Table 2.
Changes in the chemical attributes of minimally processed litchi cv. ‘Mauritius’ during shelf life at 12 °C.
| Storage duration | Packaging | TSS (°Brix) | TA (% citric) | TSS:TA | pH |
|---|---|---|---|---|---|
| 5 | P-0 | 19.15 ± 0.16ab | 0.22 ± 0.02a | 84.47 ± 3.26d | 4.44 ± 0.29abcd |
| P-1 | 18.96 ± 0.16ab | 0.17 ± 0.01bc | 110.66 ± 7.19ab | 4.62 ± 0.06ab | |
| P-2 | 18.96 ± 0.17ab | 0.16 ± 0.01c | 124.47 ± 9.71a | 4.71 ± 0.02a | |
| 8 | P-0 | 19.53 ± 0.04a | 0.18 ± 0.01bc | 110.11 ± 3.42ab | 4.50 ± 0.02c |
| P-1 | 17.48 ± 0.64b | 0.19 ± 0.01b | 90.99 ± 7.54cd | 4.34 ± 0.02d | |
| P-2 | 18.38 ± 0.26ab | 0.18 ± 0.01bc | 103.87 ± 4.12bc | 4.71 ± 0.04ab | |
| P-value | |||||
| Storage duration (A) | 0.2151 | 0.0018 | 0.0306 | 0.0022 | |
| Packaging (B) | 0.2060 | 0.5931 | 0.3550 | 0.0003 | |
| A*B | 0.3234 | 0.0005 | 0.0011 | 0.0005 | |
Mean (n = 3) ± standard error in the columns with different lower case letters are significantly different (p ≤ 0.05) along the storage duration. *Shelf life represents the average retail condition. Shelf life (after each sampling day at 1 °C, additional packages were stored for 2 days at 12 °C). Shelf life study samples taken from 1 °C storage was limited to day 9 due to decay. JL = juice leakage; WI = whiteness index; ΔE = total colour change. Data for all the packages for day 11 was discontinued due to high incidence of decay.