Application of Oxalic Acid and 1-Methylcyclopropane (1-Mcp) with Low and High-Density Polyethylene on Post-Harvest Storage of Litchi Fruit

Md. Saddam Hossain, Karna Ramachandraiah, Rashidul Hasan, Rabiul Islam Chowdhury, Kawser Alam Kanan, Shakil Ahmed, Md. Aslam Ali, Md. Tariqul Islam and Maruf Ahmed
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Md. Saddam Hossain: Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
Karna Ramachandraiah: Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
Rashidul Hasan: Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
Rabiul Islam Chowdhury: Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
Kawser Alam Kanan: Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
Shakil Ahmed: Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
Md. Aslam Ali: Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
Md. Tariqul Islam: Department of Horticulture, Hajee Mohammad Danesh Science and Technology University, Basherhat 5200, Bangladesh
Maruf Ahmed: Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh

Sustainability, 2021, vol. 13, issue 7, 1-16

Abstract: The present study investigates the effects of oxalic acid and 1-methylcyclopropane (1-MCP) treatments in combination with low-density polyethylene (LDPE) and high-density polyethylene (HDPE) on the post-harvest storage of litchi fruits. The physicochemical properties, bioactive compounds, antioxidant activities, and dismutase enzyme activity (SOD) of treated and untreated litchi fruits were examined during 30 days of storage at 4 ℃. The most effective combination was 1-MCP and HDPE packaging, which lowered the weight loss and preserved the red pericarp. Fruits treated with 1-MCP and HDPE also exhibited higher content of ascorbic acid (74.73–34.95 mg/100 g), total phenol (55.70–28.83 mg/100 g), and total flavonoid content (82.46–48.54 mg/100 g), whereas anthocyanin content (0.24–0.39 mg/100 g) was lowered during the entire storage period. In addition, higher levels of DPPH activity, reducing power, and SOD activity were observed in 1-MCP and HDPE-treated fruits. While antioxidants, SOD activities, and acidity were positively associated with total phenol and flavonoid content, these were negatively associated with anthocyanin content. Thus, the combined treatment of 1-MCP and HDPE are proposed as a sustainable strategy to preserve red pericarp, improve quality, and increase fruit shelf life of litchi.

Keywords: litchi; 1-MCP; oxalic acid; LDPE; HDPE; storage (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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