Effect of post harvest treatments of organic acid and polysaccharide on shelf life of litchi (Litchi chinensis Sonn.) cv. Rose Scented

The present study was conducted at Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, during the year 2011 on Litchi cv. Rose Scented with an aim to increase the shelf life and retension of colour in litchi fruits after harvest. The experiment consisted of 8 treatments of organic acids and polysaccharide (control, Chitosan 1%, Citric acid 5%, Citric acid 10%, Ascorbic acid 5%, Ascorbic acid 10%, Oxalic acid 5% and Oxalic acid 10%). The fruits were stored at 2°C with RH 85–90%. Among all treatments, Chitosan 1% exhibited potential for shelf life extension of litchi fruits, while Oxalic acid 10% effectively controlled the pericarp browning of litchi fruit during storage study.