Enhancement of Storage Life and Quality Maintenance of Litchi (Litchi Chinensis Sonn.) Fruit Using Chitosan:pullulan Blend Antimicrobial Edible Coating

An experiment was carried out to investigate the effect of prepared chitosan:pullulan (50:50) blend edible coating enriched with pomegranate peel extract on the quality, sensory attributes and shelf life of litchi fruit cv.Deshithroughout the 18 days storage period at room (23 +/- 3oC, RH- 40-45%) and cold (4 +/- 3oC, RH- 90-95%) temperature. The recorded results revealed that the application of chitosan:pullulan (50:50) blend edible coating exhibited significantly reduce the increasing physiological weight loss, TSS, acidity and browning (color) of litchi fruits during storage as compared to control litchi. Whereas the treated fruit showed lower decreasing weight loss at room (44.49 +/- 0.30%) and 4oC (10.41 +/- 0.16%) temperature as compared to control litchi on 18(th)days of storage. Increasing TSS & TA, decreasing pH, phenolic, flavonoid and antioxidant activity were control by the treatment of edible coating. The sensory characteristics were recorded higher in treated litchi fruits on 9(th)days of storage period at both storage conditions. The results of the sensory evaluation confirmed that the treatment of chitosan:pullulan blend edible coating could be effective to prolong the shelf life of litchi at both storage condition. Paired t test was used to the comparison between the control and treated litchi for both room and cold storage. Significance difference (P <= 0.05) and correlation was analyzed between the control and coated samples of litchi fruit during the storage period. Further study should be needed to evaluate the effect of chitosan and pullulan blend edible coating on other fruits and vegetables.