POST-HARVEST MANAGEMENT AND STORAGE BEHAVIOUR OF LITCHI (Litchi chinensis Sonn.)

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dc.contributor.advisorSingh, Prabhakar
dc.contributor.advisorSarnaik, D.A.
dc.contributor.advisorChowdhury, P.L.
dc.contributor.advisorSingh, A.K.
dc.contributor.advisorSharma, Vijay Kumar
dc.contributor.authorJain, Dinesh Kumar
dc.date.accessioned2016-12-02T10:43:40Z
dc.date.available2016-12-02T10:43:40Z
dc.date.issued2006
dc.description.abstractThe present study was conducted at Post-harvest Laboratory, Department of Horticulture, College of Agriculture and Laboratory of Department of Dairy Chemistry, College of Dairy Technology, Indira Gandhi Agricultural University (I.G.A.U.), Raipur (C.G.) during the year 2003-04 and 2004-05.The experiment consisted of two parts (viz. first part- Studies on the effect of various post harvest treatments and storage conditions on the litchi fruit, second part- Recipe standardization and studies on bio-chemical changes of litchi squash under refrigerated storage).The fruits of five varieties (viz. Sarguja Selection-1, Sarguja Selection-2, China, Rose Scented and Shahi) were treated with various post-harvest treatments and stored under refrigerated and ambient storage. Post harvest changes of physiological loss in weight (PLW) (per cent), spoilage (per cent), TSS (per cent), acidity (per cent), ascorbic acid (mg/100g), total, reducing and non-reducing sugar (per cent), fruit colour and organoleptic rating were recorded. The fruits of all varieties were analysed for physico-chemical characteristics at 5 and 3 days interval under refrigerated and ambient storage respectively. Among various treatments sulphur fumigation @ 50 and 60 g/100 kg of fruit +citric acid (20 and 30 per cent) dipping was found most effective for maintaining the shelf life of litchi fruits upto 25 and 9 days under refrigerated (5+10C and 85+5 per cent RH) and ambient (40+20C with 50-54%+5 RH) storage respectively. PLW and spoilage of fruits increase continued from beginning to end of the experiment (0-25). Maximum PLW and spoilage were found with V4T16, V1T16 and V4T9 under refrigerated and ambient storage after 25 and 9 days respectively. While V4T8 and V5T14 recorded minimum PLW and spoilage after 25 days of refrigerated storage respectively. Neem oil also proved effective to control the rotting with 11.63 and 6.50 per cent less spoilage than waxing 25 per cent after 5 and 25 days of refrigerated storage respectively. Rapid browning of litchi fruits of different varieties occurred in untreated fruits at ambient as well as at low temperature. Sulphur+citric acid treatment of China fruits, exhibited negligible browning with the highest score of fruit colour. Sulphur dioxide treatment at both the levels (50g/100kg and 60g/100kg fruit) was effective in stabilizing the degradation changes towards senescence of fruits after harvest. GA3 200 ppm significantly enhanced the shelf life of litchi fruits while waxing 16 and 25 per cent was found unsuitable for extending the shelf life of litchi fruits due to higher percentage of spoilage. TSS and total sugar (including reducing and non-reducing sugar) of litchi fruits initially increased followed by a decreasing trend till the end of the storage. Although the rate of change was much slower under refrigerated storage than ambient storage. Acidity, ascorbic acid, fruit colour and organoleptic rating decreased continuously upto termination of the experiment. Among the post harvest treatments including different PGR, natural oils and sulphur dioxide treatment, GA3 200 ppm and sulphur dioxide treatment (@ 50 and 60 g/100 kg fruit) were found significantly effective to increase the shelf life and maintaining the quality parameters including consumer acceptability. While untreated fruits were acceptable only for 3 days at ambient and 10 days at refrigerated storage (5+10C). The present experiment concluded that pulp, sugar and acid 50,50 and 1 per cent combination was found best for recipe standardization respectively. The organoleptic quality and storability of litchi squash could be maintained upto 180 days under refrigerated storage.en_US
dc.identifier.citation198 p.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/88835
dc.language.isoenen_US
dc.publisherIndira Gandhi Krishi Vishwavidyalaya, Raipuren_US
dc.subHorticultureen_US
dc.these.typePh.D
dc.titlePOST-HARVEST MANAGEMENT AND STORAGE BEHAVIOUR OF LITCHI (Litchi chinensis Sonn.)en_US
dc.typeThesisen_US
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