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  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
  • HortFlora Research Spectrum
Journal : HortFlora Research Spectrum
Volume : Volume 3, Issue 3: September 2014
Page (s) : 254-258
Date of Publication
Print :
29-Sep-2015
Article Type : Full Length Original Article
Online : 29-Sep-2015
Title:
Effect of Postharvest Treatments on Shelf life of Litchi Fruits (Litchi chinensis Sonn.) cv. Rose Scented
Author(s):
Chandra Pandey* and R.L.Lal
*Corresponding Author's E-mail :
chandrahorti85@gmail.com

Abstract

Research was carried out to evaluate the influence of various post harvest treatments on litchi fruits under cold conditions. Cold conditions increased the shelf life of litchi to 18 days. Among all the treatments, Oxalic acid (10 %) dip was most effective in retaining postharvest quality and reducing physiochemical losses. It resulted in minimum browning index (55.47) and spoilage percentage (10.14%). Physiological weight loss was also reduced to minimum (3.72%) in fruits treated with Oxalic acid (10%). Among the chemical parameters, maximum ascorbic acid content(17.69 mg/100g) and TSS (21.940Brix) were also recorded in Oxalic acid(10%) treatment.
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Cite this article as:
Pandey C. and Lal R. L. (2014). Effect of post harvest treatments on shelf life of litchi fruits (Litchi chinensis Sonn.) cv. Rose Scented. HortFlora Res. Spectrum, 3(3):254-258
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