R.K. Yadav, A.K.Shrestha,S.M. Shrestha and H.N. Giri
 

Abstract

This study entitled "Performance of physical and chemical treatments on post harvest quality of litchi CV. Mujaffarpur" was undertaken to assess the effects of physical and chemicals treatments on fruit quality parameters after harvest under room condition. The experiment was conducted at Central laboratory of Post Harvest Horticulture, Agriculture and Forestry University, Rampur, Chitwan, Nepal from May to June in 2014 and 2015. This experiment was laid out in CRD comprising of eight treatments; Control, Distilled water dipping for 5 min, Precooling at 100C for 10 min, Precooling + Potassium metabisulphite (KMS) @75ppm, Precooling + Potassium metabisulphite (KMS) @ 100ppm, Potassium metabisulphite (KMS) @ 75ppm, Potassium metabisulphite (KMS) @ 100ppm and Oxalic acid @10% with three replication.  The temperature range and RH range during study period was 30± 50C and 71± 5% respectively.  Different parameters were recorded in alternate days following post harvest treatments of litchi fruit in all the experimental units. Oxalic acid @ 10%, KMS@ 100ppm and KMS @ 75ppm resulted in more marketable and acceptable color than those with other treatments. Oxalic acid @10% was found superior in both the years with respect to color retention of fruit. Cumulative Physiological Loss in weight (PLW) was observed minimum with oxalic acid @ 10% (40.63%) in the first year and (30.39%) in the second year. Minimum spoilage was obtained with oxalic acid @ 10% (40.67%) in the first year and KMS @ 75ppm (46.7%) followed by oxalic acid @ 10% (51.3%) in the second year. So, the fruit could be kept in  good condition for about 10 days after harvesting. Further studies using these chemicals at different concentrations as well as combinations and on other cultivar also are suggested.

Keywords: Shelf life, TSS, TA, vitamin C, Oxalic acid, Potassium metabisulphite, PLW, Spoilage loss.