Efficacy of organic acid and chitosan on post harvest shelf life of litchi (Litchi chinensis Sonn.) fruits cv. Rose Scented
Journal: HortFlora Research Spectrum (Vol.3, No. 1)Publication Date: 2014-03-28
Authors : Deepak Deval; N.K. Mishra; D.S. Mishra; Satyendra Singh Narvariya;
Page : 35-39
Keywords : Litchi; Organic Acid; Chitosan;
Abstract
Pericarp browning and aril decay of litchi fruits shorten post-harvest storage and thus reduce market value. Efficacy of organic acid and chitosan on litchi fruits during storage was investigated during 2011. The experiment consisted of 8 treatments of organic acid and chitosan (control, chitosan 1%, Citric acid 5%, Citric acid 10%, Ascorbic acid 5%, Ascorbic acid 10%, Oxalic acid 5% and Oxalic acid 10%) and stored for 12 days at 2°C with RH 85-90%. Results showed that organic acid and chitosan increased anti-oxidation capacity and inhibited dehydration and microbial attack. Among all treatments, chitosan 1% exhibited a potential for shelf life extension of litchi fruits while oxalic acid 10% effectively controlled the pericarp browning of litchi fruits during postharvest storage.
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Last modified: 2014-05-01 22:28:20