EFFECTS OF NITROGEN GAS AND CLYBIO APPLICATION ON SHELF-LIFE EXTENSION AND SKIN COLOR RETENTION OF RIPE LITCHI

http://www.ijbssr.com/10.55706/ijbssr11105

The experiment was conducted at Horticulture Innovation Lab.BD., Department of Horticulture, Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka. The experiment consisted of ten treatments where litchi fruits were kept in storage, namely Control (no treatments), Clybio spray, Plastic box, Ziploc pack, Plastic box with Clybio spray, Ziploc pack with Clybio spray, Plastic box with N₂ gas, Ziploc pack with N₂ gas, Plastic box + Clybio+ N₂ gas and Ziploc pack + Clybio+ N₂ gas. The study evaluated the effect of these treatments at post-harvest on the percentage of weight loss, Total Soluble Solid (Brix percentage), skin color (L*, a*, b*, C* and h values) and percentage of weight loss and brix (%). It was observed that the lowest percentage of weight loss (20.7%) occurred in the litchis treated with Clybio and stored inside a Ziploc bag at 7 days in storage. The lowest brix percentage was measured (16.5%) when treated with clybio spray and stored in a plastic box. After 7 days in storage, the percentage of weight loss increased along with the increase in brix (%) indicating a significant relationship. The color of the fruit also changed significantly in storage from initial day until the 7^th day. After 7 days in storage, the plastic box + Clybio + N₂ gas treatment produced the best color retention results, with the L* value of 39.8, a* value of 27.1, b* value of 21.6, C* value of 34.7, and h value of 38.6, indicating that the litchi stored under this treatment retained a redder and brighter color. The goal of the study was to extend the shelf-life of litchi while preserving its natural red color during post-harvest storage to command a higher market price and increase profitability.