Impact of Edible Hydrocolloids on Quality and Shelf Life of Litchi (Litchi chinensis Sonn.) Under Ambient Conditions

The present study was conducted to evaluate the efficacy of edible hydrocolloids in inhibiting the pericarp browning and extending the shelf life of litchi under ambient storage conditions (27 ± 3 ℃ & 82 ± 5% RH). Pericarp browning of litchi deteriorates the shelf life and commercial value of fruits. Changes in polyphenol oxidase and peroxidase activity, colour index and concentrations of total phenolics, soluble solids content, titratable acidity and ascorbic acid were measured. Edible coatings, namely carboxymethyl cellulose (CMC), methylcellulose (MC), and acacia gum (AG), extended the shelf life and maintained the postharvest quality of litchi under ambient conditions. CMC had a profound impact on retention of soluble solids content (∼ 65%), titratable acidity (∼ 42%), ascorbic acid content (∼ 24%), and total phenolics (~ 40%) compared to the uncoated fruits until the end of 7 days of ambient storage. Moreover, lesser polyphenol oxidase (∼ 25%) and peroxidise activities (∼ 28%) were observed in CMC coated fruits under ambient conditions. Weight loss and decay incidence was also retarded in CMC coated fruits. Thus, CMC coating can be considered an eco-friendly alternative of chemical preservatives to preserve postharvest quality and reduce pericarp browning of litchi for 7 days.