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Indian Journal of Horticulture
Year : 2010, Volume : 67, Issue : 4
First page : ( 419) Last page : ( 422)
Print ISSN : 0972-8538. Online ISSN : 0974-0112.

Effect of hot water treatment and oxalic acid at different regimes on storage quality of litchi fruit cv. Rose Scented under ambient conditions

Marboh E.S.*, Lal R.L., Mishra D.S.

Department of Horticulture, College of Agriculture, G.B. Pant University of Agriculture & Technology, Pantnagar 263 415.

*Corresponding author's present address: Division of Fruits and Horticultural Technology, IARI, New Delhi 110 001.

Received:  August,  2009; Revised:  April,  2010; Accepted:  August,  2010.

Abstract

A study was conducted in order to examine the efficacy of hot water treatment (HWT) at 98°C for 30 seconds and 55°C for 12 min. and its combination with oxalic acid (OA) at 0.25 and 10% for 15 min. at room temperature. The control fruits were kept untreated under the same conditions. The fruits were analyzed for physico-chemical characteristics at every one day interval. Combined treatments of HWT (55°C, 12 min) and OA (10%, 15 min.) followed by HWT (98°C, 30 sec) and OA (10%, 15 min.) recorded significantly the lowest level of browning and spoilage loss, and have registered highest marketability percentage, TSS, ascorbic acid content and titratable acidity. However, results suggest that treatment with HWT (55°C, 12 min.) + OA (10%, 15 min.) was most effective in preserving the physiological changes and enhancing quality of litchi fruit.

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Keywords

Litchi, browning index, hot water treatment, oxalic acid, ambient storage.

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