Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage

Abstract

This study attempts to report the effect of high pressure processing (100, 200 and 300 MPa for 5, 10 and 15 min at 27 ± 2 ℃) on quality and shelf life extension of 'Bombai' variety peeled litchi fruits during refrigerated storage (5 ℃). High pressure processing significantly increased total colour difference, browning index, drip loss and total soluble solids, whereas pH decreased after processing. Also, ascorbic acid content significantly decreased after high pressure processing and retention of 83.5% was observed. Texture profile analysis showed that pressurization significantly affected firmness and increased cohesiveness, gumminess, springiness and chewiness of litchi fruits. Pressure-induced firming effect was observed at 100 and 200 MPa pressure. A maximum of 3.29, 3.24 and 3.77 log10 cycles reduction in aerobic mesophiles, yeast & mold and psychrotrophs count, respectively, was achieved after pressurization of 300 MPa for 10 and 15 min treatments. During storage, samples treated at 300 MPa for 10 and 15 min showed relatively minimal changes in physico-chemical attributes, textural parameters and maintained lower viable microbial counts. Treatments at 300 MPa for 10 min and 15 min were found to enhance the shelf life of litchi fruits up to 32 days as compared to 12 days of untreated during refrigerated storage (5 ℃).

Keywords: Colour; ascorbic acid; browning index; microbiological quality; shelf life; texture profile analysis.