International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 517-526

Effect of Edible Coating and Packaging on Physiological and Sensory Attributes of Litchi (Litchi chinensis Sonn.) Fruits
Shubham, N. K. Mishra, Ratna Rai, Ankit Dongariyal, Ravi Kumar* and Tribhuwan Pratap
Department of Horticulture, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar, Uttarakhand, India
*Corresponding author

An experiment was conducted to study the effect of edible coating and packaging material on physiological and sensory quality of litchi fruits. For this, mature litchi fruits were harvested from HRC, Patharchatta and the selected fruits were treated with Guar Gum, Xanthan Gum and Methyl cellulose (low viscosity and high viscosity)as edible coating at different concentration (0.5%, 1.0%, 2.0%, 2.5%) and stored at 4 ± 1 °C under 90 ± 5% RH. The results revealed that edible coating significantly influenced the fruit quality. The physiological loss in fruit weight, shrinkage in fruit length and breadth, volume and sensory characteristics was significantly improved with 0.15% guar gum along with packaging in perforated brown paper bag.

Keywords: Edible Coating and Packaging, Litchi, Litchi chinensis

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How to cite this article:

Shubham, N. K. Mishra, Ratna Rai, Ankit Dongariyal, Ravi Kumar and Tribhuwan Pratap. 2020. Effect of Edible Coating and Packaging on Physiological and Sensory Attributes of Litchi (Litchi chinensis Sonn.) Fruits.Int.J.Curr.Microbiol.App.Sci. 9(11): 517-526. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.