Effect of coating formulations and packaging perforations on physiological properties of Litchi under cold storage conditions

Abstract

The application of coating and packaging methodologies exerted a substantial influence on the physiological weight reduction of litchi fruits subjected to various treatments, exhibiting a discernible range of 3.31% to 5.74%. Notably, the pivotal attribute of firmness, a determinant factor influencing market acceptance, was found to be intricately linked to the water content and post-harvest metabolic alterations in litchi specimens. Within the realm of cold storage conditions, the hardness of coated litchi fruits demonstrated a spectrum spanning from 15.51 to 21.89 N. Noteworthy is the observation that the minimum hardness (15.51 N) was achieved under specific experimental parameters, including α-Tocopherol at a concentration of 0.5%, Chitosan at 1.5%, salicylic acid at 1.5 mM, and a perforation percentage of 0.3%.