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Effect of postharvest treatments on shelf life and quality of litchi stored at

ambient temperature

Article in International Journal of Postharvest Technology and Innovation · October 2020

DOI: 10.1504/IJPTI.2020.10032955

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Int. J. Postharvest Technology and Innovation, Vol. 7, No. 4, 2020 319

Effect of postharvest treatments on shelf life and

quality of litchi stored at ambient temperature

Mst. Sharmin Akter, Md Rezwan Sarkar,

Shormin Choudhury*, Nazrul Islam and
Jasim Uddain
Department of Horticulture,
Faculty of Agriculture,
Sher-e-Bangla Agricultural University,
Sher-e-Bangla Nagar, Dhaka, Bangladesh
Email: kbd.sharminakter@gmail.com
Email: rezwan09sau@gmail.com
Email: shormin2000@gmail.com
Email: nislams2000@gmail.com
Email: uddain.jasim@gmail.com
*Corresponding author

Abstract: Treatments that extend the postharvest life are essential in

developing countries like Bangladesh, where the infrastructure of the cold
chain is often lacking. The shelf life and quality of litchi fruits treated with,
calcium chloride, oxalic acid 2 mM + bavistin 0.05% + ice, ice treatment, ice
+ oxalic acid 2 mM + bavistin 0.05%, ice + oxalic acid 2 mM, wash with clean
water and control (no treatment); and two postharvest packaging system, i.e.,
non-packaging and low-density polyethylene (LDPE) packaging were studied.
All tested treatments indicated a significant delay in the change of disease
incidence, shelf life, physiological loss in weight, firmness, pericarp browning
index, total soluble solids (TSS), titratable acidity, vitamin C content, and pH in
postharvest litchi fruits compared to control. The decreased rate was lower in
physiological weight loss and disease incidence in fruits coated withoxalic acid
2 mM + bavistin 0.05% + ice in combination with the use of polyethylene bags
at ambient temperature.

Keywords: shelf life; litchi; ambient temperature; disease incidence; ice

treatment.

Reference to this paper should be made as follows: Akter, M.S., Sarkar, M.R.,
Choudhury, S., Islam, N. and Uddain, J. (2020) ‘Effect of postharvest
treatments on shelf life and quality of litchi stored at ambient temperature’,
Int. J. Postharvest Technology and Innovation, Vol. 7, No. 4, pp.319–334.

Biographical notes: Mst. Sharmin Akter is a master’s student working on

postharvest technology, under the guidance of Professor Dr. Md Nazrul Islam.

Md Rezwan Sarkar is presently working as a Lecturer in the Department of

Horticulture, Sher-e-Bangla Agricultural University, Bangladesh. Since his
master’s thesis research work he is working under guidance of Professor Dr.
Md. Nazrul Islam in the field of postharvest management of Horticultural
crops.

Copyright © 2020 Inderscience Enterprises Ltd.

320 M.S. Akter et al.

Shormin Choudhury is an Associate Professor at the Department of

Horticulture, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh.
She is associated with teaching and research since she joined in Sher-e-Bangla
Agricultural university and she gathered experience on conducting research on
field and laboratory works and other basic works on plant science.

Nazrul Islam is a Professor at the Department of Horticulture, Sher-e-Bangla

Agricultural University, Dhaka 1207, Bangladesh. He is involved in research
on postharvest technology of tropical and subtropical fruit crops. He is focusing
on postharvest issues, both handling and processing. He is handling several
projects on postharvest research.

Jasim Uddain is working as a Professor at the Department of Horticulture,

Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh. He is
working on horticulture and postharvest technology.

1 Introduction

Litchi (Litchi chinenesis Sonn.) is subtropical evergreen fruit crop with high commercial
value and liked due to its enriched taste whitish flesh and attractive red skin colour at full
maturity (Holcroft and Mitcham, 1996). Physiochemical composition of litchi comprises
of 77.83% water, 6.74%–20.64% sugar, 0.8%–0.9% protein, 0.3% fat, mineral specially
calcium, phosphorus and iron 0.7% and vitamin C 40.2–90 mg/l00 g of fruits (Bose
et al., 2001). In Bangladesh, the litchi is mainly concentrated in the Northern and
Eastern region (Molla et al., 2010). Litchi is an important sub-tropical fruit and it
deteriorates rapidly within 24 hours after harvested and stored at ambient temperature
(Dinesh et al., 2014). Ambient temperature is the surrounding temperature, and it is
normally taken as atmospheric temperature. Under ambient condition, litchi fruits have a
very short postharvest life as in 1–2 days after harvesting the red colour of the pericarp
turns to brown, devaluing commercial acceptability and economic return (Kumar et al.,
2013). The fruit is highly perishable in nature and only lasts at ambient temperature
(26 ± 2°C) for 2–3 days because of microbial and physiological spoilage. The losses after
harvest are therefore estimated to be 20%–30% of the litchi harvested and can be up to
50% even before consumption (Kore and Chakraborty, 2014). Moreover, 37.10%
postharvest loss is estimated in Bangladesh (Molla et al., 2010).
The main postharvest issue of litchi was pericarp browning, which decreases
dramatically the commercial value of the fruit (Snowdon, 1990; Kore and Chakraborty,
2014). The postharvest browning problem of litchi has been solved by various methods,
such as heat treatment, wax coating, ethylene-bromide fumigation, acid dip and the use of
fungicides. Low temperature storage at 1°C–5°C decreases the disease but has a minor
role to play in reducing pericarp browning (Jiang et al., 2003). In addition, when removed
from cold storage, the fruit deteriorate rapidly. Long-term storage (unrelated to loss of
water and browning) of litchi is also associated with a loss of aroma that results in the
consistency of edible aril (Jiang and Li, 2003). Coating is also a useful technique for
optimising fruit preservation (Ghosh et al., 1998).
Nevertheless, such methods cannot be successful in maintaining the pericarp’s red
colour for a longer period of time. Ice and oxalic acid treatment and the use of fungicides
 Effect of postharvest treatments on shelf life and quality of litchi 321

have therefore also been tested in order to solve the problem of litchi brewing after
harvest and extended shelf-life. Hydro-cooling of litchi delayed pericarp browning and
improved overall fruit quality after storage (Ketsa and Leelawatana, 1991). After
hydro-cooling was hypothesised to include pericarp browning, litchi fruits are at a greater
level of hydration (Olesen et al., 2003).
Browning and loss of water can be prevented by packaging with high fruit moisture,
but this increases the risk of rot (Neog and Saikia, 2010). Furthermore, litchis available
on the fresh market were sold without packaging in bunches of 50 and 100, thus many
litchis of bunches fall and customers rarely get the actual number. A good packaging will
solve this problem as well as improve the marketability. Furthermore, good packing is
helpful to protect the fruit from pathogens, moisture loss, extreme temperature, crushing
and bruising of the product. Packaging has been reported to affect the quality of the fruits
after harvest (Santos et al., 2002). Tefera et al. (2005) studied packaged fruit and was of
the opinion that the pH, low titrateable acids and greater overall content of sugar were of
benefit to physiologically reduced loss of weight than unpacked mango fruits.
Nevertheless, there is little evidence of how best to reduce water loss and the
browning of pericarp and preserve fresh colours in the postharvest process and packaging
techniques with the extended marketable life of litchi fruits in Bangladesh. The objective
of this research was therefore to study the effect of several postharvest treatments and
simple colour retention packaging techniques, minimising pericarp brewing and
increasing the life span of litchi fruits.

2 Materials and methods

The study was conducted by the Sher-e-Bangla Agricultural University Laboratory in

Dhaka, Bangladesh between May and July 2017.

3 Experimental materials

The experimental materials were matured fruits of litchi variety, namely, Bedana. Litchi
fruits were harvested at full red colour stage from the orchard of Mashimpur, Dinajpur,
Bangladesh in May 2017. Maturity of the fruit is indicated by the red colour and fruit size
more or less similar. Besides colour, the maturity of the fruit is indicated when tubercles
become somewhat flattened and the shells become smooth. Maturity was also judged by
the grower’s recommendation. The fruits were then processed after shipment in the
laboratory. Then, the fruits were subjected to different bio preservatives as treatment.

4 Treatment and design of the experiment

The study was carried out with three replications of completely randomised design
(CRD). There were six treatments and three replications in each treatment. The
postharvest treatments imposed were as follows:
322 M.S. Akter et al.

Table 1 Different postharvest treatments on fruits of litchi

Treatments
T0 Control
T1 CaCl2 dips
T2 Oxalic acid + bavistin
T3 Hydro cooled
T4 Hydro cooled + oxalic acid + bavistin
T5 Hydro cooled + oxalic acid
T6 Wash with clean water

Thirty litchi fruits per treatments were weighted by sensitive balance. The weighted litchi
fruits were kept in ventilated polythene bag and without bag at room temperature.

5 Treatment application procedure

5.1 Control (T0)

The selected fresh Litchi fruits were divided into four parts, every part remain ten fruits
with three replications. One part remains with packaging at ambient condition, and one
part remains without packaging at ambient condition.

5.2 CaCl2 dips fruits preserved without packaged and packaged with perforated
LDPE bag under ambient temperature (T1)
The selected fresh Litchi fruits dipped in CaCl2 for 10 minutes within 2 h of harvesting
and then air-dried. Then the fruits were divided into four parts, every part remain ten
fruits with three replications. One part remains with packaging at ambient condition, and
one part remains without packaging at ambient condition.

5.3 Oxalic acid and bavistin treated fruits preserved without packaged and
packaged with perforated LDPE bag under ambient temperature (T2)
The selected 120 fruits were dipped in oxalic acid solutions (2 mM oxalic acid + 0.05%
fungicide, Bavistin) for 10 min within 2 h of harvesting and then air-dried. Then the fruits
were divided into four parts each part contains 30 fruits (with replications). Then the
fruits were divided into four parts, every part remain ten fruits with three replications.
One part remains with packaging and one part remains without packaging at ambient
condition.

5.4 Ice treated fruits preserved without packaged and packaged with perforated
LDPE bag under ambient temperature (T3)
Hydro cooling of selected fruits was achieved by dipping the fruits in a water bath with
stainless steel at 0°C–1°C for 15 minutes until the core pulp temperature reached 5°C.
 Effect of postharvest treatments on shelf life and quality of litchi 323

Using a thermometer, the core pulp temperature was controlled. Until packing, the hydro
chilled fruit was dried by air via an electric fan. Then the fruits were divided into four
parts, every part remain ten fruits with three replications. One part remains with
packaging at ambient condition and one part remains without packaging at ambient
condition.

5.5 Ice + oxalic acid + bavistin treated fruits preserved without packaged and
packaged with perforated LDPE bag under ambient temperature (T4)

The fruit was hydraulically cooled at 0°C–1°C during 15 minutes before core pulp
temperature reached 5°C. In the case of a fruit, the fruit was immersed in a bath of
stainless steel. Using a thermometer, the core pulp temperature was monitored. The fruit
was then dried air with a hydro-cooled fan then deeper into 2 mM oxalic acid with 0.05%
fungicide (bavistin) solution for 10 minutes and then air dried using an electric fan. Then
the fruits were divided into four parts, every part remain ten fruits with three replications.
One part remains with packaging at ambient condition and one part remains without
packaging at ambient condition.

5.6 Ice + oxalic acid treated fruits preserved without packaged and packaged
with perforated LDPE bag under ambient temperature (T5)

Hydro-cooling of selected fruits was achieved by dipping the fruits in a water bath with
stainless steel at 0°C–1°C for 15 minutes until the core pulp temperature reached 5°C.
Temperature of the core pulp was tracked with a thermometer. The hydro-cooled fruit
was then air-dried with an electric ventilator then dipped into 2 mM oxalic acid solution
for 10 minutes and then air dried using an electric fan. Then the fruits were divided into
four parts, every part remain ten fruits with three replications. One part remains without
packaging at ambient condition and one part remains with packaging at ambient
condition.

5.7 Wash with clean water (T6)

The selected 120 fruits were washed with clean water for 15 min, then the hydro washed
fruits were air dried using an electric fan prior using postharvest treatments.

6 Observations

During postharvest storage period the experimental litchi were observed daily. Physical
observations (disease incidence, weight loss, firmness and pericarp browning) were
recorded on 6, 12, 18 and 24 days interval during storage. For estimating chemical
analysis, i.e., total soluble solids (TSS), titrable acidity (TA), ascorbic acid and pH and
shelf life of samples were drawn on 24 days of storage.
324 M.S. Akter et al.

7 Assessment of disease incidence

The fruits were examined daily for the appearance of rot. The incidence of fruit rot was
recorded after one day. The first count was made at the 6 days after storage. Incidence of
diseases means percentage of disease-infected fruit. This is calculated by measuring the
percentage of infected fruit at each treatment replication. The diseased fruits have been
symptomatically described.
The prevalence of the disease was computed as follows:

Number of infected fruits in each replication

% Disease incidence   100
Total number of fruits in each replication

8 Shelf life estimation

Shelf life of litchi fruits as influenced by different postharvest storage treatments and
packaging system with different temperature management was calculated by counting the
days required to browning 25% as to retaining, maximum marketing and eating qualities.

8.1 Physical parameters

8.1.1 Pericarp browning
Pericarp browning degree was assessed visually by estimating the percentage of browned
fruit peel during storage. The fruit peel degree of browning was graded as following:
0%–5%, > 5%–10%, > 10%–25% and > 25%. The number of fruits browned, and the
percentage reached browning was reported. The browned fruit peel was considered
commercially unacceptable by > 25%.
These superficial defects may be equal to 0%–5% peel browning which describes the
pericarp needles with slight dotted browning spots. Because Class I requires skin defects
not exceeding 0.25 cm2 and a minor colour defect equal to 5%–10% peel cover and
Class II allows for skin defects not exceeding 0.5 cm2 (as per Codex Alimentarius for
Codex Standard for Litchi, Codex Stan 196-1995).

8.1.2 Total weight loss calculation

It was determined using the digital electronic balance through periodic weighting of litchi
fruit and as the original weight percentage. The loss of weight was computed as per
Kurubar (2007) formulation.
IW  FW
WL(%)  100
IW

where
WL weight loss of litchi
 Effect of postharvest treatments on shelf life and quality of litchi 325

IW initial weight of litchi

FW final weight of litchi.

8.1.3 Estimation of total firmness

Fruit firmness was measured by analogue fruit firmness taster.

8.2 Chemical parameters

8.2.1 pH determination:
The fruit juice of tomatoes of individual treatment was filtered separately, and pH was
determined by using digital pH metre.

8.2.2 Titrable acidity (TA%)

For determination of 5 g sample was macerated by mortar and pestle. Then filtered it and
total volume was made 100 ml by adding distilled water. Then 10 ml of stock solution
was taken in conical flask and two drops of phenolphthalein was added. The solution was
titrated with .1 N NaOH. The titrate colour will be rosy pink and the reading was
recorded. The titration was done for three times.

8.2.3 Estimation of TSS content

TSS content of Litchi pulp was estimated by using Abbes, Refractometer. A drop of litchi
juice squeezed from the fruit pulp on the prism of the refractometer. Percent TSS was
obtained from direct reading of the instrument. Temperature corrections were made by
using the methods described by Ranganna (1979).

8.2.4 Vitamin C content

Vitamin C content of litchi was measured by oxidation reduction titration method (Tee
et al., 1988). Single fruit was blended and filtrated by Whatman number 1 filter paper.
The volume was made 100 ml with 5% oxalic acid solution. The titration was done with
dye solution 2.6-dichlorophenol indophenol. The observations mean gave the amount of
dye required to oxidise definite amount of L-ascorbic acid solution of unknown
concentration, using L-ascorbic acid as known sample. 5 ml solution was taken for
titration each time and colour determined the last point of titration which remains for
10 seconds. The burette reading was recorded.

9 Statistical analyses

Statistical tests were performed using ANOVA, accompanied by Duncan multi-range

testing (DMRT) for the assessment of genotype and treatment effects, with version 9.4 of
the Statistical Analysis System (SAS) (SAS Institute, Cary NC, USA).
326 M.S. Akter et al.

10 Results and discussion

10.1 Shelf life

Significant variation was observed in respect of shelf life between treated and non-treated
litchi. Shelf life was greater in treated fruits compared to non-treated one. The results of
the study revealed that the shelf life of litchi fruits ranged from 5 to 24 days. The longest
shelf life (24 days) was found in hydro-cooled litchi fruits treated with 2 mM oxalic acid
with 0.05% fungicide (bavistin) solution (T4) in low-density polyethylene (LDPE) bag
and the shortest shelf life (five days) was recorded in control (T0) with no bag (Figure 1).
In the case of passion fruit (Rk et al., 2009), tomatoes (Yadav et al., 2009) and citrus
fruits (Sonkar et al., 2008), the impact of polyethylene packaging on extended shelf life
and preserved quality was recorded.

Figure 1 Effect of postharvest treatments on shelf life of litchi fruits at 24 days after storage
(see online version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips, T4: ice
+ oxalic acid + bavistin dips, T5: ice + oxalic acid dips, T6: clean water dips.

10.2 Disease incidence

The present investigation showed that the postharvest treatments of Litchi had significant
effects on disease incidence. Disease incidence was found to be the highest (28.32%,
57.50% and 86.24% at 6th, 12th and 18th days of harvest respectively) at all stages in
case of calcium chloride dips (T2) where the lowest disease incidence (0.00%, 11.55%,
24.35%, 36.95% and 67.89% at 6th, 12th, 18th, 24th and 30th days after storage
respectively) was found in hydro cooled litchi fruits treated with 2 mM oxalic acid with
0.05% fungicide (bavistin) solution (T4) (Figure 2). The level of disease incidence and
severity increased proportionally with the storage period (Aklimuzzaman et al., 2011).
 Effect of postharvest treatments on shelf life and quality of litchi 327

Figure 2 Effect of postharvest treatments on disease incidence (%) of litchi fruits at different
days after storage (see online version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips, T4: ice
+ oxalic acid + bavistin dips, T5: ice + oxalic acid dips, T6: clean water dips.

10.3 Pericarp browning

Postharvest treatments had significant variation on the pericarp browning. LDPE
packaging system had lower effects on pericarp browning compared to non-packaging
litchi fruits. The lowest browning score (10%, 25%, 45% and 90% at 6th, 12th, 18th and
24th days after storage respectively) was found when litchi fruits were stored in
packaging system and treated by hydro cooled with 2 mM oxalic acid with 0.05%
fungicide (bavistin) solution (T4) and the higher browning score (25% and 100% at 6th
and 12th days after storage respectively) was found when litchi fruits were stored without
postharvest treatment (T0) and packaging.
Hydro-cooling litchi delayed pericarp browning and upgraded the overall quality of
fruits after storage, reported by Ketsa and Leelawatana (1991). Litchi fruits are at a
greater level of hydration after hydro-cooling and are speculated to be involved with
pericarp browning (Olesen et al., 2003). Moreover, packaging system enhanced the
accumulation of higher relative humidity and maintained a high humidity environment
for fruit. Thus, the LDPE bag contributed to cause lower moisture loss. Pericarp
browning of litchi fruit directly correlates with moisture loss (Arah et al., 2015). The
lower moisture loss influenced the lower browning score of litchi fruit (Molla et al.,
2017).

10.4 Weight loss of litchi

Among the postharvest treatments the hydro cooled litchi fruits treated with 2 mM oxalic
acid with 0.05% fungicide (bavistin) solution (T4) was the best in terms of controlling
weight loss followed by T5 (ice and oxalic acid dips) and T3 (ice dips). Lower weight
loss could be due to the chemicals and acids used because of their ability to keep more
moisture and respiration loss or because they improve their attraction to water and fruit
pores that have a hydro-cooled network (Yadav, 2015).
328 M.S. Akter et al.

Figure 3 Effect of post-harvest treatments on pericarp browning (%) of litchi fruits at different
days after storage (see online version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips,
T4: ice + oxalic acid + bavistin dips, T5: ice + oxalic acid dips,
T6: clean water dips.

Figure 4 Pericarp browning and disease incidence showing maximum in (T0P0: control with no
packaged) and minimum in (T4P1: Ice + Oxalic acid + Bavistin dips with perforated
LDPE bag) treatment (see online version for colours)

st
st
T0P0: 1 day T P : 12 day
0 0

st th th th
T4P1:1 day T P :12 day T4P1:18 day T4P1:24 day
4 1

Furthermore, LDPE packaging had a great influence on total weight loss of litchi fruits
compared to no packaging using various postharvest treatments. The lowest weight loss
was found 0.5%, 1.6%, 2.9% and 4.7% at 6th, 12th, 18th and 24th days after storage
respectively treated by hydro cooled Litchi fruits with 2 mM oxalic acid with 0.05%
fungicide (bavistin) solution in LDPE packaging condition (T4). The highest weight loss
was found 6.8%, 13.9%, 14.70% and 16.1% at 6th, 12th, 18th and 24th days after storage
respectively treated by hydro cooled litchi fruits with 2 mM oxalic acid with 0.05%
fungicide (bavistin) solution in LDPE packaging condition (T4). Thus, the LDPE bag
 Effect of postharvest treatments on shelf life and quality of litchi 329

contributed to cause lower moisture loss. The lower moisture loss influenced the lower
weight loss of litchi fruit that was confirmed by Molla et al. (2017).

10.5 Firmness
Due to its ability to retain more water and avoid evaporation and respiration loss,
hydro-cooled litchi did not lose over 1% humidity and added oxalic acid and bavistin
(Munbodh, 2015) firmness was highest in case of treatment ice + oxalic acid + bavistin
dips followed by ice + oxalic acid dips and ice dips at different days after storage.

Figure 5 Effect of postharvest treatments on physiological weight loss (%) of litchi fruits at
different days after storage (see online version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips, T4: ice
+ oxalic acid + bavistin dips, T5: ice + oxalic acid dips, T6: clean water dips.

Figure 6 Effect of postharvest treatments on firmness (%) of litchi fruits at different days after
storage (see online version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips, T4: ice
+ oxalic acid + bavistin dips, T5: ice + oxalic acid dips, T6: clean water dips.
The lowest percentage of firmness was recorded (0.90%, 0.70%, 0.00%, 0.00%, and
0.00% at 6th, 12th, 18th and 24th days after storage respectively) in all litchi fruits stored
in control and no bag. The highest percentage of firmness was recorded 1.29%, 1.17%,
1.12%, and 0.96% at 6th, 12th, 18th, and 24th days after storage respectively with LDPE
330 M.S. Akter et al.

packaging system and treated with ice + oxalic acid + bavistin dips. It is known that the
increasing firmness of the litchi fruit can result in lower moisture loss due to the LDPE
packaging technique. The lower moisture loss affected litchi’s higher firmness (Molla
et al., 2017).

10.6 pH and titratable acidity (TA)

At 24 days after storage, the higher pH value (4.31%) was observed in LDPE packaging
where fruits were treated with ice + oxalic acid + bavistin (T4). However, the lower pH
value was recorded (4.19%) in a litchi fruits stored without packaging and treatment (T0)
(Figure 7).

Figure 7 Effect of postharvest treatments on pH of litchi fruits at 24 days after storage (see online
version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips, T4: ice
+ oxalic acid + bavistin dips, T5: ice + oxalic acid dips, T6: clean water dips.

Figure 8 Effect of postharvest treatments on titrable acidity (%) of litchi fruits at 24 days after
storage (see online version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips, T4: ice
+ oxalic acid + bavistin dips, T5: ice + oxalic acid dips, T6: clean water dips.

The lower TA value (0.26%) was found in the control (T0) with no package at 24 days
after storage of litchi fruits and in the same time the TA value was higher (0.29%) in
 Effect of postharvest treatments on shelf life and quality of litchi 331

hydro cooled litchi fruits treated with 2 mM oxalic acid with 0.05% fungicide (bavistin)
solution (T4). The changes in TA are based on modifications which are known to
decrease the concentration of this acid during maturation (Medlicott et al., 1990). This
could be attributed to the higher breathing rate of the litchis cycle for the catabolic
process. Similar remarks have been published (Aguayo et al., 2010).

10.7 TSS content

TSS was significantly higher (p < 0.05) in fruit stored with ice + oxalic acid + bavistin
dips compared to control. The range of TSS varied from 17.39% to 17.49%. The
maximum value for reducing sugar was 17.42% recorded for T4 (ice + oxalic acid
+ bavistin dips) followed by T3 (ice dips), i.e., 17.48% in perforated polybag. The
minimum value for TSS was 17.39% recorded for T0 (control) condition. Reduced
breathing often delays softening and slows down various changes in structure such as
TSS associated with maturation. Plastic film has been found to be helpful in reducing
respiration levels and extending the shelf-life of litchi fruit (Boonsiri, 2010; Miller et al.,
1986). They also stated that sealing individual climatic fruits in polyethylene bags of
low-density delayed ripening and softening, and thus improved marketability.

Figure 9 Effect of postharvest treatments on TSS (°Brix) of litchi fruits 24 days after storage
(see online version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips, T4: ice
+ oxalic acid + bavistin dips, T5: ice + oxalic acid dips, T6: clean water dips.

10.8 Vitamin C content

Vitamin C content declined under prolonged-storage conditions. Significant variation was
observed in respect of vitamin C between treated and non-treated fruits. Vitamin C was
found to be the highest (17.50 mg/100 gm at the end of shelf life) in case hydro cooled
litchi fruits treated with ice + oxalic acid + bavistin dips (T4) whereas the lowest amount
(13.43 mg/100 gm at the end of shelf life) of vitamin C was found in non-treated (T0)
fruits (Figure 10). Rajwana et al. (2010) have established that this can possibly be due to
the use of different organic acids during the fruit breathing or their possible change in
sugar levels. Oxidative degradation can also lead to a rapid decrease in vitamin C content.
332 M.S. Akter et al.

Figure 10 Effect of postharvest treatments on vitamin C (mg/100 g) of Litchi fruits 24 days after
storage (see online version for colours)

Notes: T0: control, T1: CaCl2 dips T2: oxalic acid + bavistin dips, T3: ice dips, T4: ice
+ oxalic acid + bavistin dips, T5: ice + oxalic acid dips, T6: clean water dips.

11 Conclusions

Packaging affected considerable weight loss, decay, colour ranking, overall acceptability
and marketability of litchi fruit. The treatment of ice, oxalic acid and bavistin had more
efficiently slowed the process of preservation of the fruit quality, while the control
sample had greater changes in composition, with maximum loss of quality when stored at
room temperature. It can therefore be assumed that the chemical treatment selected for
the current study after the harvest will improve the litchi’s shelf-life while maintaining
their nutrient quality.

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