Effect of generally regarded as safe (Gras) chemical treatments on the quality of litchi during storage

Abstract

Pericarp browning of litchi is the most important problem which takes place rapidly after harvest and reduces the commercial acceptability and shelf-life of fruit. To study the combine effect of Generally Regarded as Safe (GRAS) chemicals on the litchi fruits, the combinational treatments with sodium hypochlorite (0.2%) + KMS (0.5%), sodium hypochlorite (0.2%) + KMS (0.6%), sodium hypochlorite (0.2%) + sodium chlorite (0.05%), and sodium hypochlorite (0.2%) + sodium chlorite (0.06%) by the immersion method were given to Shahi litchi fruits. The treated fruits were packed in punnets and stored at 2oC and 90–95% relative humidity. In general, all treatments significantly reduced pericarp browning. The most remarkable effect was obtained with sodium hypochlorite (0.2%) in combination with KMS (0.5%) followed by sodium chlorite (0.05%), which was effective in delaying anthocyanin degradation, polyphenol oxidase activity and weight loss as well as retaining higher amounts of total soluble solids, titratable acidity and phenolic content in fruits. The combinational treatment of sodium hypochlorite and KMS (0.5%) was able to extend shelf life up to 25 days and could be used as cost-effective alternative method to reduce pericarp browning and fruit quality deterioration of litchi during low temperature storage.