Effects of gellan-based coating application on litchi fruit quality traits

The use of gellan-based coating formulation on litchi (Litchi chinensis Sonn. ‘WaiChee’) fruit was investigated in order to determine its ability to improve colorconservation and to maintain the overall quality. Fruits were treated with gellanbasedcoating (0.5% w/v) and glycerol (3% w/v) after dipping in ascorbic acid (1.5%w/v) and then stored at 5°C and 90% relative humidity for 15 days. Changes in peelcolor, soluble solid content, tritatable acidity, weight loss, antioxidant activity andphenolic content, were measured. Formulations containing gellan-based coatingexhibited slightly improved water barrier properties and showed their active role inmaintaining color characteristics and overall quality as compared to the uncoatedsamples.