Effect of hot water treatment and oxalic acid at different regimes on storage quality of litchi fruit cv. Rose Scented under ambient conditions

Abstract

A study was conducted in order to examine the efficacy of hot water treatment (HWT) at 980C for 30 seconds and 550C for 12 min. and its combination with oxalic acid (OA) at 0.25 and 10% for 15 min. at room temperature. The control fruits were kept untreated under the same conditions. The fruits were analyzed for physico-chemical characteristics at every one day interval. Combined treatments of HWT (550C, 12 min) and OA (10%, 15 min.) followed by HWT (980C, 30 sec) and OA (10%, 15 min.) recorded significantly the lowest level of browning and spoilage loss, and have registered highest marketability percentage, TSS, ascorbic acid content and titratable acidity. However, results suggest that treatment with HWT (550C, 12 min.) + OA (10%, 15 min.) was most effective in preserving the physiological changes and enhancing quality of litchi fruit.