Effects of packaging and duration on quality of minimally processed and unpitted litchi cv. ‘Mauritius’ under low storage temperature

Abstract

Pericarp drying is a major postharvest challenge affecting the shelf life of litchi fruit resulting in loss of market value and consumer rejection. Sulphur dioxide (SO 2 ) is considered an allergen due to its ability to cause irritation in people, particularly those vulnerable to asthma. Thus, the objective of this study was to investigate the effects of packaging and storage duration without SO 2 on the quality attributes of minimally processed litchi fruit cv. 'Mauritus'. Minimally processed litchi cv. 'Mauritius' were packed inside clamshell trays with different perforation sizes: 0 (P-0), 1.1 mm (P-1), and 5.4 mm (P-2) and stored at 1 C for 15 days, and then held at 12 C for 2 days for shelf life study (mimicking retail practices). The least mass loss % was observed in fruit packaged under P-0 followed by P-1 and P-2 until the end of storage. Fruit packed in P-2 (5.4 mm perforation) had the highest firmness compared to samples from other packages, but, they also had the highest decay incidences at day 9. The TSS ( Brix) was highest in fruit packed under P-0 followed by P-2 than P-1 at the end of storage. The TSS:TA increased significantly with storage duration with highest value obtained on day 9 in P-0 (121.63) in comparison to P-1 (108.44) and P-2 (103.35). Ascorbic acid and radical scavenging activity declined with prolonged storage irrespective of package type. Overall litchi fruit were better maintained in non-perforated and 1.1 mm perforated clamshell trays up to 9 days, without decay incidences.

Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films

“…As a result, food preservation is a huge challenge in the whole world. In order to extend the shelf-life of food, a variety of physical, chemical and biological techniques, including low-temperature storage, controlled atmosphere storage, heat treatment, irradiation treatment and the use of preservatives have been used [ 3 , 4 , 5 , 6 ]. In the last decade, alternative food preservative techniques have emerged, considered as promising alternatives to gradually replace the traditional preservation process, especially films with a certain function in food packaging, which has become the research hotspot.…”

“…For example, the tensile strength of a starch film added with cellulose was increased by 18 times, and the water vapor transmission ratio was reduced compared with the starch film without cellulose. Riaz et al [ 3 ] found that blending pectin and chitosan at a ratio of 1:1 increased tensile strength, reduced water solubility, water vapour permeability and oxygen permeability. Therefore, pectin and chitosan composites could be used as a film matrix to improve the tensile strength and barrier properties.…”

Enhancement of Storage Life and Quality Maintenance of Litchi (Litchi Chinensis Sonn.) Fruit Using Chitosan:pullulan Blend Antimicrobial Edible Coating

“…In this investigation the longest market life of litchi fruit at 5 ± 1ºC for 30 days as compared to the storage at ambient condition. However, the main postharvest challenges such as pericarp browning, dehydration, decay, loss of quality, flavor, and shelf life during the storage period (Mphahlele et al, 2020). The postharvest management strategies and novel technologies i.e.…”

Effects of active and passive modified atmosphere packaging on biochemical properties of cut Dendrobium orchid flowers

“…Flower senescence was also closely related to membrane permeability ( Wang, 1990 ). Increased membrane permeability led to petal senescence, loss of turgor, and visible wilting due to higher cellular electrolyte leakage ( Mphahlele et al., 2020 ; Faragher et al., 1987 ). According to Leverentz et al.…”