2017 年 40 巻 p. 95-101
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±1oC). Treatment T4 showed better shelf life (13 days) over all treatments retaining better color and quality.