Abstract
The objective of this study was to evaluate the effect of packaging and refrigeration on the storage of “Bengal” litchi. Different packaging types were selected: expanded polystyrene trays covered with polyvinyl chloride film (PVC) (T1), polyethylene terephthalate tray (PET) with lid (T2) and absence of packaging (T3). After the selection, the material was split into two lots, where one packaging group was stored at room temperature, 25 °C, for a period of six days and the other group was stored under refrigeration at 5 °C for a period of nine days. Chemical, physical and sensory evaluations were performed every two days (room temperature) and every three days (refrigerated storage), the chemical evaluations being: pH, titratable acidity (TA), soluble solids (SS), ascorbic acid content and SS/TA ratio; physical evaluations being: luminosity, chromaticity, hue angle and weight loss; and sensory evaluations being: appearance, purchase intention and consumer preference. PET packaging showed lower fresh weight loss for the fruits, in the temperatures tested throughout the experiment. PET and PVC packaging were efficient in preventing browning of fruits. The use of PET packaging and refrigeration in the storage of litchi provides better maintenance of the physical, chemical and sensory quality of fruits for up to 9 days.
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