Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

 
 
 
  • Abstract
  • Keywords
  • References
  • PDF
  • Abstract


    Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature.

     

     


  • Keywords


    Litchi; Low Temperature; Polypropylene Bags; Bio-Chemical Characters and Diseases.

  • References


      [1] Coates L M, Sangchote S, Johnson G I and Sittigul C (2003) Diseases of longan, lychee and rambutan. Diseases of tropical crops, 307-325. https://doi.org/10.1079/9780851993904.0307.

      [2] de Jager ES & Korsten L (2003) Effect of fungicides and disinfectants in the prevention of litchi pericarp browning and control of postharvest diseases. South African Litchi Growers’ Association Yearbook 15, 16-21.

      [3] Dharini Sivakumar, Lise Korsten & Karin Zeeman (2007) Postharvest Management on Quality Retention of Litchi during Storage, Fresh Produce,Global Science Books. https://doi.org/10.2212/spr.2008.3.2.

      [4] Duan X, Huang L L Wang M M, Qiao F & Fang C F (2015) Studies on the effects of microwave power and temperature control on the quality of whole lychee (Litchi chinensis Sonn.) fruit during microwave vacuum drying. J. Food Process. Preserv. 39, 423–43. https://doi.org/10.1111/jfpp.12247.

      [5] Elia Nora Aquino Bolaños, Ruben Corona Velázquez , Andrés Villegas Cárdenaz , Isabel Reyes Santamaría , Norma Güemes Vera , Alma Delia Hernandez Fuentes & Edmundo Mercado Silva (2010) Effect Of Storage Temperature And Time On Quality In Minimally Processed Litchi Fruit (Litchi Chinensis Sonn.), Journal of Food Quality 33, 299–311. https://doi.org/10.1111/j.1745-4557.2010.00324.x.

      [6] Feng C, B Liu & Q Xiao (2011) Comparative study on postharvest quality of different litchi cultivars in hainan. Chinese Journal of Tropical Crops 6,1046–1050.

      [7] Ghosh B, Biswas B, Mitra S K & Bose TK (1987) Physico-chemical composition of some litchi cultivars. Indian Food Pack, 41: 34-37.

      [8] Gomez K A & Gomez A A (1984) Statistical Procedures for Agriculture Research. John Weley and Sons. Inc., New York, pp. 67-265.

      [9] Holcroft D M, Mitcham E J (1996) Postharvest physiology and handling of litchi (Litchi chinensis Sonn.). Postharvest Biology and Technology 9, 265- 281. https://doi.org/10.1016/S0925-5214(96)00037-3.

      [10] Ivi C & Dhua R S (2002). Retention of fruit quality of ambient stored litchi (Litchi chinensis Sonn.) cv. ‘Bombai’ as influenced by different packaging materials. Hort. J, 15 (1): 41-46. https://doi.org/10.5958/2249-5258.2017.00006.9.

      [11] Jiang YM, Yao L & Lichter A, Li J (2003) Postharvest biology and technology of litchi fruit. Food, Agriculture and Environment 2, 76-81.

      [12] Jiang YM, Zhu X R & Li YB (2001) Postharvest control of litchi fruit rot by Bacillus subtilis. Lebeussittel Wissenschaft Technologies, 34(7): 430-436. https://doi.org/10.1006/fstl.2001.0758.

      [13] Korsten L (2005) Advances in control of postharvest diseases in tropical fresh produce. Proc. Microbiology Conf. on Postharvest Tech. and Quality Management in Arid Tropics, Sultanate of Oman, 31 January-2 February 2005, pp 163-170.

      [14] Lafarga T, Bobo G, Vinas I, Zudaire L, Simo J & Aguilo-Aguayo I (2018) Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables. Int. J. Gastron. Food Sci.13, 134–139. https://doi.org/10.1016/j.ijgfs.2018.05.007.

      [15] Liu A Y, Chen W & Li XY (2006) Development of anthracnose on harvested litchi fruits and the effects of the disease on storage of the fruits. Acta Phytophylacia Sinica, 33(4): 351-356.

      [16] Liu AY, Chen W & Li X Y (2005) Changes in the postharvest physiology and lychee fruits latently infected by anthrucnose fungus and the biological characteristics of the pathogenic fungus of the disease. Acta Hort., 665:365-371. https://doi.org/10.17660/ActaHortic.2005.665.45.

      [17] Mahajan PV & Goswami T K (2004) Extended storage life of litchi fruit using controlled atmosphere and low temperature. J. Food Process. Preserv., 28(6): 386­-403. https://doi.org/10.1111/j.1745-4549.2004.21127.x.

      [18] Md Aklimuzzaman, Chayon Goswami, Jewel Howlader, Hafij Al Kader & Md. Kamrul Hassan (2011) Postharvest storage behavior of litchi. JOURNAL of Horticulture, Forestry and Biotechnology, Volume 15(3), 1- 8.

      [19] Menzel CM & Simpson D R (1986) Lychee cultivars. Queensland Agril. J., 112(3): 125-136.

      [20] Mitra S, Harangi A B S & Kar N (1996) Effect of polyethylene at low temperature on changes in total soluble solids, total sugar, titratable acidity and ascorbic acid content of litchi (cv. ‘Bambai’) during storage. Environ. Eeol.,14(3):538-542.

      [21] Mohajan BVC (1997) Studies on the bio-chemical changes in litchi fruits during storage. Indian J. Plant Physiol., 2(4): 310-31 l.

      [22] Mukherji H (1972) Plant groups. New Central Bk. Agency (8th ed), Calcutta, pp. 251-276.

      [23] Nagar P K (1994) Physiological and biochemical studies during fruit ripening in litchi (Litchi chinensis Sonn.). Postharvest Biol. Technol.,4(3):255-234. https://doi.org/10.1016/0925-5214(94)90032-9.

      [24] Nettra Somboonkaew & Leon A Terry (2010) Physiological and biochemical profiles of imported litchi fruit under modifiedatmosphere packaging, Postharvest Biology and Technology, 56, 246–253. https://doi.org/10.1016/j.postharvbio.2010.01.009.

      [25] Nusrat Perveen & Hidayatullah Mir (2019) Pericarp browning in litchi: A major bane to the blessed fruit, Indian Farmer 6(5): 335-339.

      [26] Qu H, Desen K, Li Y & Jiang Y (2007) Effectives of red phoshphorus fumigation on browning and quality of postharvest litchi (litchi chinensis Sonn), Fruit J. Food Sci. Technol., Mysore, 44(2): 154-157. https://doi.org/10.1016/0925-5214(94)00021-J.

      [27] Sai Xu, Huazhong Lu & Xiuxiu Sun (2019) Quality Detection of Postharvest Litchi Based on Electronic Nose: A Feasible Way for Litchi Fruit Supervision during Circulation Process, HORTSCIENCE • https://doi.org/10.21273/HORTSCI14750-19.

      [28] Semeerbabu M T, Kudachikar V B, Revathy B, Ushadevi A, Matche RS & Ramana KVR (2007) Effect of postharvest treatments on shelf life and quality of litchi fruit stored under modified atmosphere at low temperature. J. Food Sci. Technol., Mysore, 44(1): 106-109.

      [29] Thompson S D (1975) A progress Report on Handling and Storage of Fresh Lychees. Florida Lychees Grower’s Assoc. Yearbook, 2:27-28.

      [30] Tongdee SC, Scott KJ & McGlasson WB (1982) Packaging storage of litchi fruit, CSIRO Food Res. Quarl., 42(2): 25-28. [Cited from Hort. Abst. 54(1): 38, 1984].

      [31] Ulrich R (1974) Organic acids. In: Biochemistry of fruits and their products Ed. A.C. Hulme. Academic press, New York. Pp. 89-118.

      [32] Vinod Kumar, Amrendra Kumar & Vishal Nath (2011) Emerging pests and diseases of litchi (Litchi chinensis Sonn.), Pest Management in Horticultural Ecosystems, Vol. 17, No. 1, pp 11-13. https://doi.org/10.17660/ActaHortic.2014.1029.53.

      [33] Wills R H H, Lee T H, Graham D, McGlasson W B & Hall E G (2004) Post harvest. An Introduction to the physiology and Handing of Fruits and Vegetables. Granada Publ. Ltd. London, pp. 161.

      [34] Wu Z X, Su M X, Ji Z I, Chen WX, Han D M, Huang H B & Menzel C (2001) A study of the behavior of 'Feizixiao' litchi during storage. Acta Hort., 558: 381­-386. https://doi.org/10.17660/ActaHortic.2001.558.61.

      [35] Xiaohuang Cao, Jianping Chen, Md. Nahidul Islam Wanxiu Xu & Saiyi Zhong. (2019) Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying, Molecules , 24, 4291; https://doi.org/10.3390/molecules24234291.

      [36] Xin An Zeng, Xiao Dong Chen, Frank G F Qin & Lu Zhang (2008) Composition Analysis of Litchi Juice and Litchi Wine, International Journal of Food Engineering, Volume 4, Issue 4, Article 7, https://doi.org/10.2202/1556-3758.1379.

      [37] Zhang D L, Quantick P C, Herregods M, Nicolai B, Jager A D & Roy SK (2000) Effect of low temperature hardening on postharvest storage of litchi fruit. Acta Hort., 518-182. https://doi.org/10.17660/ActaHortic.2000.518.23.


 

View

Download

Article ID: 30701
 
DOI: 10.14419/ijag.v8i1.30701




Copyright © 2012-2015 Science Publishing Corporation Inc. All rights reserved.