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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 1040-1047
DOI: https://doi.org/10.20546/ijcmas.2018.708.117


Effect of Post Harvest Treatments for Enhancing Shelf Life of ‘Litchi’ (Litchi chinensis Sonn.)
Ramandeep Kaur, Gurpreet Singh, Deepika Saxena and Gurpreet Singh
Department of Horticulture, Lovely Professional University, Phagwara, Jalandhar, 144411
*Corresponding author
Abstract:

A Laboratory experiment was conducted to study the “Effect of Post harvest treatments for enhancing shelf life of ‘Litchi’ (Litchi chinensis Sonn.)” at the experimental Laboratory, School of Agriculture, Lovely Professional University, Phagwara during summer season of 2017- 18. The experiment was laid out in a Completely Randomized Design (CRD) with three replications. There were eight treatments used in which one control and remaining treatments consist Chitosan (1%), Ascorbic Acid (5%), Ascorbic Acid (10%), Citric Acid (5%), Citric Acid (10%), Oxalic Acid (5%) and Oxalic Acid (10%). The Fruits were dipped in different solution of these chemicals. The physical and chemical parameters of fruits were collected at 1st, 3rd, 5th and 7th day at room temperature. The fruits were spoiled after 7th day at room temperature. Post harvest storage studies revealed that under ambient and cold storage conditions chitosan 1% treatment showed slower rate of reduction on size of fruits, weight and fruit volume and were significantly affected by treatments. There was significant effect of treatments on chemical parameters like TSS, ascorbic acid, total sugar. The highest TSS was recorded from the fruits treated with oxalic acid 5%. The maximum total sugar was recorded in Oxalic acid 10% treatment under both the trails. The Chitosan 1% treatment will serve as a good alternative for prolonging shelf life. Hence, it can be used as alternative recommendation in the field of post harvest handling of litchi fruits in future.


Keywords: Litchi, Shelf life, Chitosan, Ascorbic acid, Citric acid, Oxalic acid
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How to cite this article:

Ramandeep Kaur, Gurpreet Singh, Deepika Saxena and Gurpreet Singh. 2018. Effect of Post Harvest Treatments for Enhancing Shelf Life of ‘Litchi’ (Litchi chinensis Sonn.).Int.J.Curr.Microbiol.App.Sci. 7(8): 1040-1047. doi: https://doi.org/10.20546/ijcmas.2018.708.117