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Influence of postharvest calcium treatment on shelf life and quality of litchi fruits.

Author(s) : PATRA D. I., SADHU M. K.

Type of article: Article

Summary

Freshly harvested litchi cv. Muzaffarpur fruits were dipped in 0, 0.5, 1.0, 2.0 or 5.0% calcium nitrate solution for 5 minutes, then air-dried and stored in polyethylene bags at room temperature (25-30 deg C) or at 10 deg C. At room temperature, treatment with 0.5-2.0% calcium nitrate extended storage life, increased aril content (as % of fruit weight) and reduced weight loss. Storage life was improved at 10 deg C and was enhanced by treatment with 0.5 and 1.0% calcium nitrate. TSS, sugar and ascorbic acid contents were increased, and acidity was reduced, by calcium nitrate treatment.

Details

  • Original title: Influence of postharvest calcium treatment on shelf life and quality of litchi fruits.
  • Record ID : 1994-3553
  • Languages: English
  • Source: South indian Hortic. - vol. 40 - n. 5
  • Publication date: 1992

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