RESPONSE OF POST HARVEST TREATMENTS ON NUTRITIONAL CHARACTERISTICS AND SHELF LIFE OF LITCHI (cv. DEHRADUN)

Abstract

Cultivar performance of litchi (Litchi chinensis Sonn.) and roles of water loss, browning and calcium in post harvest fruit senescence were studied; different combinations of post harvest treatments applied showed a great influence in retaining the nutritional characteristics which reduce the wastage of fresh fruits. Storage studies revealed that over a period of 10 days at (32+ 3°C), a continuous and significant decline in physiological loss in weight from 1.33% to 5.08%, acidity (0.41% to 0.22%) and ascorbic acid (42.64 to 25.71mg/100m1) was recorded, whereas, a gradual increase in TSS from 20.17 Brix to 26.64Brix (up to 6 days) and then decrease to 17.06 Brix (upto 10 days). Thus it can be inferred from the study that calcium extends the shelf-life of fruit by maintaining firmness. Minimizing the rate of respiration, disintegration of tissues and disease incidence while as sulphur maintains the colour of the fruit.