Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

Fakhar Uddin Talukder,Md Sohanur Rahman,Md Kamrul Hassan

doi:10.14419/ijag.v8i1.30701

Abstract

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ÂºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (Âµm) PP bag, P3: 75Âµmm PP bag, P4: 100Âµm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100Âµ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75Âµm pp bag at low temperature (4ÂºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature.Â Â

Highlights

Litchi, a non-climacteric fruit (Wills et al, 2004) belongs to the family Sapindaceae
The single factor experiment consists of Eight (8) treatments as T0= control (Fruits under ordinary conditions without wrapping), T1= Fruits wrapped in 50μ polypropylene bag at ambient temperature, T2= Fruits wrapped in 75μ polypropylene bag at ambient temperature, T3= Fruits wrapped in 100μ polypropylene bag at ambient temperature, T4= Fruits stored at 4°C temperature, T5= Fruits wrapped in 50μ polypropylene bag at 4°C temperature, T6= Fruits wrapped in 75μ polypropylene bag at 4°C temperature and T7= Fruits wrapped in 100μ polypropylene bag at 4°C temperature.The single factor experiment was laid out in completely randomized design with three replications of 8 fruits
Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period

Summary

Introduction

A non-climacteric fruit (Wills et al, 2004) belongs to the family Sapindaceae It is one of the most important fruits of tropical and subtropicalworld and is highly prized for its perfectly blended sweet-acidic juicy pulp (Nusrat Perveen and Hidayatullah Mir, 2019). Ghosh et al (2003) performed an experiment by modified atmosphere packaging and samples treated with 50 ppm CuSO4 and Borax These treated fruits shown the maximum acidity (0.25%), reducing sugar (9.18%), total sugar (15.86%) and total soluble solids (16.10 °Brix) after 15 days of storage. Mohajan (1997) studied on the bio-chemical changes in litchi fruits during storage He observed a declining trend in the titratable acidity of litchi fruit during storage. Similar trend of change in total soluble solid (TSS) during storage of litchi fruit was observed by Nagar (1994). ‘Huaizhi’ fruits were studied by Liu et al (2005)

Methods

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Discussion

Conclusion