Litchi exhibits very limited postharvest life due to rapid softening and decay in spite of being a non-climacteric fruit. After the 3rd day onwards the fruit shows cracking and browning of skin. Litchi fruits after harvesting were dipped with Aloe vera and different safe products like chitosan, corn starch calcium chloride and salicylic acid. A treatment of Aloe vera 50% + Chitosan 2% was able to reduce the PLW of litchi fruits up to eighth day of storage, exhibited minimum shrinkage of the fruits, minimum change in total sugar content and titratable acidity of the fruits during 8th day of storage. Aloe vera 50% + Chitosan 1% successfully reduced the rate of increase in TSS of the fruits even up to 8th day of storage. Least change in vitamin C content during storage was observed in Aloe vera 50% + Chitosan 1% followed by Aloe vera 50% + Chitosan 2%. The same treatment reduced the incidence of fruit cracking, skin browning and decay percentage. No drastic change in organoleptic property was observed during the storage period. Hence the treatment of litchi with Aloe vera and chitosan can enhance non-refrigerated storage life of litchi up to 8 days.
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Authors acknowledge to the Department of Post Harvest Technology, Faculty of Horticulture, BCKV, Mohanpur and Department of Plantation, Spices, Medicinal and Aromatic crops, Faculty of orticulture, BCKV, Mohanpur
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Significance statement Litchi has a very low shelf life and there is a serious need for adopting a farmers’ budget -friendly shelf life extension technique. Chitosan 1% and 2% mixed with 50% Aloe vera gel was effective to retain the fruit quality, appearance and biochemical traits up to 8th day of non-refrigerated storage.
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Mani, A., Sharangi, A.B. & Sahu, P.K. Aloe vera Based Dipping Treatments on Shelf Life and Physico-Chemical Properties of Litchi During Ambient Storage. Proc. Natl. Acad. Sci., India, Sect. B Biol. Sci. 91, 521–532 (2021). https://doi.org/10.1007/s40011-021-01248-9
- Dipping treatment
- Aloe vera