Abstract
This experiment was conducted to observe the postharvest behaviors of litchi for using low temperature (4 °C) and polypropylene (PP) bags of different thickness. The two-factor experiment was conducted in a completely randomized design with three replications. Total 8 treatments are implemented in this study. The experiment consisted of two factors: Factor A: Temperature (T1: Ambient temperature, T2: 4ºC temperature) and Factor B: Polypropylene bag (P1: unwrapped, P2: 50µ PP bag, P3: 75µ PP bag, P4: 100µ PP bag. In case of low temperature (4 °C), litchi retained its 50% color at 10th days of storage, highest shelf life (21.33 days), highest moister content (83.3%) & highest amount of vitamin C (35.61 mg/100g) were found at 3rd day of storage. In case of different thickness of polypropylene bags, litchi kept in 75µ PP bags retained its 100% color up to 4th day of storage, shelf life (16.34 days), maximum moister content (83.14%) & maximum amount of vitamin C (35.78 mg/100g) were found at 3rd day of storage. It can be possible to save a large amount of litchi fruits every year from postharvest decay by using low temperature (4 °C) and 75µ PP bag.
Highlights
Litchi (Litchi chinensis Sonn.) is a subtropical to tropical fruit that originated nearby northern Vietnam and southern China (Menzel, 2001)
Reagents required for the estimation of vitamin C content of litchi pulp were (i) 3% Meta phosphoric acid (It was prepared by dissolving the sticks of HP03 in distilled water) (ii) Standard ascorbic acid solution and (iii) Dye solution (It was prepared by dissolving 260 mg of sodium salt of 2, 6dichlorophenol indophenol in 1 litre of distilled water that contained 210 mg/litre of sodium bicarbonate)
The results obtained from the present investigation are presented and interpreted in the following: 3.1 Pericarp browning Various postharvest treatments used in the present study showed highly significant variation in respect of pericarp browning during storage
Summary
Litchi (Litchi chinensis Sonn.) is a subtropical to tropical fruit that originated nearby northern Vietnam and southern China (Menzel, 2001). It is renowned for its prime quality, for example - juiciness, slight sweetsour taste, qualitative sweet flavor and for fascinating color. Pericarp losses a few percent of fresh weight when litchi start to brown (Jiang and Fu, 1999). Bombai) kept in unperforated polyethylene bag without litchi leaf at low temperature (7-8 °C) showed the longest shelf life (21.50 days) (Roy, 2002). Kamleshwar investigated that litchi fruits covered with perforated plastic bags were justly to maintain good quality until the 7th days of storage (Kamleshwar, 2001)
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