PROCESS FOR RETAINING PERICARP COLOUR AND
EXTENDING SHELF LIFE OF LITCHI 

This novel process involves a sequential surface chemical dip combination process for increased shelf life up to 45 days at 4°C and retaining attractive pinkish-red color of litchi fruits. The treatment also kills microbes (bacteria, yeast and mold) present on the fruit without adversely affecting its sensory and nutritional properties.

SALIENT FEATURES

• Use of GRAS (Generally Recognized As Safe) chemicals.
• Reduce contamination level and make it more hygienic for consumption.
• The process is economical, safe, quick, simple to use and scalable as per requirement.
• Requires less man power and energy.
• Minimum waste generation.
• Longer shelf life can facilitate greater market coverage.
• Ideal for on-site processing.

ADVANTAGES

• Processed Fruits ensure its wide spread availability in the domestic market
  for longer time even in non-growing region resulting in better commercial gains.
• Processed fruits are of high quality and have a very good export potential.
• Have industrial potential as many secondary products can be prepared viz;
  Juice, Fermented beverage like wine, Shelf stable dried litchi fruit, Fruit jam,
  squash, and marmalade. It can also blends with ice-creams, custards & jellies.