Edible coating on litchi (Litchi chinensis Sonn.) for improvement of fruit quality and shelf life: a review
Litchi (Litchi chinensis Sonn.) is one of the most important fruit crops of Sapindaceae family. As far as export of agricultural products is concerned, by virtue of its delicious taste, excellent flavour, attractive appearance and high nutritional value, it has gained popularity in many parts of the world. Litchi peels changes so quickly to brown colour within 1-2 days of harvesting. Post-harvest browning in litchi fruit is mainly associated with degradation of anthocyanin due to aerobic oxidation. However, to stay in global market, which is turning more and more competitive day by day, it is of paramount importance to maintain high standard in the qualities of fruits produced and providing longer shelf life. Many polyamines and SO2 fumigation reduces browning but leaves undesirable residue in fruit that are health hazardous and even neurotoxicity of chemicals has been reported. Keeping the seriousness in the problem and to avoid glut in the market, the present review explores the advances in technology to manage pericarp browning and to maintain overall fruit quality. Edible coating is widely applicable in fresh fruit, vegetable or their fresh-cut materials which are quite safe, environment friendly and economically acceptable. Many types of edible coatings such as polysaccharide-based coatings, cellulose and its derivatives, protein-based coatings are available to overcome losses of economic value, reduces the respiration rate as well as the physiological loss of fruit weight.
Karuna, K., Adarsh, A., Singh, H.K. and Mankar, A. (2018). Edible coating on litchi (Litchi chinensis Sonn.) for improvement of fruit quality and shelf life: a review. Acta Hortic. 1211, 145-152
litchi, pericarp browning, edible coating, shelf-life