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Quality Retention of Litchi (litchi Chinensis Sonn.) by Using Polypropylene Bag and Low Temperature

Fakhar Uddin Talukder
Scientific Officer
Pest Management Division, Bangladesh Jute Research Institute, Bangladesh.

Md. Kamrul Hassan
Professor, Department of Horticulture, Bangladesh Agricultural University, Bangladesh.

Md. Sohanur Rahman*
Scientific Officer, Pest Management Division, Bangladesh Jute Research Institute, Bangladesh

Md. Saidee Rahman
Scientific Officer, Rice Farming System Division, Bangladesh Rice Research Institute, Regional Station, Gopalgonj, Bangladesh

Md. Al Emran Hossain
Scientific Officer, Agronomy and Farming Systems Division, Bangladesh Sugar crop Research Institute, Bangladesh.

Abstract/ Executive Summary:

The two-factor experiment was conducted in a completely randomized design with three replications. Total 8 treatments are implemented in this study. The experiment consisted of two factors: Factor A: Temperature (T1: Ambient temperature, T2: 4ºC temperature) and Factor B: Polypropylene bag (P1: unwrapped, P2: 50μ PP bag, P3: 75μ PP bag, P4: 100μ PP bag. In case of low temperature (4 °C), litchi retained its 50% color at 10th days of storage, highest shelf life (21.33 days), highest moister content (83.3%) & highest amount of vitamin C (35.61 mg/100g) were found at 3rd day of storage. In case of different thickness of polypropylene bags, litchi kept in 75μ PP bags retained its 100% color up to 4th day of storage, shelf life (16.34 days), maximum moister content (83.14%) & maximum amount of vitamin C (35.78 mg/100g) were found at 3rd day of storage. It can be possible to save a large amount of litchi fruits every year from postharvest decay by using low temperature (4 °C) and 75μ PP bag.

Keywords: Low temperature, Polypropylene bags, Litchi, Postharvest

Location: Departments of Horticulture and Biochemistry of Bangladesh Agricultural University, Mymensingh

Start Date: 15-04-2016

End Date: 15-09-2016

Program Area: Postharvest and Agro-processing

Commodity: Litchi

Objectives:

To observe the postharvest behaviors of litchi for using low temperature (4°C) and polypropylene (PP) bags of different thickness.

Methodology:

The experiment was brought to pass at the laboratories of the Departments of Horticulture and Biochemistry of Bangladesh Agricultural University, Mymensingh during the period from 15 May to 15 September, 2016. The experimental litchi fruits were collected from the local growers of Ishurdi, Pabna. The maturity of the fruits was ascertained by the comparative smoothness of epicarp and flatness of tubercles. 2.1 Experimental materials The commercially prominent litchi variety namely ‘Bombai’. This, is a momentous commercial cultivar of Bangladesh. Fruits are almost heart shaped. Ripening begins from the last week of May. The color at maturity is pointed out as yellow-green background with red tubercles. Generally, the weight of fruit varies from 15-20g. Fruit pulp has pleasant flavor and is soft, greyish white, juicy, sour too sweet in taste. By weight the ratio of rind, pulp and seed is 12.11:70.08:16.8. A group researcher noticed that the mean weight of litchi fruit was 19 g which consisted of 19.9% seed, 62.2 % pulp, 17.9% skin, on the basis of weight (Ghosh et al., 1987). They also narrated that the fruit pulp contained 11.0% sugars, 17.7% total soluble solids and 0.42% acidity. 2.2 Experimental treatments Total 8 treatments are accomplished in this experiment. The experiment was consisted of two factors. Factor A: Temperature T1: Ambient temperature T2: Low temperature (4 ºC) Factor B: PP bags (Polypropylene bag), size: 36cm X 24 cm P1: Control (unwrapped) P2: 50µ PP bag P3: 75µ PP bag P4: 100µ PP bag 2.3 Experimental design The two-factor experiment was done in completely randomized design with three replications of 8 fruits at each. A total of 192 fruits (randomly selected) of more or less similar shape and size and free of apparent disease symptoms were used. 2.4 Application of postharvest treatments Among 8 fruits in each replication of each treatment 4 fruits were marked to investigate pericarp browning & shelf life and the remaining 4 fruits were kept unmarked conditions for destructive sampling to examine moisture content & vitamin C. Vitamin C was estimated by using the method (Ranganna, 1979). 2.5 Methods of studying Parameter 2.5.1 Pericarp Browning Days required to reach various stages of browning at storage period and ripening were ascertained using numerical rating scale of 1-5, where, 1 = no browning, 2 = 1-<25% brown, 3 = 25-<50% brown, 4 =50-<75% brown and 5 = 75-100% brown. 2.5.2 Moisture content 10 grams of fruit pulp was taken in a Petridis from each treatment and replication. The Petridis was placed in an electric oven preset at 80°C for 72 hours till constant weight attained. It was then cooled in desiccators and weighed once again. Percent moisture content was calculated by the formula.

Source of Information: Tropical Agrobiodiversity (TRAB) 1(2) (2020) 86-91

Article Link (Online Journal): http://doi.org/10.26480/trab.02.2020.76.81

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It can be concluded that keeping litchi in 75μ PP bag and stored in low temperature (4ºC) is the best way to prolong its shelf life without affecting the quality. For short-term storage of litchi, 75μ PP bag at room temperature would be recommended. For long term storage, low temperature (4ºC) preservation is recommended.

Knowledge Management: Journal