Vol. 11, Issue 10 (2022)

Author(s):
SM Jogdand, Omveer Singh, RL Lal, KK Mishra and NC Shahi

Abstract:
The litchi is a perishable fruit and only 10% of the total production is processed due to its poor shelf life, lack of processing and postharvest technologies. The approaches to inhibit the browning reactions is excluding oxygen, adding antioxidants as anti-browning agent or inhibiting the activity of the responsible enzymes. In the present investigation, litchi fruits subjected to 0.4% of α-Tocopherol, 2% of chitosan, 2 mM of salicylic acid, and 0.4% of perforation on packaging material had good retention of total anthocyanin content 8.93 mg/100g of fruit weight with minimum fruit pericarp browning index 52.70 at ambient storage conditions.