Cold Storage Influences the Physico-Chemical Characteristics of Litchi (Litchi chinensis Sonn.)

The studies were carried out to investigate the effects of low temperature storage on the physico-chemical characteristics of litchi (Litchi chinensis Sonn) cvs. ‘Bedana’ and ‘Serai’ fruit. Fruit of both cultivars were stored at 5°C for 0, 7, 14, 21 and 28 days to determine their physico-chemical characteristics immediately after each removal. During storage fruit firmness and sensory values increased, and pericarp browning index, postharvest disease index and peel color acceptability index were increased in both cultivars. Fruit weight loss, pericarp browning and disease severity index were higher in ‘Serai’ than ‘Bedana’ fruit. The fruit of cultivar ‘Bedana’ exhibited higher aril: stone ratio than ‘Serai’. Flavor, texture and aroma changed rapidly in ‘Serai’ than ‘Bedana’ fruit. The pH of fruit juice showed slightly increasing trend during 28 days of storage, while SSC (Soluble solids concentration), TA (titratable acidity), levels of ascorbic acid and total sugars showed decreasing trend. Fruit of cultivar ‘Bedana’ exhibited higher levels of total phenolic contents (TPC) than ‘Serai’ both for pericarp and pulp tissues. Concentrations of TPC were higher in fruit pulp than pericrp tissues. The fruit of cultivar ‘Bedana’ were found superior having lower weight loss, pericarp browning and disease severity index, and with higher flavor, texture, aroma, SSC, TA, total sugars and TPC.