Abstract:
The experiment was carried out at the Post-harvest Laboratory, Dr. M.A.
Wazed Miah Research Centre, Department of Horticulture, Sher-e-Bangla
Agricultural University, Dhaka. The experiment was laid out in a
Completely Randomized Design with three replications. The present
research was conducted on the aspect of shelf life of litchi through six postharvest
treatments (T
0
: Control; T
1
: CaCl
2
dips; T
: Oxalic acid 2mM +
Bavistin dips; T
3
: Ice dips; T
4
:
2
Ice + Oxalic acid 2mM + 0.05% Bavistin
dips; T
5:
Ice + Oxalic acid 2mM dips; T
6
:
Clean water dips), 2 post-harvest
packaging system (P
0
:Non Packaging; P
1
:
LDPE Packaging) and 2
temperature management (C
0
: Ambient temperature, 26±1
C
temperature). Results revealed that the lowest pericarp browning (0.00%,
0.00%, 5.00%, 10.00%, 20.00% and 40.00% at 3th, 6th, 12th, 18th, 24th,
and 30th days after storage respectively) was found when litchi fruits
treated with Ice and 2mM oxalic acid with 0.05% fungicide (Bavistin)
solution and packaged with LDPE bag and stored at 5
0
C temperature
(T
4
P
1
C
). Again the highest amount of vitamin C content (26.89 mg/100g
at the end of shelf life) and the longest shelf life was observed in T
1
The best performance was observed in the hydro cooled litchi fruits dipped
into 2mM oxalic acid with 0.05% fungicide (Bavistin) solution and
packaged with LDPE bag and stored at 5
0
C for long term storage.
0
C; C
1
: 5
4
P
1
0
C
1.
Description:
A Thesis
Submitted to the Department of Horticulture,
Sher-e-Bangla Agricultural University, Dhaka,
in partial fulfillment of the requirements
for the degree
of
MASTER OF SCIENCE (MS)
IN
HORTICULTURE
SEMESTER: JANUARY-JUNE, 2018
