The dissertation has categorically identified the technology for optimisation of coating and packaging of litchi for better shelf-life and maintaining higher amount of health promoting substances after storage. The treatment helped in maintaining sufficient anti-oxidant capacity and radical scavenging activity after 15 days storage. The optimum combination of alfa-Tocopherol (0.4%), chitosan (2%), Salicylic acid-(2.0mM) and packaging with perforation percentage (0.4) were found most suitable for both ambient and cold storage conditions for better shelf life with lesser browning of litchi fruits. At optimized condition, maximum shelf life of Litchi were recorded with higher nutritional and health promoting substances in both ambient and cold storage conditions. The coating formulation along with packaging could extend shelf life of litchi by 12 days under ambient conditions and by 13 days under cold storage conditions with better maintenance of health promoting compounds.
