tailieunhanh - Effect of post harvest treatments for enhancing shelf life of ‘Litchi’(Litchi chinensis Sonn.)

A Laboratory experiment was conducted to study the “Effect of Post harvest treatments for enhancing shelf life of „Litchi‟ (Litchi chinensis Sonn.)” at the experimental Laboratory, School of Agriculture, Lovely Professional University, Phagwara during summer season of 2017- 18. | Effect of post harvest treatments for enhancing shelf life of Litchi Litchi chinensis Sonn. 2018 7 8 1040-1047 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 08 2018 Journal homepage http Original Research Article https Effect of Post Harvest Treatments for Enhancing Shelf Life of Litchi Litchi chinensis Sonn. Ramandeep Kaur Gurpreet Singh Deepika Saxena and Gurpreet Singh Department of Horticulture Lovely Professional University Phagwara Jalandhar 144411 India Corresponding author ABSTRACT A Laboratory experiment was conducted to study the Effect of Post harvest treatments for enhancing shelf life of Litchi Litchi chinensis Sonn. at the experimental Laboratory School of Agriculture Lovely Professional University Phagwara during summer season of Keywords 2017- 18. The experiment was laid out in a Completely Randomized Design CRD with three replications. There were eight treatments used in which one control and remaining Litchi Shelf life treatments consist Chitosan 1 Ascorbic Acid 5 Ascorbic Acid 10 Citric Acid Chitosan Ascorbic acid Citric acid 5 Citric Acid 10 Oxalic Acid 5 and Oxalic Acid 10 . The Fruits were Oxalic acid dipped in different solution of these chemicals. The physical and chemical parameters of fruits were collected at 1st 3rd 5th and 7th day at room temperature. The fruits were spoiled Article Info after 7th day at room temperature. Post harvest storage studies revealed that under ambient and cold storage conditions chitosan 1 treatment showed slower rate of reduction on size Accepted 08 July 2018 of fruits weight and fruit volume and were significantly affected by treatments. There was Available Online significant effect of treatments on chemical parameters like TSS ascorbic acid total sugar. 10 August 2018 The highest TSS was recorded from the fruits treated with oxalic acid 5 . The maximum total sugar was .

• Nông nghiệp
• Shelf life
• Ascorbic acid
• Citric acid
• Oxalic acid
• Litchi (Litchi chinensis Sonn )
• Processing of nephrolepis exaltata
• Nephrolepis exaltata
• Glycerine to enhance shelf life
• Enhance shelf life by drying
• Crosslinking agent
• Quercetin and shelf life
• Shelf life extension of paneer
• Quercetin on quality
• Chitosan nanocomposite film cross linked
• Ebook Life in the sea the continental shelf
• Life in the sea the continental shelf
• A vulnerable resource
• Solutions and answers
• Food chains and photosynthesis
• Kingdoms of living things
• Mixed fruit jam
• Blended mixed fruit jam
• Their shelf life
• Protocols for preparation
• Star fruit (Averrhoa carambola)
• Bio formulatoin
• Enterobacter cloacae
• Shelf life and Fly ash
• Shelf life study
• Halotolerant phosphate solubilizing enterobacter cloacae HFZ H4
• Carrier materials
• BiOWiSHTM washing treatment
• Extending shelf life of mango
• Extending shelf life
• Developing countries
• Storage and transportation
• Quality and shelf life
• Mango (Mangifera indica L ) cv kesar
• NAA application on quality
• Shelf life of mango
• Polyamines and NAA application
• Ohmic heating
• Fruit juice
• Shelf life enhancement
• Ohmic heating as an alternative
• Visual quality
• Shelf life and nutrients
• Tropical conditions of India
• Foliar application of micronutrient
• Micronutrient on quality
• Shelf life in table grapes
• Gum arabic
• Sugars and total soluble solids
• Shelf life of Kinnow fruits
• Different chemical treatments
• Capsicum annum L
• Salicylic acid derivatives
• Extend shelf life of sweet pepper
• Post harvest
• Giant mushroom
• Giant mushroom for increasing shelf life
• Macrocybe gigentium
• Bacterial bioagents
• Liquid formulation
• Different oils
• Bacterial bio agents
• Gamma irradiation
• Shelf life of custard apple
• Post harvest treatments
• Combined effect of gamma irradiation
• Biochemical changes
• Time of harvest
• Pre packaging calcium chloride treatments
• Quality of Moringa
• Oregano essential oil
• Edible packaging film treated
• Essential oil of oregano
• Shelf life of paneer
• Influence of ethylene absorbents
• Ethylene absorbents
• Ethylene absorbents on shelf life
• Shelf life of bitter gourd
• Fruits during storage
• Palm wine
• Plant extracts
• Shelf life stability
• Indigenous palm wine products
• Microbial flora
• Citrus reticulata blanco
• Micronutrient application on growth
• Fruit retention
• Shelf life of Kinnow
• Rainfed conditions
• Bitter gourd
• Standardization of prepackaging materials
• Storage environment
• Post harvest shelf life of bitter gourd
• Potassium permanganate
• Silver nitrate chemicals
• Shelf life of guava fruits
• Guava fruits
• Different packaging materials
• Shelf life of marigold
• Different harvesting seasons
• Acceptable marketable quality
• Fructose oligo saccharide
• Low sugar confection
• Reduced sugar jelly confection
• Studies on shelf life evaluation
• Trichoderma harzianum
• Shelf life study of Trichoderma harzianum
• Antagonistic activity
• Ambient condition
• SO2 releasing pad
• Shelf life and strawberries
• Shelf life of strawberry
• Sulphur dioxide pads on enhancement