TAILIEUCHUNG - Effect of edible coating and packaging on physiological and sensory attributes of litchi (Litchi chinensis Sonn.) fruits

An experiment was conducted to study the effect of edible coating and packaging material on physiological and sensory quality of litchi fruits. For this, mature litchi fruits were harvested from HRC, Patharchatta and the selected fruits were treated with Guar Gum, Xanthan Gum and Methyl cellulose (low viscosity and high viscosity)as edible coating at different concentration (, , , ) and stored at 4 ± 1 °C under 90 ± 5% RH. | 2020 9 11 517-526 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 11 2020 Journal homepage http Original Research Article https Effect of Edible Coating and Packaging on Physiological and Sensory Attributes of Litchi Litchi chinensis Sonn. Fruits Shubham N. K. Mishra Ratna Rai Ankit Dongariyal Ravi Kumar and Tribhuwan Pratap Department of Horticulture College of Agriculture Govind Ballabh Pant University of Agriculture and Technology Pantnagar U. S. Nagar Uttarakhand India Corresponding author ABSTRACT Keywords An experiment was conducted to study the effect of edible coating and packaging material on physiological and sensory quality of litchi fruits. For this mature litchi Edible Coating and Packaging Litchi fruits were harvested from HRC Patharchatta and the selected fruits were treated Litchi chinensis with Guar Gum Xanthan Gum and Methyl cellulose low viscosity and high viscosity as edible coating at different concentration Article Info and stored at 4 1 C under 90 5 RH. The results revealed that edible coating Accepted significantly influenced the fruit quality. The physiological loss in fruit weight 07 October 2020 shrinkage in fruit length and breadth volume and sensory characteristics was Available Online significantly improved with guar gum along with packaging in perforated 10 November 2020 brown paper bag. Introduction cooling after harvest and storage at low temperature are one of the most prevalent Litchi Litchi chinensis Sonn. is an important methods for maintaining the appearance and sub-tropical fruit with high commercial value quality of litchi fruit. It means that the in the local as well as international market. ambient temperature is one of the most However once detached from the tree the important factors affecting the litchi fruit fruit loses its qualities including sweet and commercial value

• Nông nghiệp
• Edible coating
• Litchi chinensis
• Litchi fruits
• Packaging on physiological
• Coating materials
• Refined rice bran wax
• Characterization of refined rice
• Alternative edible coating
• Rice bran wax
• Value addition
• Chicken patties
• Shelf life
• Natural preservation
• Chicken patties using an edible coating
• Modified atmosphere storage
• Fresh fruit
• Edible coating for fresh fruit
• Mangifera indica L
• Nanocomposite edible film
• Nanoparticles solution
• Ddeveloped Nanocomposite edible film
• Carica papaya L
• Postharvest technology
• Gum ghatti
• Clove oil
• Aloe vera gel
• Post harvest application on fruits
• Rain forests
• Carnuba wax
• Bitter gourd (Momordica charantia L )
• Postharvest behaviour of bitter gourd
• Impact of edible coatings
• Semper fresh TM
• Vegetable wax
• Lac based
• Biotechnology and food sciences
• Edible film
• Preservation of physicochemical properties
• Physalis peruviana l fruits
• Water vapor permeability
• Coated fruit
• Turkish Journal of Agriculture and Forestry
• Tạp chí Nông Lâm nghiệp
• Biochemical content of cherry laurel
• Prunus laurocerasus L
• Forgotten fruits
• Protein content
• Agaricus bisporus
• Button mushrooms