Open AccessImpact of Chemicals and Storage Conditions on Post-harvest Quality of Litchi (Litchi chinensis Sonn.) cv. China
Author(s) -
Mary Sumi,
Animesh Sarkar,
C. S. Maiti,
Akali Sema,
S. P. Kanaujia
Publication year - 2021
Publication title -
international journal of plant and soil science
Language(s) - English
Resource type - Journals
ISSN - 2320-7035
DOI - 10.9734/ijpss/2021/v33i1930596
Subject(s) - chemistry , pulp (tooth) , ascorbic acid , sugar , food science , wax , horticulture , vitamin c , calcium , shelf life , biology , biochemistry , medicine , organic chemistry , pathology
The efficacy of chemical dips and different storage condition, alone and in combination were imposed in freshly harvested litchi fruit to investigate the changes of bio-chemical composition of fruits at regular interval for a certain period of storage. The pre-cooled litchi fruits after disinfectant were dipped for 60 seconds in lecithin (0.5% & 1%), Hot water, HCl (3%) with hot water, CaCl2 (1% & 2%), CaSO4 (1% & 2%), wax emulsion (5% & 10%), CaNO3 (0.5% & 1%), Chitosan (1% & 2%) and Kaolin (1% & 2%). The treated fruits were stored at room temperature as well as at 4°C & 90% R.H and the quality attributes were assessed at 2, 4, 6 and 8 days interval. Calcium nitrate @ 1% under refrigerated conditions recorded maximum ascorbic acid (54.50 mg/100g pulp), fruit firmness (1.75 kg cm-2) and the lowest acidity (0.42%). Total soluble solids (18.17°B), total sugar (11.27%) and polymeric colour retention with high anthocyanin content (48.94 mg/100g pulp) in peel was found in treated fruits with calcium chloride @1% at 4°C & 90% R.H even after 8 days of storage.