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Quality Retention in Litchi Cv. Bomby by Postharvest Treatments and Modified Atmosphere Packaging

M. M. Rahman
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

M. Miaruddin
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

M. H. H. Khan
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

S. Pervin
Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur-1701, Bangladesh

Abstract/ Executive Summary:

The experiment has conducted to investigate the effect of ascorbic acid and chitosan and modified atmosphere packaging (MAP) on the shelf life and quality of harvested litchi fruit. Litchi fruits at commercial mature stage were fully immersed in the solutions of ascorbic acid and chitosan and a mix solution ascorbic acid and chitosan for 10 min, quickly removed the water from fruit surface by fan and then stored in 0.5% perforated polypropylene packets at 5°C and 90% RH. Mix solution of ascorbic acid and chitosan in combination with MAP delayed pericarp browning and fruit softening, and thus, extended shelf life. The changes in fruit TSS, ascorbic acid, total acid contents and surface colour of fruit treated by the mix solution ascorbic acid and chitosan remained strongly suppressed and consequently extended at least 20 days extra storage life compared to control fruit. Thus, postharvest treatments of ascorbic acid and chitosan with MAP on mature litchi fruits can extend the storage life of litchi up to 24 days.

Keywords: Fruit, Litchi, Harvest, Packaging

Location: Gazipur district, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Litchi

Objectives:

Objective of the study was to investigate the effect of ascorbic acid and chitosan and modified atmosphere packaging (MAP) on the shelf life and quality of harvested litchi fruit.

Methodology:

Commercial matured litchis cv. 'Bomby' obtained from local grower's orchard (Baroya, Joydebpur, Gazipur Bangladesh) and were immediately transported to the laboratory for experiment. Fruits with uniform size and appearance were selected and treated with fungicide solution (Mancozeb 0.05%) for 10 min. Afterwards, the treated fruits were divided into six groups with 35 fruits in each group. and were dipped in water (as control), 1% (w/v) chitosan solution, 40 mmol/1 AsA solution and mixed solutions containing 40 mmolll AsA + 1% (w/v) chitosan for 15 min, respectively. Treatment combination of experiment is as follows: T₁ = Control (dipped in water), T₂= Kept in 0.5% perforated polypropylene, T₃ = 1% chitosan treated, T₄ = 40 mmol/l ascorbic acid treated, T₅ = Mixed solutions (40 mmol/l AsA + 1% chitosan) treated, T₆ = Absolute control. After air drying, each group of fruits were kept in 0.5% perforated polypropylene bag and placed in constant temperature and humidity chamber at 5°C with 90% relative humidity (RH) except the absolute control. The experiment was laid out in complete randomized design with five replications. Data on the changes in different physico-chemical attributes during storage were collected at every four days interval. Litchi external colour was evaluated with a Chroma Meter (Model CR-400, Minolta Corp., Japan). CIE L*a*b* coordinates were recorded using D65 illuminants and a 10° standard observer as a reference system. L* is lightness, a* (-greenness to +redness) and b* (-blueness to +yellowness) are the chromaticity coordinates. The a* and b* values were converted to chroma [C = (a*² + b*²)^1/2] and hue angle [h = tan^-1(b*/a*)]. Before measurement, the equipment was calibrated against a standard white tile. Three readings were taken at different locations on each fruit, using 5 fruits from each treatment. For ascorbic acid measurement, 10 g pulp tissue was homogenized in 50 mL of 3% cold metaphosphoric acid (HP0₃) using a blender for 2 min and filtered through Whatman filter paper No. 2. The clear supernatant was collected for assaying ascorbic acid by 2,6-dichlorophenolindophenol titration following the method of Ranganna (1986). Ten milliliters of aliquot was titrated with 0.1 % 2,6-dichlorophenolindophenol solution until the filtrate changed to pink colour persisted for at least 15 seconds and the titration volume of 2, 6-dichlorophenolindophenol was recorded. Prior to titration 2, 6-dichlorophenolindophenol solution was calibrated by ascorbic acid standard solution. Ascorbic acid content was calculated according to the titration volume of 2, 6-dichlorophenolindophenol and results were expressed as mg 100 g-I fresh weight. Again, 10 grams of pulp tissues was homogenized in 50 mL of distilled water for 2 min using a kitchen blender and filtered through Whatman filter paper No.2. The supernatant was collected in order to measure total soluble solids using a digital refractometer (Model NR 151) and expressed as percentage, and titratable acidity expressed as citric acid (%) was determined by titration with 0.1 mol L^-1 NaOH to pH 8.1 according to the method by Ranganna (1986).

Source of Information: Annual Research Report, 2013-2014, Postharvest Technology Division, BARI, Gazipur

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In terms of delaying litchi fruit browning and senescence, results of the present study revealed that treated with a mix solution of 40 mmol ascorbic acid and 1% chitosan and storing in 0.5% perforated polypropylene packet at 5±2°C and 90% relative humidity could be an effective anti-browning means for their prolonged storage. The changes occurred during browning and senescence, such as peel colour and fruit softening were markedly delayed, illustrating potentials for commercial control of litchi fruit storage. Postharvest treatments of ascorbic acid and chitosan with MAP on mature litchi fruits delayed the browning and senescence and prolonged storage life up to 24 days at 5±2°C and 90% RH retaining colour, texture and quality.

Knowledge Management: Report/Proceedings