Author(s):

Shubham, NK Mishra, Ravi Kumar, Ankit Dongariyal, Ratna Rai and Manoj Kumar Arya

Abstract: The effect of packaging and edible coating on the storage life and quality of ‘Rose Scented’ litchi was investigated. The litchi fruits were treated with different coating material including Guar Gum, Xanthan Gum and Methyl cellulose (low viscosity and high viscosity) at different concentration (0.5%, 1.0%, 2.0%, 2.5%) and stored at 4 ± 1 °C under 90 ± 5% RH. During storage, observations on biochemical attributes were recorded at 2 days interval. The experimental results demonstrated that packaging and edible coating had a significant effect in maintaining fruit TSS, pH, acidity, ascorbic acid, total sugar, reducing sugar and non-reducing sugar as compared to non-coated fruits. Fruits coated with guar gum 1.5% and packed in perforated brown paper bags at the end of 12 days of storage at low temperature, a significant increase in fruit TSS (18.45 ⁰B), ascorbic acid (24.78 mg), total sugar (12.62%), reducing sugar (10.32%) and non-reducing sugar (2.19%) was observed, whereas the pH (6.73) and titratable acidity (0.221%) were significantly decreased in guar gum 1.5% coated ‘Rose Scented’ litchi. Thus, postharvest application of guar gum 1.5% as an edible coating and perforated paper bags as packaging material can effectively maintain the quality and extend the storage life of litchi cv. Rose Scented up to 10 days under low temperature storage condition.

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