Commercial matured litchi 'Bombay' obtained from local growers field of Ishwardi, Pabna, were divided into groups. The fruits were then sorted for freedom from visual defects, uniformity of developmental stage, weight and size, and then randomly divided into 5 treatment groups.
Five groups of of 50 fruit each were treated with aqueous 1-MCP. Solutions were prepared with 1-MCP powder at 200, 400, 600, 800 and 1000 micro gram per liter. Quantities of powder containing desire levels of active ingredient were suspended in 10 liter of distilled water in 25 liter plastic buckets. Five minutes after preparation, each groups of litchi were immersed in the solution for 5 min, and all treatments were completed within 30 min. One group of litchi dipped in blank distilled water for 5 min were used as control. After dipping, water from the fruits were quickly drained and dried the surface water with air. The fruits were then placed into 0.5% perforated low density polyethylene bags (0.03mm thick)and each bag contained 50 fruits. After that the treated fruits were transferred to storage at 5±2 degree C and 90-95% RH. The experiment was laid out in CRD with five replication. 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).
Vitamin C and ß-carotene content was determined. Vitamin C were conducted according to Ranganna (1986) and ß-carotene content was measured by spectrophotometer (T-80, PG Instrument Ltd., UK) at 451ηm (Alasalvar et al., 2005).
Again, total soluble solids estimated using a digital refractometer (Model NR151), and titratable acidity expressed as citric acid (%) was determined by titration according to the method by Ranganna (1986).
Alejandra Rojas-Grau¨ M, Gemma Oms-Oliu, Robert Soliva-Fortuny and Olga Martı´n-Belloso 2009. The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a review. International Journal of Food Science and Technology 2009, 44, 875–889
A. Kader.1994. Modified and controlled atmosphere storage of tropical fruits. B.R. Champ, E. Highley, G.I. Johnson (Eds.), ACIAR Proceedings on Postharvest Handling of Tropical Fruit, 50, Chang Mai, Thailand, July 19–23, 1994 (1994), pp. 239–249
Blankenship, S.M., Dole, J.M., 2003. 1-Methylcyclopropene: a review. Postharvest Biol. Technol. 28, 1–25. Ducamp-Collin, M.N., 2004. Fruit Conservation and Processing: New Issues, New Techniques.
Jacomino, A.P., Kluge, A.R., Brackmann, A., Castro, P.R.C., 2002. Amadurecimento e senescˆencia de mam˜ao com 1- metilciclopropeno. Sci. Agric. 59, 303–308.
Jiang, 2000. Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning.J. Sci. Food Agric., 80 (2000), pp. 305–310
Kadam, S.S., Deshpande, S.S., 1995. Lychee. In: Salunkhe, D.D., Kadam, S.S. (Eds.), Handbook of Fruit Science and Technology. Marcel Dekker Inc., New York, pp. 435–443.
Rupasinghe, H.P.V., Murr, D.P., Paliyath, G., Skog, L., 2000. Inhibitory effect of 1-MCP on ripening and superficial scald development in ‘McIntosh’ and ‘Delicious’ apples. J. Hort. Sci. Biotech. 75, 271–276.
S. Huang, H. Hart, H. Lee, L. Wicker, 1990. Enzymatic and colour changes during post-harvest storage of lychee fruit. J. Food Sci., 55 (1990), pp. 1762–1763
Tian, S.P., Li, B.Q., Xu, Y., 2005. Effect of O2 and CO2 concentrations on physiology and quality of litchi fruit in storage. Food Chemistry 91, 659–663
Watkins, C.B., Nock, J.F., Whitaker, B.D., 2000. Responses of early, mid and late season apple cultivars to postharvest application of 1-methylcyclopropene (1-MCP) under air and controlled atmosphere storage conditions. Postharvest Biol. Technol. 19, 17–32.
Y. Jiang, D.C. Joyce, L.A. Terry, 2001. 1-Methylcyclopropene treatment affects strawberry fruit decay. Postharvest Biol. Technol., 23 (2001), pp. 227–232.