Effect of Oxalic Acid on Control of Post-harvest Browning of Litchi (Litchi chinensis L.)

Post-harvest browning of litchi is a common phenomenon that occurs due to enzymatic and non-enzymatic reactions. Enzymatic primarily caused by polyphenol oxidase (PPO) activity, leading the formation brown pigments. Non-enzymatic Maillard reaction between reducing sugars amino acids. Factors such as temperature, humidity, mechanical damage can accelerate browning. Proper handling, storage, use antioxidants help minimize post-harvest browning, extending shelf life maintaining visual appeal fruits. The present investigation was laid out in laboratory horticulture department, Sam Higginbottom University Agriculture, Technology Sciences, Prayagraj during year 2022-2023. experiment CRBD with 8 treatments 3 replications. Litchi fruit, Cv. Purvi (about 80%- matured stage), were harvest from Local market Prayagraj, fruit selected for uniformity size colour, blemished diseased discarded. dipped different oxalic acid concentration solution (0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 3.5 4.0mM) Bavistin (0.05mg) control) 10 mint 4 h harvest, then air dried. Each treated packed into plastic punnet wrapped 0.2-mm polyethylene bag, stored an ambient condition. storage studies revealed under refrigerated conditions T8 Oxalic (4.0mM) + (0.05%) treatment showed slower rate reduction on length (cm) weight (g), (%) significantly affected treatments. There significant effect chemical parameters like pH, TSS (0Brix), acidity (%), ascorbic (mg100g), sugar at day’s intervals.