Skip to main content

Aloe vera Based Dipping Treatments on Shelf Life and Physico-Chemical Properties of Litchi During Ambient Storage

Abstract

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.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2
Fig. 3

References

  1. 1.

    Menzel C (2001) Agriculture Reconstruction Assistance Program Williams, P. A. and Phillips, G. O. In: Phillips G, Willians PED (eds) Handbook of hydrocolloides. CRC Press, Cambridge, pp 1–19

  2. 2.

    Zhang DL, Quantick PC (1997) Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi (Litchi chinensis Sonn.) fruit. Postharvest Biol Technol 12:195–202

    CAS  Article  Google Scholar 

  3. 3.

    Jiang Y, Duan X, Joyce D, Zhang Z, Li Z (2004) Advances in understanding of enzymatic browning of harvested litchi fruit. Food Chem 88(3):443–446. https://doi.org/10.1016/j.foodchem.2004.02.004

    CAS  Article  Google Scholar 

  4. 4.

    Siva-Kumar D, Terry LA, Korsten L (2010) An overview on litchi fruit quality and alternative postharvest treatments to replace sulfur dioxide fumigation. Food Rev Int 26:162–188

    CAS  Article  Google Scholar 

  5. 5.

    Jiang YM, Wang Y, Song L, Liu H, Lichter A, Kerdchoechuen O, Joyce DC, Shi JF (2006) Postharvest characteristics and handling of litchi fruit an overview. Aust J Exp Agric 46:1541–1556

    Article  Google Scholar 

  6. 6.

    Olivas GI, Dávila-Aviña JE, Salas-Salazar NA, Molina FJ (2008) Use of edible coatings to preserve the quality of fruits and vegetables during storage. Stewart Postharvest Rev 3:1–10

    Google Scholar 

  7. 7.

    Mani A, Jain N, Singh AK, Sinha M (2017) Effects of aloevera edible coating on quality and postharvest physiology of Ber (Ziziphus mauritiana Lamk). Int J Pure Appl Bio Sci 5(6):43–53

    Article  Google Scholar 

  8. 8.

    Hussein NM, AbdAllah MMF, Abou-El-Yazied A, Ibrahim RE (2015) Sweet pepper quality maintenance: Impact of hot water and chitosan. Egypt J Hortic 42(1):471–491

    Google Scholar 

  9. 9.

    Petriccione M, de Sanctis F, Pasquariello MS, Mastrobuoni F, Rega P, Scortichini M, Mencarelli F (2015) The effect of chitosan coating on the quality and nutraceutical traits of sweet cherry during postharvest life. Food Bioprocess Technol. 8:394–408

    CAS  Article  Google Scholar 

  10. 10.

    Janisiewicz WJ, Conway WS (2010) Combining biological control with physical and chemical treatments to control fruit decay after harvest”. Stewart Postharvest Rev 6(1):1–16

    Google Scholar 

  11. 11.

    Raskin I (1992) Role of salicylic acid in plants. Ann Rev Plant Physiol Mol Biol 43:439–463

    CAS  Article  Google Scholar 

  12. 12.

    Hassan I, Zhang Y, Guoqiang DU, Wang G, Zhang J (2007) Effect of salicylic acid (SA) on delaying fruit senescence of Huang Kum pear. Front Agric China 1:456–459

    Article  Google Scholar 

  13. 13.

    Kumar S, Bhatnagar T (2014) Shelf life of fruits using Aloe vera based herbal coatings. Int J Agric Food Sci Technol 5(3):211–218

    Google Scholar 

  14. 14.

    Ni Y, Turner D, Yates KM, Tizard I (2004) Isolation and characterization of structural components of Aloe vera L. leaf pulp. Int. Immuno. Pharmacol. 4(14):1745–55

    CAS  Article  Google Scholar 

  15. 15.

    Mani A, Prasanna VSSV, Halder S, Praveena J (2018) Efficacy of edible coatings blended with aloe vera in retaining post-harvest quality and improving storage attributes in Ber. Int J Chem Stud 6(6):1727–1733

    CAS  Google Scholar 

  16. 16.

    Raychaudhuri R, Chakraborty I, Kabir J, Dhua RS (1998) Studies on the low temperature storage behaviour of pre-harvest calcium treated litchi fruits. In: Proceedings of national workshop on storage and transportation of fruits and vegetables, Kolkata, pp 20–27

  17. 17.

    Jiang Y, Li Y (2001) Effects of chitosan coating on postharvest life and quality of long a fruit. Food Chem 73:139–143

    CAS  Article  Google Scholar 

  18. 18.

    AOAC (Association of Official Analytical Chemists) (1994) Official methods of analysis, 16th edn. Virginia, USA

    Google Scholar 

  19. 19.

    Baldwin EA, Burns JK, Kazokas W, Brecht JK, Hagenmaier RD, Bender RJ, Peris E (1999) Effect of two edible coatings with different permeability characteristics on mango ripening during storage. Postharvest Biol Technol 17:215–226

    CAS  Article  Google Scholar 

  20. 20.

    Hosseini MS, Zahedi SM, Abadía J, Karimi M (2018) Postharvest treatments with chitosan and putrescine to maintain quality and extend shelf-life of two banana cultivars. Food Sci Nutr 6(5):1328–1337

    CAS  Article  Google Scholar 

  21. 21.

    Thommohaway C, Kanlayanarat S, Uthairatanakij A, Jitareerat P (2007) Quality of fresh-cut guava as affected by chitosan treatment. Acta Hortic 746:449–454

    CAS  Article  Google Scholar 

  22. 22.

    Kittur FS, Saroja N, Habibunnisa-Tharanathan RN (2001) Polysaccharide- based composite coating formulations for shelf27 life extension of fresh banana and mango. Eur Food Res Technol 213:306–311

    CAS  Article  Google Scholar 

  23. 23.

    Sánchez-González L, Cháfer M, Chiralt A, González-Martínez C (2010) Physical properties of edible chitosan films containing bergamot essential oil and their inhibitory action on Penicillium italicum. Carbohydr Polym 82:277–283

    Article  Google Scholar 

  24. 24.

    Dong H, Cheng L, Tan J, Zheng K, Jiang Y (2004) Effects of chitosan coating on quality and shelf life of peeled litchi fruit. J Food Eng 64:355–358

    Article  Google Scholar 

  25. 25.

    Hong K, Xie J, Zhang L, Sun D, Gong D (2012) Effects of chitosan coating on postharvest life and quality of guava fruit during cold storage. Sci Hortic 144:172–178

    CAS  Article  Google Scholar 

  26. 26.

    Han C, Zhao Y, Leonard SW, Traber MG (2004) Edible coatings to improve storability and enhance nutritional value of fresh and frozen strawberries (Fragaria × ananassa) and raspberries. Postharvest Biol Technol 33:67–78

    CAS  Article  Google Scholar 

  27. 27.

    Son SM, Moon KD, Lee CY (2001) Inhibitory effects of various anti-browning agents on apple slices. Food Chem 73:23–30

    CAS  Article  Google Scholar 

  28. 28.

    Zhang D, Quantick PC (1997) Effects of chitosan coating on enzymatic browning and decay during postharvest storage of litchi fruit. Postharvest Biol Technol 12:195–202

    CAS  Article  Google Scholar 

  29. 29.

    Romanazzi G, Milkota-Gabler F, Smilanik JL (2005) Chitosan treatment to control postharvest gray mold of table grapes. Phytopathology 95:S90

    Google Scholar 

  30. 30.

    Kumar A, Singh O, Kohli K, Dubey MC (2017) Effect of edible surface coatings on postharvest quality and shelf life of guava. Bioscan 12(2):825–832

    Google Scholar 

Download references

Acknowledgements

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

Author information

Affiliations

Authors

Corresponding author

Correspondence to A. B. Sharangi.

Ethics declarations

Conflict of interest

Authors declare that there is no conflict of interest to publish this manuscript.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

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

Download citation

Keywords

  • Dipping treatment
  • Aloe vera
  • Chitosan