BIOCHEMICAL CHANGES DUE TO STORABLE PACKING MATERIALS IN LITCHI (Litchi chinensis Sonn) FRUIT

Author:
Prakash Awasthi, Dipesh Joshi, Gopi Chataut, Sujan Bogati, Riya Bhandari

Doi: 10.26480/rfna.02.2022.69.75

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Litchi is a delicate, delectable summer boon that is juicy, flavorful, and appealing, with vibrant red color and a high mineral and vitamin content. India and China produce around 91 percent of the world’s litchi, and while production in Nepal is also impressive, it is primarily sold locally. Due to its highly perishable nature, transporting the fruit to distant markets has remained a challenge despite its widespread popularity and demand in domestic and international markets. Postharvest interventions are thus required to maintain litchi fruit quality for a longer period. Packaging is one of these interventions, as it has a direct impact on transpiration losses and respiratory metabolism in litchi fruit. Containment, protection, convenience, and communication are all significant functions of packaging. Previously, gunny bags, bamboo baskets, and hardwood boxes were used for packaging, but corrugated fibreboard (CFB) boxes are increasingly replacing them due to their versatility. Litchi fruit quality preservation could be improved by using modified atmosphere packaging (MAP) in conjunction with postharvest treatments. Litchi’s packaging innovation will necessitate a thorough evaluation of all elements that contribute to fruit deterioration and waste formation.

Pages 69-75
Year 2022
Issue 2
Volume 3