Effect of Postharvest Treatments on Shelf life of Litchi Fruits (Litchi chinensis Sonn.) cv. Rose Scented

Research was carried out to evaluate the influence of various post harvest treatments on litchi fruits under cold conditions. Cold conditions increased the shelf life of litchi to 18 days. Among all the treatments, Oxalic acid (10 %) dip was most effective in retaining postharvest quality and reducing physiochemical losses. It resulted in minimum browning index (55.47) and spoilage percentage (10.14%). Physiological weight loss was also reduced to minimum (3.72%) in fruits treated with Oxalic acid (10%).Among the chemical parameters, maximum ascorbic acid content(17.69 mg/100g) and TSS (21.940Brix) were also recorded in Oxalic acid(10%) treatment.