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<p>This study aims to preserve the postharvest quality of litchi cv. ‘Rose Scented’ through the application of gamma radiation and edible coatings. Gamma radiation was used for samples weighing 2 kg each (0.8 kGy, 1.0 kGy and 1.2 kGy) in the Radiation and Isotopic Tracer Laboratory (RITL, College of Basic Science and Humanities, Pantnagar). Then, chitosan (1.0% and 1.5%) and <i>Aloe vera</i> gel (10%, 25% and 50%) coatings were applied to the radioactive samples according to the treatment combinations. The treated samples were stored at a&#xa0;low temperature of 2 °C in perforated plastic bags and evaluated at alternate intervals of 4&#xa0;days until 20&#xa0;days of storage, during which various analyses were conducted to evaluate their physical, bioactive, and sensory properties. The study included 2&#xa0;years of data. A&#xa0;comprehensive evaluation revealed that T<sub>3</sub> (1.0 kGy) had the minimum browning index (2.49) after 20&#xa0;days of storage, which was also superior in terms of the chemical attributes of total phenolics, total flavonoids, antioxidant activity and total anthocyanin content, i.e., 22.62 mg GAE/g, 3.80 mg CEz/g, 39.11 mg/100 g and 23.58 mg/100 g, respectively. This treatment was found to be significantly effective in preserving the physiological and biochemical activities of litchi fruits. Compared to untreated fruits, the shelf-life of the treated litchi fruits was extended, and their postharvest quality attributes were maintained for three to four times longer. This finding is important for improving the preservation and marketability of litchi fruits stored under refrigerated conditions.</p>

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Storage Stability Assessment of the Postharvest Quality of the Litchi Cultivar ‘Rose Scented’ Via Gamma Radiation and Surface Edible Coating

  • 期刊论文

  • 发表日期：

    2025年7月3日

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  • Nikesh Chandra,
  • Satish Chand,
  • Omveer Singh,
  • Ranjan Kumar Srivastava,
  • Ajay Singh,
  • Bhawana Mamgain,
  • Sandeep Kumar,
  • Rohit Sharma

摘要

This study aims to preserve the postharvest quality of litchi cv. ‘Rose Scented’ through the application of gamma radiation and edible coatings. Gamma radiation was used for samples weighing 2 kg each (0.8 kGy, 1.0 kGy and 1.2 kGy) in the Radiation and Isotopic Tracer Laboratory (RITL, College of Basic Science and Humanities, Pantnagar). Then, chitosan (1.0% and 1.5%) and Aloe vera gel (10%, 25% and 50%) coatings were applied to the radioactive samples according to the treatment combinations. The treated samples were stored at a low temperature of 2 °C in perforated plastic bags and evaluated at alternate intervals of 4 days until 20 days of storage, during which various analyses were conducted to evaluate their physical, bioactive, and sensory properties. The study included 2 years of data. A comprehensive evaluation revealed that T3 (1.0 kGy) had the minimum browning index (2.49) after 20 days of storage, which was also superior in terms of the chemical attributes of total phenolics, total flavonoids, antioxidant activity and total anthocyanin content, i.e., 22.62 mg GAE/g, 3.80 mg CEz/g, 39.11 mg/100 g and 23.58 mg/100 g, respectively. This treatment was found to be significantly effective in preserving the physiological and biochemical activities of litchi fruits. Compared to untreated fruits, the shelf-life of the treated litchi fruits was extended, and their postharvest quality attributes were maintained for three to four times longer. This finding is important for improving the preservation and marketability of litchi fruits stored under refrigerated conditions.