Quality profile of litchi (Litchi chinensis) cultivars from India and effect of radiation processing |
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| Authors: | Sachin N Hajare Sudhanshu Saxena Sanjeev Kumar Surbhi Wadhawan Varsha More BB Mishra Madan Narayan Parte Satyendra Gautam Arun Sharma |
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| Institution: | 1. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, 721302 West Bengal, India;2. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, 131028 Haryana, India;1. Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture Faisalabad, 38040, Pakistan;2. Department of Chemistry and Biochemistry, University of Agriculture Faisalabad, 38040, Pakistan;1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China;2. Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland;1. Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University, Garbenstrasse 25, 70599 Stuttgart, Germany;2. Department of Crop Science and Natural Resources, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;3. Biological Science Department, King Abdulaziz University, P.O. Box 80257, Jeddah 21589, Saudi Arabia;1. Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;2. Department of Biology, Mahidol Wittayanusorn School, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand;3. Division of Packaging Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand;4. Postharvest Technology Research Institute, Chiang Mai University/Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok 10140, Thailand;1. Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthaya 13000, Thailand;2. Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand |
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| Abstract: | Litchi (Litchi chinensis) is a non-climacteric tropical fruit. The fruit has a short shelf-life making its marketing difficult. Physical, biochemical, microbiological, and organoleptic properties of two major commercially grown Indian cultivars of litchi, ‘Shahi’ and ‘China’ were studied. The effect of gamma radiation processing and low temperature storage on the above parameters was evaluated to standardize the optimal process parameters for shelf-life extension of litchi. Physical and biochemical parameters analyzed included weight, moisture, pH, titratable acidity, texture, color, total and reducing sugar, total soluble solids, vitamin C, and flavonoid content. Weight, moisture content, and pH in the fresh fruit ranged between 21–26 g, 74–77%, and 3.7–4.4, respectively, whereas, total and reducing sugar ranged 10–15, and 10–13 g%, respectively. In ‘Shahi’ vitamin C content was found to be around 17–19 mg%, whereas, in ‘China’ it was 22–28 mg%. Flavonoid content was in the range of 26–34 μg catechin equivalents/g of fresh fruit. Total surface and internal bacterial load was around 4 and 3 log cfu/g, respectively. Surface yeast-mold count (YMC) was ～3 log cfu/g whereas internal YMC was ～2 log cfu/g. Radiation treatment reduced microbial load in a dose dependent manner. Treatment at 0.5 kGy did not significantly affect the quality parameters of the fruit. Treated fruits retained the “good” organoleptic rating during storage. Thus, radiation treatment (0.5 kGy) in combination with low temperature (4 °C) storage achieved a shelf-life of 28 days for litchi fruit. |
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