Effects of different chemicals on post-harvest physical qualities of litchi (litchi chinensis sonn.)

This study was conducted to assess the effects of chemicals on fruit quality parameters of litchi after harvest. The experiment was laid out in a completely randomized design with three replications and eight treatments; control, distilled water dipping for 5 min, pre-cooling at 10° C for 10 min, pre-cooling + potassium metabisulphite (KMS) @ 75 ppm, pre-cooling + potassium metabisulphite (KMS) @ 100 ppm, potassium metabisulphite (KMS) @ 75 ppm, potassium metabisulphite (KMS) @ 100 ppm and oxalic acid @ 10%. Overall, more marketable and acceptable color was found with the treatment of oxalic acid @ 10%, KMS @ 100 ppm and KMS @ 75 ppm than the other treatments. Minimum cumulative physiological loss in weight (PLW) and fruit color retention were observed superior with the treatment of oxalic acid @ 10% in both the years. Minimum spoilage was observed with oxalic acid @ 10% in the first year and KMS @ 75 ppm in the second year. Maximum aril weight was observed with pre-cooling at 10°C in the first year and with pre-cooling + KMS @ 75 ppm in the second year. The lower seed and pericarp weights were observed in KMS @ 75ppm.