Physicochemical changes of Litchi in modified atmospheric storage

Abstract

<span style="font-size:11.0pt;line-height:115%; font-family:" calibri","sans-serif";mso-ascii-theme-font:minor-latin;mso-fareast-font-family:="" "times="" new="" roman";mso-fareast-theme-font:minor-fareast;mso-hansi-theme-font:="" minor-latin;mso-bidi-font-family:"times="" roman";mso-ansi-language:en-us;="" mso-fareast-language:en-us;mso-bidi-language:ar-sa"="">Storage in modified atmosphere to extend the post harvest life of Litchi <i>(Litchi Chinensis) </i>was tried. Modified atmosphere was created by the commodity itself by its respiration. The Litchi fruits packed in plyethylene pouches (250 gauge) can be stored upto 12 days at a temperature of 8+2°C and 85% RH whereas unwrapped Litchi became dry and brown within 5-6 days of storage at this temperature and RH. MAP along with coatings like wax (5%), chitin (1.5%) and shellac (30%) and storage at 8+2°C and 85% RH further increases the shelf life of Litchi. Out of these chitin retained the quality better compared to wax and shellac. Chitin helps to retain physiological weight better during storage and the changes in TSS, sugar, acidity, are appreciably less. Fruit colour is better retained in Litchi coated with chitin compared to fruits coated with wax and shellac. MAP with coating increases the shelf-life of Litchi upto 15 days without much deterioration in quality.</span>