Evaluation of physico-chemical, microbial and sensory attributes of minimally processed litchi (Litchi chinensis Sonn.) under low temperature storage
نویسندگان
1 Department of Post Harvest Management, College of Horticulture and Forestry, Central Agricultural University, Pasighat-791102 (Arunachal Pradesh), India
2 Department of Plant Pathology, College of Agriculture, Central Agricultural University, Pasighat-791102 (Arunachal Pradesh), India
3 Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
4 ICAR-Directorate of Medicinal Aromatic Plants Research (ICAR-DMAPR), Boriavi, Gujarat, India
5 Fishery Resources Assessment Division (FRAD), ICAR-Central Marine Fisheries Research Institute, Kochi-682 018, India
doi
10.22077/jhpr.2023.6833.1336چکیده
Purpose: The main aim of this study was to evaluate the changes in quality of minimally processed litchi fruit during storage at low temperatures (5-7°C). Research method: The study attempts to report the efficacies of seven different anti-browning compounds at various concentrations namely methionine (0.1%), cysteine (0.1%), EDTA (0.1%), oxaloacetic acid (1%), ascorbic acid (1%), citric acid (1%), and potassium metabisulfite (0.5%) on quality and shelf-life extension of minimally processed litchi aril. Treated litchi aril kept in trays wrapped with plastic film and stored under refrigerated conditions. Changes in total soluble solids, titratable acidity, ascorbic acid, total phenolics, sensory attributes, colour, weight loss, microbial and activities of polyphenol oxidase and peroxidase enzymes were evaluated. Findings: Treatments reduce the weight loss and sensory attributes with higher contents of TSS, titratable acidity, ascorbic acid, total phenolics and suppressed the increase in activities of polyphenol oxidase and peroxidase. Therefore, a postharvest dip of peeled litchi into solutions of chemical preservatives could be suggested to maintain the postharvest quality under refrigeration storage. Treated litchi arils were acceptable (sensory score >7) up to 8 days as compared to 3 days for the control samples during refrigerated storage. Research limitations: No limitations were found. Originality/Value: Further, 1% ascorbic acid and 1% citric acid were recorded to be the best to preserve the quality of minimally processed ‘Mujaffarpur’ litchi during refrigeration storage.
