consequently, there was good integrity of the fruit microstructure, hardly any drip loss and high retention (80%) of texture, quality and nutrient content in IF samples. Moreover, the IF samples retained their red color, with texture and taste that were difficult to distinguish from fresh litchis after being thawed and placed at room temperature for 3 h. In contrast, the AF litchis showed significant degradation in their quality, including loss of firmness, 4% drip loss and rapid browning.