Enhancing shelf life of litchi (Litchi chinensis) fruit through integrated approach of surface coating and gamma irradiation

Abstract: India and China account for 91% of the world''s litchi (Litchi chinensis) production. Although India is the second largest producer of litchi, its contribution to export is insignificant. Litchi being non-climacteric fruit possesses poor shelf life and fruit quality declines rapidly after harvest. Present investigation was an attempt to enhance shelf life of litchi fruit var. rose scented with integrated treatments of 1% NaCl solution, 2% wax solution and gamma radiation. Out of all, 1% NaCl coated+irradiated samples, proved out to be the best with enhanced shelf life of 24 days at 4°C (shelf life at ambient temperature without any treatment being 3–4 days). Various biochemical parameters were tested and organoleptic evaluation was done to judge the acceptability of the stored litchi samples. TSS, vitamin C, total & reducing sugar content was found in range of 14.17–15.42°Bx; 35.67–57.88mg/100gm pulp weight, 12.44–14.06% and 9.41–11.91%. Organoleptic evaluation for different parameters ranged from 5.92 to 7.72 (fair–good) at 24th day of storage. Radiation dose of 1kGy was found to be the only effective dose in which enhanced shelf life was achieved without any deterioration of various quality attributes. [Copyright &y& Elsevier]