Influence of Postharvest Treatment of Oxalic Acid on Shelf Life and Quality of Litchi Fruit cv. Muzaffarpur

Influence of Postharvest Treatment of Oxalic Acid on Shelf Life and Quality of Litchi Fruit cv. Muzaffarpur



S. Poudel, A.K. Shrestha, K. Mishra, T.P. Gotame, R. Regmi



A lab experiment was conducted in central laboratory of
AFU, Rampur, Chitwan, Nepal, in first week of June in 2015 to assess
the influence of acid on the pericarp browning and other keeping quality
of litchi fruits after harvest. The experiment was carried out in
Completely Randomized Design comprising five treatments; control,
distilled water dipping for 5 minutes, oxalic acid @ 1%, oxalic acid @
3% and oxalic acid @ 5% with four replications. The fruits treated with
oxalic acid @ 5% retained more acceptable colour than those on other
treatments. The cumulative physiological loss in weight (PLW) was
minimum (9.15 %) with oxalic acid @ 5% treated fruits. Also, minimum
spoilage loss of 13.9 % was found in the treatment oxalic acid @ 5% as
compare to control. Thus, oxalic acid @ 5% was observed promising to
improve the shelf life of litchi fruits after harvest so that fruits
could be kept in better condition for about 10 days. 



10.22161/ijeab/1.4.38



http://ijeab.com/upload_document/issue_files/38%20IJEAB-DEC-2016-11-Influence%20of%20Postharvest%20Treatment%20of%20Oxalic%20Acid%20on%20Shelf%20Life%20and%20Quality%20of%20Litchi%20Fruit%20cv.%20Muzaffarpur.pdf



http://ijeab.com/submit-paper/

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