Effects of Polypropylene Bag on Storage Properties of Litchi (Litchi Chinensis Sonn.)
Abstract
The present study was run in the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period of 15 May to September, 2016. The objectives of the study were to determine the effects of different postharvest treatments on the storage behaviour of litchi. Eight postharvest treatments viz., control, fruits stored in 50µ polypropylene bag at ambient temperature, fruits stored in 75µ polypropylene bag at ambient temperature, fruits stored in 100µ polypropylene bag at ambient temperature, fruits stored at 4ºC temperature, fruits stored in 50µ polypropylene bag at 4ºC temperature, fruits stored in 75µ polypropylene bag at 4ºC temperature, fruits stored in 100µ polypropylene bag at 4ºC temperature were assigned to the litchi fruits. The single factor experiment was laid out in a completely randomized design with three replications. 75µ polypropylene bag at low temperature (4ºC) caused minimal weight loss, whereas, the untreated fruits exhibited maximal weight loss. The pericarp turned brown within 4 days of storage in the untreated fruits, while polypropylene bags helped keep its bright red colour, but microbial decay was evident at the end of the storage period. Different postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µ polypropylene bag at low temperature (4ºC) treatment exhibited better storage performance. The fruits kept in 75µ polypropylene bag at 4°C showed the highest shelf life (20.67 days) followed by 50µ polypropylene bag at 4°C (20.33 days), and it was the lowest in the untreated fruits (3 days).
References
Bhullar, J. S., Randhawa J. S., & Dhillon (1983). Extending the postharvest life of litchi cultivar Seedless Late. J. Res. Punjab Agric. Univ., 20, 567-470.
Cavaletto, C. G. (1980). Lychee. In Nagy, S., & Shaw, P.E. (Eds.), Tropical and Subtropical fruits (pp. 469). AVI Publishing, Westport, Conn.
Fontes, V. L., Moura, M. A., Vieira, G., & Finger, F. L. (1999). Influence of plastic films and temperature on postharvest pericarp browning in litchi (Litchi chinensis). Revista Brasilleirade Armazenamento, 24(1), 56-59 [Cited from CAB Abst. 2000]. https://doi.org/10.17660/actahortic.2010.864.43
Gaur, G. S., & Singh, R. P. (1987). Postharvest storage studies in litchi (Litchi chinensis Sonn) fruits. In: Symp. On Himalayan Horticulture in the Contest of Defence Supplies. Tezpur, India, 58(9), 687 [Cited from CAB Abst. 1988]. https://doi.org/10.37855/jah.2001.v03i02.14
Gomez, K. A., & Gomez, A. A. (1984). Statistical Procedures for Agriculture Research.John V4'etey and Sons. Inc., New York, pp. 67-265.
Goto, Y. B. (1960). Lychee and its processing. Pacific Region Food Con, 1, 15-23.
Ivi, C., & Banik, A. K. (2003). Effect of Sulphur treatments on preservation of colour and quality of litchi (Litchi chinensis Sonn.) in storage. Haryana J. Hort. Sci., 32(3/4), 197-200.
Jiang, Y. M., & Fu, J. R. (1999). Postharvest browning of litchi fruit by water loss and its prevention by controlled atmosphere storage at high relative humidity. Lebensmittle Wissenschaft Technologies, 32(5), 278-283 [Cited from CAB Abst. 2000]. https://doi.org/10.1006/fstl.1999.0546
Joshi, G. D., & Roy, S.K. (1988). Influence of maturity. transport and cold storage on biochemical composition of Alphonso mango fruit. J. Moharastra Agril. Univ., 13(1), 12-15.
Kamleshwar, S. (2001). Storage and shelf life of litchi (Litchi chinensis Sonn.) fruits. J. Res. Birsa Agri. Univ., 13(1), 225-226. https://doi.org/10.37855/jah.2001.v03i02.14
Liang, H. H., Ji, Z., & Huang, X. Y. (1998). Study on the techniques of package and storage for litchi fruit stored in the room temperature. J. Fruit Sci., 15(2), 158-163.
Lin, H. T., Chen, S. & Xi, Y.F. (2003).Commercial postharvest handling and storage technology of litchi fruit. Transactions of the Chinese Soc. of Agri. Engg., 19(5), 126-134.
Menzel, C. M., & Simpson, D. R. (1986). Lychee cultivars. Queensland Agril. J., 112(3), 125-136.
Mitra, S., & Kar, N. (2001). Organoleptic rating and physiological loss in weight during storage of litchi fruit cv. ‘Bombai’. Environ. Ecol., 19(1), 239-240.
Mitra, S., Harangi, A. B. S., & Kar, N. (1996). Effect of polyethylene at low temperature on changes in total soluble solids, total sugar, titratable acidity and ascorbic acid content of litchi (cv. ‘Bambai’) during storage. Environ. Eeol.,14(3), 538-542.
Rajak, D., Alatn M., & Sharma, P.D. (2004). Study of storage life of litchi fruit at different temperature. J. Appl. Biol., 14(1), 68-70.
Ramma, I. (2004). Postharvest sulphur dioxide fumigation and low acid dip for pericarp colour retention and decay prevention on litchi Revue Agricole et sucriere telle rnourice, 83(2-3);18-25 [Cited from CAB Abst. 1988].
Roy, A. C. (2002). Studies on the postharvest behaviour of litchi, M. S. Thesis, Deptt.ofHorticulture, Bangladesh Agricultural University, Mymensingh, p. 80.
Semeerbabu, M. T., Kudachikar, V. B., Revathy, B., Ushadevi, A., Matche, R. S., & Ramana, K.V. R. (2007). Effect of postharvest treatments on shelf life and quality of litchi fruit stored under modified atmosphere at low temperature. J. Food Sci. Technol., Mysore, 44(1), 106-109.
Singh, J. P., Vinod, K., & Singh, R. R. (2004). Spoilage and economic life of litchi during storage. J. of Appl. Biol., 14(2), 19-21.
Techavuthiporn, C., Niyomalo, W., & Kanlayanaral, S. (2006). Low oxygen storage of litchi cv. ‘Hong Huay’. Acta Hort., 712(2), 623-627. https://doi.org/10.17660/actahortic.2006.712.76
Underhill, S. J. R., & Critchley, C. (1993). Physiological biochemical and anatomical changes in lychee (Litchi chinensis Sonn.) pericarp during storage. J. Hort. Sci., 68, 327-335. https://doi.org/10.1080/00221589.1993.11516358
Wills, R. H. H., Lee, T. H., Graham, D., McGlasson, W. B., & Hall, E. G. (2004). Post harvest. An Introduction to the physiology and Handing of Fruits and Vegetables. Granada Publ. Ltd. London, pp. 161.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright for this article is retained by the author(s), with first publication rights granted to the journal.
This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).
