International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
Effect of various coating formulations and perforated packaging on ascorbic acid content of litchi cv. Rose scented (Litchi chinensis Sonn.) fruits
Author(s): SM Jogdand, KK Misra, Omveer Singh, NC Shahi and RL Lal
Abstract: Litchi (Litchi chinensis Sonn.) deteriorates very fast after harvest. Pericarp browning is a major post-harvest problem, which renders the fruit unacceptable in market. Browning is associated with desiccation. Peroxidase activity coupled with ascorbic acid oxidation enhances anthocyanin degradation. Techniques to reduce browning and maintain the red colour and prolonged storage life include sulphur treatment and packaging in perforated plastic bags, storage under cold conditions and coating with bioactive compound. Aril breakdown or softening of the aril involves a loss of turgidity and translucency where fruits become blunt in taste. To prevent losses during storage coating of bioactive compound α- Tocopherol along with chitosan and salicylic acid were done and coated fruits were packaged in perforated polythene film. The major loss of ascorbic acid during storage is due to the oxidation and utilization of it in scavenging superoxide and hydrogen peroxides generated due to stress of temperature and respiration. The higher ascorbic acid content tends to improves shelf life with prevention of health promoting substances during storage. Since the chemical is being restricted from use, alternative methods like coating with natural compounds are desirable. Amongst the various combination of coating material and perforation percentage α-Tocopherol (0.4%), chitosan (2%), salicylic acid (2mM) and perforation percentage of (0.4%) found effective in maintaining higher amount of ascorbic acid (20.57 mg/100 g fruit weight). Use of perforated polythene bags have also been reported to increase shelf-life. Thus, to have better post-harvest life of litchi fruits, coating formulation with bioactive compounds and packaging in polythene with different perforation were studied in this experiment.
Pages: 813-817 | 429 Views 14 Downloads
How to cite this article:
SM Jogdand, KK Misra, Omveer Singh, NC Shahi, RL Lal. Effect of various coating formulations and perforated packaging on ascorbic acid content of litchi cv. Rose scented (Litchi chinensis Sonn.) fruits. Int J Chem Stud 2018;6(2):813-817.