Effect of Arabic Gum Coating on Postharvest Quality of Litchi (Litchi chinensis) Fruits

Litchi is very delicate in nature and highly perishable, which accounts for its short shelf life. Pericarp browning and aril decay of litchi fruits shorten post-harvest storage and thus reduce market value. It is necessary to use postharvest techniques for the extension of litchi shelf life. Application of arabic gum as edible coating could be considered as a useful approach to maintain its product quality during preservation. Ojective of the present study focused on the effect of arabic gum coating on some physicochemical, microbial and sensory characteristics of litchi during preservation. Optimal results showed that weight loss, pH, total soluble solids, titratable acidity and ascorbic acid; total plate count; sensory characteristics could be maintained at appropriate levels by coating litchi with 0.15% arabic gum. The present study attempted to investigate some of the most significant findings to extend the shelf life of litchi fruit.

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