Process for Retaining Pericarp Colour and Extending Shelf Life Of Litchi

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Implementing Organization

Bhabha Atomic Research Centre (BARC)

Project Overview

This novel process is boon for people fed up of brown Litchi in the market. Lithci with natural colour, fresh appearance and delicious taste are now possible to get with this novel process, wherein the fruits are simply dip treated with GRAS chemicals and can then be stored at low temperature upto 45 days. This is simple to use and less investment process, ideal for SMEs. Concession is offered to the farmers.

Benefits

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.

Related Research

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Funding Organization

Department of Atomic Energy (DAE)

Quick Information

Thrust Areas

Rural Technologies

Focus Area

Agriculture Technology, Pre-harvest Practices

Sanction Amount

₹ 82,000

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