Abstract

Chitosan, a derivative of chitin, is a natural carbohydrate that has various applications owing to its superior characteristics. Litchi is very delicate in nature and highly perishable, which accounts for its low shelf life. Litchi (Litchi chinensis) highly perishable due to rapid loss of bright red peel colour which turns brown within few hours. Pericarp browning considerably reduces the shelf life and value of litchi fruits. In our current study, the effect of CMC layer-by-layer coating with chitosan for enhancing the shelf life and quality of litchi fruit under ambient storage condition was evaluated. This research was conducted from 2018 to 2019 in the scientific laboratory of Soc Trang Nanotech Ltd. Results clearly revealed that 2.0% CMC as the first layer and 1.5% chitosan as the second layer were appropriated to control pericap browning as well as maintain firmness, total soluble solid and total titratable acidity of litchi fruit during preservation.