Effect of minimal processing on the quality of Litchi

Abstract

The experiment was conducted at laboratory of Postharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur during May 2014 to select suitable additives for minimal processing of litchi. The aril of cultivar ‘Bedana’ was evaluated in respect of self life, pH, TSS, total sugar, reducing sugar, non reducing sugar, color and sensory quality by using different combination of chemicals like T₁= 0.5% Ascorbic Acid + 2.0% Sorbital + 1.0% CaCl₂ + 1.5% Ca-lactate, T₂= 0.5% Citric Acid + 2.0% Sorbital + 1.0% CaCl₂ + 1.5% Ca-lactate, T₃= 0.5% Ascorbic Acid + 1.0%CaCl₂ and T₄= 0.5% Citric Acid + 1.0% CaCl₂ and stored at refrigerator (4±1^oC). Treatment T₄ showed better shelf life (13 days) over all treatments retaining better color and quality.