Physio-chemical changes of litchi (Litchi chinensis Sonn.) at postharvest period due to the use of modified atmosphere packaging

Litchi is a fast perishable fruit. The first purpose of this experiment is to observe the physiological and chemical changes occurred in litchi fruits at postharvest period for using low temperature (4 °C) and polypropylene bags. The experiment was conducted in a completely randomized design (CRD) with 3 replications. In case of low temperature (4 °C), at 3 rd day of storage the condition of peel was the best of all (pulp to peel ratio 4.48), minimum dry matter content (16.71%), minimum pulp pH (3.70), maximum titratable acidity (0.48%); at 9 th day of storage maximum total soluble solids (19.53 ºBrix); disease incidence (0.00%) and disease severity (0.00%) was found at all the storage period. In case of various thickness of polypropylene bags, the lowest dry matter content (16.87%), the lowest rate of TSS (18.30 ºBrix), highest titratable acid content (0.48%) were found in litchis kept in 75µ PP bags at 3 rd day of storage; the lowest rate of disease incidence (0.00%) and disease severity (6.67%) in litchis kept in 75µ PP bags at 2 nd and 8 th day of storage. The lowest pulp to peel ratio (4.46) and the maximum pH of fruit pulp (4.13) were observed in litchis kept in 100µ thickness of PP bag at the 9 th day of storage. By using low temperature (4 °C) and 75µ PP bag, the quality of litchi can be well preserved from the time of laid from the tree to the time of human consumption.