




































 Agricultural Science; Vol. 2, No. 1; 2020 
ISSN 2690-5396   E-ISSN 2690-4799 

https://doi.org/10.30560/as.v2n1p144 

144                             Published by IDEAS SPREAD 
 

Effects of Polypropylene Bag on Storage Properties of Litchi (Litchi 
Chinensis Sonn.) 

Fakhar Uddin Talukder1, Md. Sohanur Rahman2 & Md. kamrul Hassan3 
1, 2 Scientific Officer, Pest Management Division, Bangladesh Jute Research Institute, Manik Mia Avenue, Dhaka-
1207, Bangladesh 
3 Professor, Department of Horticulture, Bangladesh Agricultural University, Mymensingh -2202, Bangladesh  
Correspondance: Md. Sohanur Rahman, Scientific Officer, Entomology Department, Bangladesh Jute Research 
Institute, Manik Mia Avenue, Dhaka-1207, Bangladesh. E-mail: sohanbau2010@gmail.com 
 
Received: March 28, 2020   Accepted: April 28, 2020   Online Published: May 3, 2020 
 
Abstract 
The present study was run in the laboratory of the Department of Horticulture, Bangladesh Agricultural University, 
Mymensingh during the period of 15 May to September, 2016. The objectives of the study were to determine the 
effects of different postharvest treatments on the storage behaviour of litchi. Eight postharvest treatments viz., 
control, fruits stored in 50µ polypropylene bag at ambient temperature, fruits stored in 75µ polypropylene bag at 
ambient temperature, fruits stored in 100µ polypropylene bag at ambient temperature, fruits stored at 4ºC 
temperature, fruits stored in 50µ polypropylene bag at 4ºC temperature, fruits stored in 75µ polypropylene bag at 
4ºC temperature, fruits stored in 100µ polypropylene bag at 4ºC temperature were assigned to the litchi fruits. The 
single factor experiment was laid out in a completely randomized design with three replications. 75µ 
polypropylene bag at low temperature (4ºC) caused minimal weight loss, whereas, the untreated fruits exhibited 
maximal weight loss. The pericarp turned brown within 4 days of storage in the untreated fruits, while 
polypropylene bags helped keep its bright red colour, but microbial decay was evident at the end of the storage 
period. Different postharvest treatments showed highly significant variation in the shelf life of litchi. Among the 
treated and untreated fruits, 75µ polypropylene bag at low temperature (4ºC) treatment exhibited better storage 
performance. The fruits kept in 75µ polypropylene bag at 4°C showed the highest shelf life (20.67 days) followed 
by 50µ polypropylene bag at 4°C (20.33 days), and it was the lowest in the untreated fruits (3 days). 
Keywords: litchi, polypropylene bag, temperature, postharvest, shelf life 
1. Introduction 
Litchi (Litchi chinensis Sonn.) is called as one of the kings of sub-tropical fruits and famous for its excellent 
quality such as juiciness, slightly sour-sweet taste, characteristics pleasant flavor and for attractive colour. It is 
under the family Sapindaceae and subfamily Nepheleae. A white to cream coloured translucent pulp surrounding 
a glossy brown seed is its edible portion. The pulp is grape-like in texture, very succulent, aromatic and is 
characterized by sweet and acid tastes (Cavaletto, 1980). This fruit is originated in china, cultivated for 300 years 
and was introduced to Burma and India by the end of the 17th century (Goto, 1960; Liang, 1981). It was introduced 
into Australia, South Africa and Hawaii by the end of the 19th century (Menzel and Simpson, 1986). Other litchi 
growing countries of the world are Bangladesh, Pakistan, the Philippines, Thailand, Madagascar and Hong Kong. 
Litchi fruit is so popular and major table fruit in Bangladesh. It is demanded by all classes of people. Litchi 
cultivating districts are Dinajpur, Rajshahi, Rangpur, Jessore, Pabna, Chittagong, Dhaka, Sylhet and Mymensingh. 
According to BBS (2006) Bangladesh produces 73000 mt of litchi per annum from 1619.43 hectares of land. 
Litchi is known as a non-climacteric fruit (Wills et al., 2004) and it spoils its quality very quick after harvesting. 
The first and important visual sign of fruit quality deterioration is pericarp browning. It is considered the most 
important postharvest problem of litchi. Browning is normally caused by dehydration of the pericarp. When fruits 
loss a few percent of the harvested pericarp fresh weight it starts to brown. (Jiang and Fu 1999). The study mainly 
highlights on pericarp browning reduction of litchi and therefore, the biochemistry of browning needs to be clearly 
realized. The prominent colours of mature litchi fruits are largely due to a range of anthocyanins located in the 
mid to upper mesocarp (Underhill and Critchley, 1993).  



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Ivi and Banik (2003) conducted an experiment on the effect of sulfur treatment followed by HCl dipping on the 
retention of litchi pericarp colour and fruit quality- by storing in polyethylene bag and polypropylene packaging. 
They reported that physiological loss in weight was lower in fruits in polyethylene bag than in polypropylene 
packaging. Chaiprasart (2005) ran an experiment with litchi fruit packed in tray and wrapped in polyethylene and 
polyvinyl chloride films and fruits were stored at 5°C. He found that fruits wrapped in polyethylene showed slight 
changes in weight loss and the peal was brighter than polyvinyl chloride during 12 days of storage. Roy (2002) 
studied the postharvest behaviors of litchi cv. ‘Bombai’ and ‘Bedana’. He noticed that fruits preserved in 
unperforated polyethylene bag without litchi leaves at low temperature (7-8 °c) showed minimal weight loss and 
gave the longest shelf life (21.50days) than the fruits kept in unperforated polyethylene bag with or without litchi 
leaves, oil coated fruits kept in unperforated polyethylene bag without litchi leaves. Kamleshwar (2001) reported 
that litchi fruits covered with shisam (Dalbergia sisso)leaves, litchi leaves, polyethylene bag, paper cuttings and 
perforated polyethylene bags and kept in a basket for storage, the treatments shisam leaves, litchi leaves, 
polyethylene bags deteriorated and become inedible on the 5th day. The fruits of the treatment last perforated 
plastic bags were fairly to maintain acceptable quality until the 7th days of storage where the rest of the treatments 
did not perform well.  
Fontes et al. (1999) investigated the influence of low density polyethylene, PVC and temperature (27 or 50C) on 
litchi cv. ‘Brewster’ during storage. Regardless of temperature low density polyethylene (LDP) film (non 
perforated) had the lowest water loss throughout the storage period and at 27°C LDP were able to reduce the rate 
of browning until 8th day after harvest. Liang et al. (1948) conducted an experiment to study the effect of 3 types 
of packaging materials on litchi fruit. They found that at room temperature weight loss was reduced by 10.4% and 
proportion of good fruits were 96.2% and 71.4% after 3 and 5 days of storage when fruits were packed in Litchi 
chinensis leaves inside plastic boxes. Mitra et al. (1996) studied the effect of polyethylene at low temperature on 
litchi cv. ‘Bombai’ during storage. Ripe litchi fruits were harvested and placed in perforated polyethylene bags 
and stored at 0°C, 4°C and at ambient temperature. The control fruits were dipped in water and stored at ambient 
temperature. Results showed that wrapping fruits in polyethylene bags gave the longest life with better quality at 
4°C than at 0°C (up to 18 and 16 days, respectively). Bluller et al. (1983) stated that it was possible to store fully 
ripe litchi fruits in perforated polyethylene bags for up to 35 days at 3.3°C. 
Sing et al. (2004) reported that polythene wrappers having 20% vent+Ca (NO3)2 at 1.0, 1.5 and 2% recorded 
minimum spoilage percentage (20.50, 20.50 and 20.00) in Purbi and 19.17, 20.50 and 20.33 in ‘manaraji’ cultivars, 
respectively on the thirteenth day of storage. A maximum economic life of 11 days was also observed using the 
same treatments in both cultivars. According to Techavuthiporn et al. (2006) fruit shelf life increased from 20 days 
in 21% O2 (air) to 32 days in 3-8% O2. Rajak et al. (2004) conducted an experiment with litchi cv. ‘Shahi’ fruit by 
sulphur fumigation and packed in different packaging materials. They observed 21 days (longest) shelf life in 
sulfur fumigated fruit in polythene bags at 14ºC and 2 days (shortest) in untreated fruits at 31ºC. Ramma (2004) 
observed that litchi fruit treated with sulfur fume and dipped in 3% HCl extended the storage life to 5 weeks under 
storage at 2°C and 90-95% RH. compared to 2 weeks for sulfur treated fruits that were not acid treated. 
Semeerbabu et al. (2007) found that the shelf life of litchi fruits were 21 days which were treated with SO2 fume 
followed by 4% HCl dip and packed in LDPE film pouches at 2±1°C. Mitra and Kar (2001) obtained the best 
results under the treatments on fruits using litchi perforated polyethylene at 0 and 4ºC, where minimum 
physiological loss in weight up to 8 days of storage was observed and storage life was extended up to 14 and 18 
days, respectively. According to Lin et al. (2003) the postharvest life of fruit at ambient temperature is less than 
3days. Lin (1999) conducted an experiment with litchi fruits cv. ‘Huoli’ and ‘Heiyell’. He noticed that fruit treated 
with polysaccharide solution in combination with various disinfectants and stored in plastic bag at room 
temperature give the best results with 84.2-89.2% sound fruits after 12 days for storage, whereas the controls had 
only 4% sound fruit after 4 days of storage.  
The need to increase the shelf life and reduce postharvest browning of litchi is of paramount importance. So, the 
present study has been undertaken to find out suitable postharvest treatment to reduce pericarp browning & extend 
shelf life of litchi. 
2. Materials and Methods 
The experiments were carried out at the laboratory of the Departments of Horticulture, Bangladesh Agricultural 
University, Mymensingh during the period from 15 May to 15 September, 2016. The litchi variety, namely 
‘Bombai’ was chosen as experimental materials for the current investigation of the experiment. The experimental 
litchies were collected from the local growers of Ishwardi, Pabna. The maturity of the fruits was determined by 
the flatness of tubercles and comparative smoothness of epicarp. The commercially important litchi variety namely 



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‘Bombai’ was used for the present experiment. The single factor experiment consists of Eight (8) treatments as 
T0= control (Fruits under ordinary conditions without wrapping), T1= Fruits wrapped in 50µ polypropylene bag at 
ambient temperature, T2= Fruits wrapped in 75µ polypropylene bag at ambient temperature, T3= Fruits wrapped 
in 100µ polypropylene bag at ambient temperature, T4= Fruits stored at 4°C temperature, T5= Fruits wrapped in 
50µ polypropylene bag at 4°C temperature, T6= Fruits wrapped in 75µ polypropylene bag at 4°C temperature and 
T7= Fruits wrapped in 100µ polypropylene bag at 4°C temperature. The single factor experiment was laid out in 
completely randomized design with three replications of 8 fruits. A total of 192 fruits of more or less similar shape 
and size and free of visible disease symptoms were randomly selected from the harvested fruits. Among 8 fruits 
in each replication of each treatment 4 fruits were marked to investigate colour, pericarp browning, total weight 
loss, disease incidence, disease severity, isolation and identification of causal pathogens, shelf life and the 
remaining 4 fruits were kept unmarked conditions for destructive sampling to examine moisture content, dry matter 
content, TSS, pulp to peel ratio, vitamin C and pulp pH. All the marked and unmarked fruits were then subjected 
to the following treatments as per the experimental design: Thirty-six fruits were randomly selected from the lot 
and kept on brown paper placed on the laboratory floor at ambient conditions without imposing any treatment. 
Polypropylene bag with the thickness of 50µ, 75µ and 100µ (35X24 cm) were used for this treatment. Twelve 
fruits were kept the Polypropylene bag for each replication. The top of the bag was tied by using thread and 
then placed on brown paper for observation at ambient condition. Fruits were kept in low temperature (4ºC). 
Twelve fruits were taken in a petridish and then placed on brown paper for observation at low temperature 
condition.  
The fruits into polypropylene bag were kept into refrigerator at temperature of 4°C. Polypropylene bag with the 
thickness of 50µ,75µ and 100µ (35X24 cm) were used for this treatment. Twelve fruits were kept the 
Polypropylene bag for each replication. The top of the bag was tied by using thread and then placed on brown 
paper for observation at low temperature (4°C) condition. The parameters studied include: colour, browning, 
pulp to peel ratio, total weight loss, moisture content, dry matter content and shelf life. The above parameters were 
studied as per the following methods. Among 12 fruits in each replication 6 fruits were used for destructive 
sampling at 2 days interval to investigate several parameters including moisture content, dry matter content, pulp 
to peel ratio. The remaining 6 fruits were used to investigate colour, browning, total weight loss and shelf life.  
2.1 Colour 
Days required to reach different stages of colour during storage and ripening were determined objectively using 
numerical rating scale of 1-6, where 1 = ‘green’, 2= ‘breaker’ or 10-<30% coloured, 3 = 30-<50% coloured, 4 = 
50-<70% coloured, 5 =70-<90% coloured and 6 = fully coloured. Similar rating scale was used by Hassan, (2006) 
for mango. 
2.2 Pericarp Browning 
Days required to reach different stages of browning during storage and ripening were determined using numerical 
rating scale of 1-5, where, 1 = 10-<30% brown, 2 = 30-<50% brown, 3 = 50-<75% brown, 4 =75-<90% brown 
and 5 = 90-<100% brown. 
2.3 Pulp to peel ratio 
The fruits were peeled at the 3rd, 6th and the 9th day's storage. After separating, the peel and pulp weights were 
taken separately by using an electric balance and then the pulp to peel ratio was calculated. The pulp was then used 
for other chemical analyses. 
2.4 Total weight loss 
6 fruits of each replication of each treatment were weighed by using an electric balance at the first day of storage 
and at every 2-day intervals. Weight loss of fruit was estimated during storage by using the following formula: 

Weight loss (%) =  
IW

FW -IW
×100 

Where, 
IW = Initial weight of fruits (g) 
FW = Final weight of fruits (g) 
 
 
 



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2.5 Moisture Content 
Ten grams of fruit pulp was taken in a Petridish from each treatment and replication. The Petridish was placed in 
an electric oven preset at 80°C for 72 hours until constant weight attained. It was then cooled in desiccators and 
weighed again. Percent moisture content was calculated according to the following formula: 

Moisture content (%) =
IW

FW -IW
×100 

Where, 
IW = Initial weight of pulp (g) 
FW= Final weight of oven dried pulp (g) 
2.6 Dry Matter Content 
Percent dry matter content of the pulp was calculated from the data obtained during moisture estimation using the 
following formula; 
Dry matter (%) = (100%-% moisture content) 
2.7 Shelf Life  
Shelf life of litchi fruits as influenced by different varieties was calculated by counting the days required to ripe 
fully as to retaining optimum marketing and eating qualities. 
2.8 Observation 
Fruits used in the experiment were observed everyday. Data were collected on weight loss, physical and chemical 
changes and rottening of the fruits during storage as influence by different postharvest treatments. 
2.9 Statistical Analysis 
For the experiment, the collected data were statistically analyzed by Analysis of Variance (ANOVA) test. The 
means of different parameters were compared by least significant difference (LSD) as described by Gomez and 
Gomez (1984). For percentage data arcsine transformations were carried out to satisfy the assumption of ANOVA. 
 

3. Results and Discussion 
3.1 Colour 

 
Figure 1. Effect of different postharvest treatments in colour change of litchi during storage. a = colour scale (1 = 

‘green’, 2 = 10-<30% colour, 3 = 30-<50% colour, 4 = 50-<70% colour, S = 70-<90% colour, 6 = 90-100% 
colour).The vertical bar represents LSD at 5% level of probability. T0= control, T1= 50µ polypropylene bag at 

ambient temp, T2= 75µ polypropylene bag at ambient temp, T3= 100µ polypropylene bag at ambient temp, T4= 
Low temperature (4°C) treatment, T5= 50µ polypropylene bag at 4°C temp, T6= 75µ polypropylene bag at 4°C 

temp, T7= 100µ polypropylene bag at 4°C temp 



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The influence of different postharvest treatments in respect of reduction of postharvest browning and extension of 
shelf life of litchi was studied. The experiment was carried out to achieve the objective of the study. The results 
obtained from the present investigation are presented and interpreted in the following: 
Different storage treatments used in the present investigation had pronounced effects on colour changes of litchi 
fruits. The variations among the treatments were significant in respect of colour change. A sharped changed 
was observed in colour change among all the treatments. However, the fruits kept in 75µpolypropylene bag at 
4ºC temperature (T6) were good until the 10th days of storage, whereas the fruits kept in 50µ polypropylene bag 
at ambient temperature (T1), 75µ polypropylene bag at ambient temperature (T2), 100µ polypropylene bag at 
ambient temperature (T3) attained full colour at the 10th day of storage (Fig. 6). It was also observed that control 
fruits(T0) lost its colour very fastly followed by fruits kept in 4ºC temperature (T4). 
 
3.2 Pericarp Browning 

 

 
Figure 2. Effect of different postharvest treatments on pericarp browning of litchi during storage. Browning 
scale, b=(1= 10-<30%brown, 2= 30-<SO% brown, 3= 50-<70% brown, 4= 70<90% brown and 5= 90-100% 

brown). The vertical bar represents LSD at 5% level of probability.T0= control, T1= 50µ polypropylene bag at 
ambient temp, T2= 75µ polypropylene bag at ambient temp, T3= 100µ polypropylene bag at ambient temp, T4= 
Low temperature (4°C) treatment, T5= 50µ polypropylene bag at 4°C temp, T6= 75µ polypropylene bag at 4°C 

temp, T7= 100µ polypropylene bag at 4°C temp 
 
Various postharvest treatments used in the present study showed highly significant variation in respect of pericarp 
browning during storage. Browning score showed an increasing trend with the storage period. However, the change 
was very sharp in the untreated fruits (T0). The browning scores in that fruits were 2.0, 4.33 and 5.00 at the 2nd, 
4th and 6th day of storage, respectively (Fig. 7). On the other hand, at ambient temperature the scores were very 
lower in the fruits kept in 75µ polypropylene bag (T2). At the 5th day of storage when control fruits reached at the 
highest score (5.00) then the fruits kept in 75µ polypropylene bag (T2) treated fruits score were 1.67. Besides T2 
fruits, T1 (fruits kept in 50µ polypropylene bag) treated fruits also showed slower rate of browning changes than 
that of T3 (fruits kept in 100µ polypropylene bag) and T0 (control) treated fruits respectively. This was one of the 
striking results of the present experiment where fruits kept in polypropylene bag at low temperature e.g. 4°C (T5, 
T6, T7) greatly maintained pericarp browning lower as compared with those of other treatments. Among all the 
treatments T6 (fruits kept in 75µ polypropylene bag at 4°C) performs best and it had no browning upto 7th days. 
75µ Polypropylene bag at ambient temperature (T2) was effective at the early part of storage. 



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3.3 Pulp to Peel Ratio 
 
Table 1. Effects of different postharvest treatments on pulp to peel ratio of litchi 

Postharvest 
treatments 

Pulp to peel ratio at different DAS
3 6 9 

T0 7.31 8.80 7.08 
T1 4.55 4.58 4.43 
T2 4.54 4.56 4.41 
T3 4.58 4.60 4.39 
T4 4.45 4.72 4.38 
T5 4.49 4.85 4.54 
T6 4.52 4.96 4.69 
T7 4.46 4.78 4.52 

LSD0.05 0.232 0.173 1.29 
LSD0.01 0.320 0.238 1.77 
Level of 

significance 2.940** 6.297** 2.603** 

** = Significant at 1% level of probability 
 
The postharvest treatments used in the present study showed significant variation in respect of pulp to peel ratio 
during the entire storage period The pulp to peel ratio showed an increasing rate up to the 6th day of storage and 
decreased thereafter (Tab1e.1). At the 3rd day of storage, the highest (7.31) pulp to peel ratio was obtained in 
control (T0) treatments whereas the lowest (4.45) was observed in T4 (litchi fruits kept at 4°C temperature) 
treatment. At the 6th day of storage, higher pulp to peel ratio was found in control (T0) fruits (8.80) and the lower 
pulp to peel ratio (4.56) was observed in T2 (fruits kept in 75µ polypropylene bag at ambient temperature) 
treatments. Similarly at 9th day of storage the higher pulp to peel ratio was found in T0 (7.08) and the lower in T2 
(4.38) treatments. 
 
3.4 Total Weight Loss 
Table 2. Effects of different postharvest treatments on total weight loss of litchi during storage 
Postharvest 
treatments 

Total weight loss (%) at different days after storage (DAS)
2 4 6 8 10 

T0 6.77 16.25 21.70 27.50 33.15 
T1 1.74 2.63 4.72 7.02 9.16 
T2 0.98 1.60 2.81 3.76 5.38 
T3 2.51 3.51 5.67 9.74 12.10 
T4 1.92 3.87 7.92 10.56 14.20 
T5 0.57 1.58 2.46 3.40 5.08 
T6 0.51 1.48 2.23 3.75 4.89 
T7 0.63 1.62 2.59 3.66 5.73 
LSD0.05 0.69 0.85 1.44 1.88 1.94 
LSD0.01 0.95 1.17 1.98 2.59 2.68 
Level of 
significance 12.965** 75.339** 128.538** 198.512** 272.930** 

** = Significant at 1% level of probability 
 
Different storage treatments used in the present investigation had pronounced effects on total weight loss. The 
variations among the treatments were highly significant in respect of total weight loss. The highest (33.15%) 
weight loss was found in T0 (control) fruits at the 10 day of storage, whereas the lowest (0.51%) was recorded in 
T6 (75µ polypropylene bag containing fruits at 4°C temperature) at the 2nd days of storage. Similar results were 
also reported by Liang (1998). From the 2nd day to 10th day of storage, sharp increase of total weight loss was 
observed in control fruits (6.77% to 33.15%) whereas it was slower in low temperature (4°C) treated fruits (1.92% 
to 14.20), 100µ polypropylene bag at ambient temperature (2.51% to 12.10%), 50µ polypropylene bag at ambient 



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temperature (1.74% to 9.16%),100µ polypropylene bag at 4°C temperature (0.63% to 5.73%),  75µ polypropylene 
bag at ambient temperature (0.98% to 5.38%),50µ polypropylene bag at 4°C temperature (0.57% to 5.08%),  75µ 
polypropylene bag at 4°C temperature (0.51% to 4.89%), respectively (Table. 2). Higher percentage of weight loss 
in controlled fruits can be explained by the fact that, transpiration, respiration dehydration and evaporation rate 
was higher in those fruit but due to the presence of polypropylene bag and low temperature the rate was slower in 
T6 and T5fruits. 
3.5 Moisture Content 
 
Table 3. Effects of different postharvest treatments on moisture content of litchi 

Postharvest 
treatments 

moisture content (%) at different days after storage
3 6 9 

T0 81.01 78.65 76.43 
T1 81.79 79.97 78.75 
T2 82.42 80.17 79.80 
T3 81.46 79.53 78.28 
T4 82.23 80.93 79.00 
T5 83.62 82.03 80.18 
T6 83.85 82.20 80.76 
T7 83.48 82.17 80.10 
LSD0.05 1.47 1.92 0.91 
LSD0.01 2.02 2.65 1.25 
Level of significance 4.402** 5.408** 5.706** 

** = Significant at 1% level of probability 
 
Statistically significant variation was observed among the postharvest treatments used in the present study. he 
maximum (83.85%) moisture content was recorded in the fruits kept in polypropylene bag at 4ºC temperature 
(T6) at 3rd day of storage and the minimum (76.43%) moisture content at the 9th day of storage was observed in 
control (T0) fruits. Moisture content decreases with the increase of storage period. At the 3rd day of storage the 
moisture content was 81.01%, 81.46%, 81.79%, 82.23%, 82.42%, 83.48%, 83.62% and 83.85% in T0 (control), 
T3 (100µ polypropylene bag), T1 (50µ polypropylene bag), T4 (low temperature treatment), T2 (75µ 
polypropylene bag), T7 (100µ polypropylene bag at 4ºC temperature), T5 (50µ polypropylene bag at 4ºC 
temperature), T7 (75µ polypropylene bag at 4ºC temperature) treatments, respectively. But at the 9th day they 
decrease sharply and it were 76.43%, 78.28%, 78.75%, 79.00%, 79.80%, 80.10%, 80.18% and 80.76% in T0, 
T3, T1, T4, T2, T7, T5 and T6 treatments respectively (Table. 3). These decreasing trends were also supported by 
Gaur and Singh (1987) and by Joshi and Roy (1988). 
 
3.6 Dry Matter Content 
 
Table 4. Effects of different postharvest treatments dry matter content of litchi 

Postharvest 
treatments 

Dry matter content (%)  at different days after storage 
3 6 9 

T0 18.99 21.35 23.57 
T1 18.21 20.03 21.25 
T2 17.58 19.83 20.20 
T3 18.54 20.47 21.72 
T4 17.77 19.07 21.00 
T5 16.38 17.97 19.82 



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T6 16.15 17.80 19.24 
T7 16.52 17.83 19.90 
LSD0.05 1.42 2.00 1.38 
LSD0.01 1.96 2.76 1.91 
Level of significance 3.394** 5.408** 5.706** 

** = Significant at 1% level of probability 
 
Different storage treatments used in the present investigation had pronounced effects on dry matter content. The 
variations among the treatments were significant in respect of dry matter content. At the 3rd day of storage, the 
highest (18.99%) dry matter content was in control (T0) fruits, where as it was lowest (16.15%) in T6 (75µ 
polypropylene bag at 4ºC temperature) treated fruits (Table 4). Similar trend was always observed during the entire 
storage period. Dry matter content increased proportionally with the storage period. However, during the entire 
storage period the highest dry matter content (23.57%) was recorded in T0 (control) fruits at the 9th day of storage. 
At the 9th day of storage, the lowest dry matter content (19.24%) was recorded in T6 (75µ polypropylene bag at 
4ºC temperature) fruits. This phenomenon could be due to the presence of physical barrier (polypropylene bag) in 
case of water loss in T5, T6, T7 treated fruits. 
3.7 Shelf Life 

 
Figure 3. Effect of different postharvest treatments on shelf life of litchi during storage. The vertical bar 

represents LSD at 5% level of probability.T0= control, T1= 50µ polypropylene bag at ambient temp, T2= 75µ 
polypropylene bag at ambient temp, T3= 100µ polypropylene bag at ambient temp, T4= Low temperature (4°C) 

treatment, T5= 50µ polypropylene bag at 4°C temp, T6= 75µ polypropylene bag at 4°C temp, T7= 100µ 
polypropylene bag at 4°C temp.  ** = significant at 1 % level of probability 

 
The effect of different postharvest treatments used in the present investigation was highly significant in extending 
the shelf life of litchi fruits. The longest shelf life (20.67 days) was observed in fruits kept in 75µ polypropylene 
bag at 4°C temperature (T6) followed by 20.33 days both in 50 and 100µ polypropylene bag at 4°C temperature 
(T5& T7). The shortest shelf life (3 days) was recorded in control (T0) fruits. Fruits kept in 75µ polypropylene bag 
at ambient temperature treatments (T2) significantly better than control (T0) but was not as much effective as those 
of fruits kept in 75µ polyethylene bag at 4º C. 
 

0

5

10

15

20

25

T0 T1 T2 T3 T4 T5 T6 T7

Postharvest treatments

Sh
el

f l
if

e 
(d

ay
s)



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4. Summary and Conclusion 
The postharvest treatments showed significant influence in respect of changes in peel colour and pericarp browning 
of ‘Bombai’ variety. Among the treatments fruits kept in 75µ polypropylene bag at 4ºC were found best to retain 
peel colour and to reduce pericarp browning. Peel colour and pericarp browning increased with the increase of 
storage period. Significant variation was observed among the treatments in relation to weight loss. Weight loss 
showed an increasing trend with storage period. Similar trend was also observed in dry matter content. Except the 
control fruit maximum (23.57%) dry matter was recorded in the fruits kept in 100µ polypropylene bag at ambient 
temperature (21.72%) at the 9th day of storage, while it was minimum (16.15%) in fruits kept in 75µ polypropylene 
bag at 4ºC temperature. There was significant variation in moisture content among the treatments during storage. 
Moisture content was found to be decreased with increase in storage period. The findings of the present 
investigation indicated that peel colour, browning, weight loss, dry mater content increased throughout the storage 
period. From the above discussion it may be concluded that keeping litchi in 75µ polypropylene bag and stored in 
low temperature (4ºC) is the best to extend its shelf life without affecting the quality. For short-term storage of 
litchi fruits 75µ polypropylene bag at ambient temperature would be recommended.  
Acknowledgement  
Authors are grateful to the ministry of science and technology, Bangladesh for providing financial support to 
conduct the research work. 
Conflict of interest  
The authors have no conflict of interest to report. 
Authors' Contributions 
Fakhar Uddin Talukder conducted the experiment and analyzed the data. Md. Sohanur Rahman contributed in data 
presentation, analysing data, searching journal for publication and finally manuscript processing & writing of this 
article. Md. Kamrul Hassan provided help for the experimental design and supervised in the whole experiment. 
This article was read and approved by all authors for final Publication. 
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Copyrights 
Copyright for this article is retained by the author(s), with first publication rights granted to the journal. 
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    /NLD (Gebruik deze instellingen om Adobe PDF-documenten te maken die zijn geoptimaliseerd voor prepress-afdrukken van hoge kwaliteit. De gemaakte PDF-documenten kunnen worden geopend met Acrobat en Adobe Reader 5.0 en hoger.)
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    /UKR <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>
    /ENU (Use these settings to create Adobe PDF documents best suited for high-quality prepress printing.  Created PDF documents can be opened with Acrobat and Adobe Reader 5.0 and later.)
  >>
  /Namespace [
    (Adobe)
    (Common)
    (1.0)
  ]
  /OtherNamespaces [
    <<
      /AsReaderSpreads false
      /CropImagesToFrames true
      /ErrorControl /WarnAndContinue
      /FlattenerIgnoreSpreadOverrides false
      /IncludeGuidesGrids false
      /IncludeNonPrinting false
      /IncludeSlug false
      /Namespace [
        (Adobe)
        (InDesign)
        (4.0)
      ]
      /OmitPlacedBitmaps false
      /OmitPlacedEPS false
      /OmitPlacedPDF false
      /SimulateOverprint /Legacy
    >>
    <<
      /AddBleedMarks false
      /AddColorBars false
      /AddCropMarks false
      /AddPageInfo false
      /AddRegMarks false
      /ConvertColors /ConvertToCMYK
      /DestinationProfileName ()
      /DestinationProfileSelector /DocumentCMYK
      /Downsample16BitImages true
      /FlattenerPreset <<
        /PresetSelector /MediumResolution
      >>
      /FormElements false
      /GenerateStructure false
      /IncludeBookmarks false
      /IncludeHyperlinks false
      /IncludeInteractive false
      /IncludeLayers false
      /IncludeProfiles false
      /MultimediaHandling /UseObjectSettings
      /Namespace [
        (Adobe)
        (CreativeSuite)
        (2.0)
      ]
      /PDFXOutputIntentProfileSelector /DocumentCMYK
      /PreserveEditing true
      /UntaggedCMYKHandling /LeaveUntagged
      /UntaggedRGBHandling /UseDocumentProfile
      /UseDocumentBleed false
    >>
  ]
>> setdistillerparams
<<
  /HWResolution [2400 2400]
  /PageSize [612.000 792.000]
>> setpagedevice

