from each other so as to define a space for positioning therein the part of the tree, wherein rotation of the runner about the knife changes the size of the space for positioning therein the part of the tree.