Effect of post-harvest treatments on shelf-life and quality of litchi fruit stored under modified atmosphere at low temperature

Abstract

<p align="justify">Optimally,,matured (75-80%) litchi (Litchi chinensis Sonn) fruits with long stalks after hydrocooling, sorting, grading and washing were given different post-harvest treatments and packed in LDPE film pouches (of size 18x25 cm with a total surface area of each film pouch was 900 cm2, with 37.5 micron thickness) and stored at optimum LT (2+1 °C, 80-95% RH) conditions. Changes in physico-chemical, physiological characteristics such as fruit colour, texture, PLW, pH and total ahthocynanin during LT storage were recorded at periodical intervals upto 21 days. Litchi fruits treated with
\nS02 fumigation followed by 4% HC1 dip and packed in LDPE film pouches, stored well up to 21 days at optimum LT
\nconditions, with maximum retention of pericarp colour, fruit firmness and very good sensory quality attributes. These treated fruits had TSS 15.0 °Brix, acidity 0.51%, ascorbic acid 19.4 mg/100 g, reducing sugars 11.1% and total sugars 11.2% after 21 days of LT storage and were comparable to fresh litchi fruits with TSS 15.1°Brix, acidity 0.57%, ascorbic acid 33 mg/100 g, reducing sugars 8.2% and total sugars 10.1%. The litchi fruits with 21 days of shelf-life and better fruit quality attributes could be transported to long distance domestic markets in India and also could be exported.</p>