Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810069712
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dc.contributor.advisorV. R. Sagar-
dc.contributor.authorKARAN SINGH DHAMI-
dc.date.accessioned2018-08-28T05:47:24Z-
dc.date.available2018-08-28T05:47:24Z-
dc.date.issued2017-
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810069712-
dc.descriptiont9633en_US
dc.description.abstractAn experiment was conducted to study the effect of packaging and chemical treatments on postharvest quality attributes of freshly harvested litchi fruits at Indian Agricultural Research Institute, New Delhi 2015-16. Litchi variety "Shahi" fruits were harvested at full maturity (ready-to-eat) in the month of May at the orchard of National Research Centre for Litchi, Muzaffarpur, Bihar. The fruits were divided into two lots for conducting two different types of experiments i.e. transportation loss and quality attributes loss during storage. In the first experiment, fruits were treated with sodium hypochlorite (0.2%), sodium hypochlorite (0.2%) + carnauba wax (10%), sodium hypochlorite (0.2%) + KMS (0.5%), sodium hypochlorite (0.2%) + sodium chlorite (0.05%) for 5 minutes, with litchi leaves as a cushion material along with control (untreated) and then packed in CFB boxes and conventional wooden boxes. The packed fruits were transported by train from Muzaffarpur, Bihar to IARI, New Delhi. The fruits were subjected to physico-chemical analysis before and after transportation at both the places i.e. Muzaffarpur and Delhi. During transportation, about 15.8 % and 5.8 % loss (fruit decay) was found in the fruits packed in wooden boxes and CFB boxes respectively over the treated fruits. In the second experiment, the fresh litchi fruits brought from NRC Litchi, Muzaffarpur were treated with sodium hypochlorite (0.2%), sodium hypochlorite (0.2%) + carnauba wax (10%), sodium hypochlorite (0.2%) + KMS (0.5%), sodium hypochlorite (0.2%) + KMS (0.6%), sodium hypochlorite (0.2%) + sodium chlorite (0.05%), sodium hypochlorite (0.2%) + sodium chlorite (0.06%) along with control and packed in punnets for storage study at 2 OC and 85-90 % RH. The observations related to quality parameters were recorded at 5 days intervals. The results reveal that all treatments reduced pericarp browning significantly. Among the treatments, sodium hypochlorite (0.2%) in combination with KMS (0.5%) treated fruits were found most effective in retaining higher amount of total soluble solids, titratable acidity, reducing sugars, total sugars, anthocyanin content, phenolic content with an extended shelf life up to 25 days and also reduced polyphenol oxidase activity, PLW and fruit decay. However, fruits treated with sodium hypochlorite (0.2%) and sodium chlorite (0.5%) found to have better texture and flavour than the other treatments. These findings confirmed that CFB packaging as well as treatment with sodium hypochlorite (0.2%) followed by KMS (0.05%) could be used as a alternative method to reduce pericarp browning and fruit quality deterioration of litchi during transportation and storage respectively.en_US
dc.language.isoen_USen_US
dc.publisherDivision of Food Science and Postharvest Technology Indian Agricultural Research Institute New Delhien_US
dc.subjectnullen_US
dc.titleSTUDIES ON PACKAGING AND CHEMICAL TREATMENTS ON POSTHARVEST QUALITY OF LITCHI (Litchi chinensis Sonn.)en_US
dc.typeThesisen_US
dc.subPost Harvest Technologyen_US
dc.themeSTUDIES ON PACKAGING AND CHEMICAL TREATMENTS ON POSTHARVEST QUALITY OF LITCHI (Litchi chinensis Sonn.)en_US
dc.keywordsSTUDIES ON PACKAGING AND CHEMICAL TREATMENTS ON POSTHARVEST QUALITY OF LITCHI (Litchi chinensis Sonn.)en_US
dc.these.typeM.Scen_US
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