Effects of pullulan compound liquid coating on litchi postharvest fresh-keeping process

A new litchi fresh-keeping material was prepared in the present research, and pullulan was used as the main components for film forming. The fresh-keeping effect of pullulan film on litchi was evaluated under different temperatures. The results indicated that pullulan compound liquid coating could delay litchi browning process, reducing nutrient consumption such as soluble solid, pH, titratable acid and vitamin C, and keeping a higher good fruit ratio at temperature of summer room temperature environment (34±2)℃, air-conditioning environment (26±2)℃ and low temperature environment (5±2)℃. Litchi coated with pullulan exhibited the optimal preservation efficiency at low temperature, after 14 days of storage, browning index was 1, and good fruit ratio was 91%. In contrast, the blank control group and the Sporgon soaking solution group were completely browned on the 12th day, accompanied with the good fruit ratio decreased to 0%. Pullulan compound liquid coating combined with low temperature environment could keep litchi freshness, extending its storage life.