Changes in physico-chemical and sensory characters of litchi fruits affected with pericarp browning

Market value of a considerable proportion of freshly harvested litchi is greatly reduced as the attractive bright red color of pericarp of freshly harvested litchi turns to unpleasant brown color within 24 or so. The arils of such low value litchi, however may have potential in the processing industry. This study was therefore undertaken to assess changes occurring in physico-chemical and sensory attributes of litchi affected with complete pericarp browning. Results indicated that slight changes were occurred in physicochemical characteristics of litchi fruits due to development of brown color in the pericarp. Slight reductions in organoleptic profile of arils obtained from such low value litchi were, however statistically insignificant.