Effect of edible coating and packaging on physiological and sensory attributes of litchi (Litchi chinensis Sonn.) fruits

An experiment was conducted to study the effect of edible coating and packaging material on physiological and sensory quality of litchi fruits. For this, mature litchi fruits were harvested from HRC, Patharchatta and the selected fruits were treated with Guar Gum, Xanthan Gum and Methyl cellulose (low viscosity and high viscosity)as edible coating at different concentration (0.5%, 1.0%, 2.0%, 2.5%) and stored at 4 ± 1 °C under 90 ± 5% RH.
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Effect of edible coating and packaging on physiological and sensory attributes of litchi (Litchi chinensis Sonn.) fruits Int.J.Curr.Microbiol.App.Sci (2020) 9(11): 517-526 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 11 (2020) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2020.911.063 Effect of Edible Coating and Packaging on Physiological and Sensory Attributes of Litchi (Litchi chinensis Sonn.) Fruits Shubham, N. K. Mishra, Ratna Rai, Ankit Dongariyal, Ravi Kumar* and Tribhuwan Pratap Department of Horticulture, College of Agriculture, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, U. S. Nagar, Uttarakhand, India *Corresponding author ABSTRACTKeywords An experiment was conducted to study the effect of edible coating and packaging material on physiological and sensory quality of litchi fruits. For this, mature litchiEdible Coating andPackaging, Litchi, fruits were harvested from HRC, Patharchatta and the selected fruits were treatedLitchi chinensis with Guar Gum, Xanthan Gum and Methyl cellulose (low viscosity and high viscosity)as edible coating at different concentration (0.5%, 1.0%, 2.0%, 2.5%)Article Info and stored at 4 ± 1 °C under 90 ± 5% RH. The results revealed that edible coatingAccepted: significantly influenced the fruit quality. The physiological loss in fruit weight,07 October 2020 shrinkage in fruit length and breadth, volume and sensory characteristics wasAvailable Online: significantly improved with 0.15% guar gum along with packaging in perforated10 November 2020 brown paper bag.Introduction cooling after harvest and storage at low temperature are one of the most prevalentLitchi (Litchi chinensis Sonn.) is an important methods for maintaining the appearance andsub-tropical fruit with high commercial value quality of litchi fruit. It means that thein the local as well as international market. ambient temperature is one of the mostHowever, once detached from the tree, the important factors affecting the litchi fruitfruit loses its qualities, including sweet and commercial value (Lin et al., 2011).juicy flesh and attractive bright red pericarp Harvested litchi fruits are a living organismcolour, within a couple of days under ambient which breaths continuously during storagestorage temperatures. The short storage life of process. The respiration produces the bio-heatlitchi limits the marketing of the litchi fruit and causes the rise of temperature of fruitand has become one of the major constraints group that accelerates water loss andin litchi industry, where a huge production browning (Baldwin et al., 1995). Postharvesthappens in a short season from mid-May to browning of litchi fruit was generally thoughtearly July (Huang, 2002). Generally, rapid to be a rapid degradation of anthocyanins 517 Int.J.Curr.Microbiol.App.Sci (2020) 9(11): 517-526caused by polyphenol oxidase, producing packaging material (T0); Without coating +brown by-products (Jiang, 2000). Postharvest Perforated brown paper bag(T1); Guar Gumtreatments, including Sulphur fumigation and 0.5% (T2); Guar Gum 1.0% (T3); Guar Gumacid dip can effectively inhibited polyphenol 1.5% (T4); Guar Gum 2.0% (T5); Xanthanoxidase activity and thus delay loss of red Gum 0.5% (T6); Xanthan Gum 1.0 % (T7);pericarp colour of litchi fruit (Zauberman et Xanthan Gum 1.5% (T8); Xanthan Gum 2.0%al., 1991). Therefore, there is a need for (T9); Methyl Cellulose (low viscosity) 0.5%alternative novel practices to control (T10); Methyl Cellulose (low viscosity) 1.0%respiration rate of the produce which (T11); Methyl Cellulose (low viscosity) 1.5%automatically reduces the bio-heat and the (T12); Methyl Cellulose (low viscosity) 2.0%resulting fruit temperature change during (T13);Methyl Cellulose (high vis ...