Reviews In Food And Agriculture (RFNA)3(2) (2022) 61-67 Quick Response Code Access this article online Website: www.rfna.com.my DOI: 10.26480/rfna.02.2022.61.67 Cite The Article: Prakash Awasthi, Dipesh Joshi, Gopi Chataut, Sujan Bogati, Riya Bhandari (2022). Biochemical Changes Due to Storable Packing Materials in Litchi (Litchi Chinensis Sonn. ) Fruit. Reviews In Food And Agriculture, 3(2): 61-67. ISSN: 2735-0312 (Online) CODEN: RFAEAW RESEARCH ARTICLE Reviews In Food And Agriculture (RFNA) DOI: http://doi.org/10.26480/rfna.02.2022.61.67 BIOCHEMICAL CHANGES DUE TO STORABLE PACKING MATERIALS IN LITCHI (Litchi chinensis Sonn) FRUIT Prakash Awasthi * , Dipesh Joshi, Gopi Chataut, Sujan Bogati, Riya Bhandari Institute of Agriculture and Animal Science, Tribhuvan University, Nepal. *Corresponding Author Email: prakashawasthi82@gmail.com This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. ARTICLE DETAILS ABSTRACT Article History: Received 25 May 2022 Accepted 30 June 2022 Available online 04 July 2022 Litchi is a delicate, delectable summer boon that is juicy, flavorful, and appealing, with vibrant red color and a high mineral and vitamin content. India and China produce around 91 percent of the world's litchi, and while production in Nepal is also impressive, it is primarily sold locally. Due to its highly perishable nature, transporting the fruit to distant markets has remained a challenge despite its widespread popularity and demand in domestic and international markets. Postharvest interventions are thus required to maintain litchi fruit quality for a longer period. Packaging is one of these interventions, as it has a direct impact on transpiration losses and respiratory metabolism in litchi fruit. Containment, protection, convenience, and communication are all significant functions of packaging. Previously, gunny bags, bamboo baskets, and hardwood boxes were used for packaging, but corrugated fibreboard (CFB) boxes are increasingly replacing them due to their versatility. Litchi fruit quality preservation could be improved by using modified atmosphere packaging (MAP) in conjunction with postharvest treatments. Litchi’s packaging innovation will necessitate a thorough evaluation of all elements that contribute to fruit deterioration and waste formation. KEYWORDS Ambient, Litchi chinensis Sonn, Polythene, Packaging, Storage 1. INTRODUCTION Litchi (Litchi chinensis Sonn.) is a popular tropical and subtropical evergreen fruit tree of the Sapindaceae family and is one of Nepal's most important subtropical fruit. It is native to China's Guangdong and Fujian provinces (Wu et al., 2007). It is mostly grown in the Mahabharata range's Terai, Inner Terai, and foothills. Nineteen districts in Nepal can produce litchi commercially, according to FDD (2063/64). The Terai in the Central Development Region has the biggest area under litchi, whereas the western, mid-western, and far western portions of the country have the smallest. Litchi must be grown in a location with high relative humidity, high temperature, and no or little frost. In Nepal, litchi’s total area and output are 3960.04 ha and 17107 metric tons, respectively (FDD 2005/06). The area under litchi is also growing every year, as it is proving to be a more profitable crop in the Terai than mango and banana (Budhathoki, 2004). Seedless, Calcutta, Muzaffarpur, early large Red, Late large Red, Mclean, Rose-scented, and Dehradun are some of the most prevalent cultivars planted in Nepal (Thapa and Karmacharya, 2001). Fruits are borne in terminal panicles and have a four-month development period. The fruits range in size from oval to spherical, with a strawberry- red color and a diameter of around 25 mm (1 inch). The brittle outer coating enclosed a translucent white fleshy aril and one huge seed. It is a non-climacteric fruit that does not ripen after being picked. Cool air must be blowing days before flowering for better flower development. Fruit cracking is caused by a reduction in humidity and moisture as the temperature rises. Litchi fruit is well-known for its high quality, distinct pleasant flavor, and appealing red color. Litchi is a popular table fruit in Nepal, and it is also preserved as a dried litchi nut or syrup in other regions. The fruit is also used to make jelly and squash. Litchi fruit is high in sugar and contains carbohydrates, vitamin C, protein, lipids, and minerals like calcium, phosphorus, and iron. Due to its great quality, pleasant flavor, and a juicy pulp with attractive red color has held a prominent position on the export front among agricultural products. Vitamin C is abundant in these fruits (Barman et al., 2014). Because it is a non-climacteric fruit, it is frequently harvested when fully mature. For proper marketable quality and shelf life, physiological maturity during harvest is critical (Mareike et al., 2010). Fruit maturity is determined by the color of the fruit peel: fruit for immediate consumption is typically harvested at full color, but for long-distance shipping, it is typically harvested at 70% of full color or when the pericarp partially turns red (Underhill and Wong, 1990; Yen et al., 1984). As it's highly perishable, it cannot be stored in normal conditions for an extended amount of time, and deterioration is an issue during transportation (Budhathoki, 2004). Browning of the pericarp is the first and most visible symptom of decline in fruit quality. Dehydration of the pericarp is frequently the source of browning that develops within the first few days following harvest. Once a few percent of the collected pericarp fresh weight have been lost, the fruit begins to brown (Jiang and Fu, 1999). The pericarp turns completely brown after the initial fresh weight falls below 50%. According to studies commissioned by the United Nations' Food and Agricultural Organization, roughly 45 percent of fresh fruits and vegetables are lost in the postharvest chain (Purbey et al., 2019). Litchi fruits are living organisms that breathe constantly throughout the storage procedure (Yeshiwas and Tadele, 2021). Respiration generates bio-heat, which raises the temperature of the fruit group, hastening water loss and browning. To overcome the problem of browning and losses during post- harvest in litchi proper packing is essential.