Formulation and storage study of leather prepared from litchi (Litchi chinensis Sonn.) fruit affected with pericarp browning using response surface methodology (RSM)

Besides the numerous health benefits and nutritional properties of litchi, lot of postharvest losses occur every year because of its perishable nature. Many strategies are needed to reduce the substantial fruit loss in litchi during its peak season. Fruit leather has the potential to increase fruit solid consumption, especially in youth. The purpose of this study was to develop fruit leather from litchi affected with pericarp browning and evaluate its shelf-life. Box-Behnken design was used to assess the effects of sugar (25-50 %), citric acid (0.5-2 %), and pectin (0.5-1.5 %) on sensory parameters of litchi leather and data was analyzed by using software Design-Expert 8.0.7.1. The results revealed that there were significant differences (p=0.05) in appearance, color, odor, taste, texture and overall acceptability of freshly prepared litchi leather. Based on sensory analysis fruit leather prepared from 50 % sugar, 0.8 % citric acid and 1.5 % pectin, showed the best organoleptic characteristics and scores for various parameters were above 8.0. The selected product was stored at ambient temperature for 12 months and was evaluated at an interval of 2 months. During storage, acidity and nonenzymatic browning increased significantly (p=0.05) while TSS and moisture showed nonsignificant effects. Sensory parameters except for odor also showed significant changes (p=0.01) during the storage period of one year. Hence, the preparation of leather can be an effective way of utilizing litchi having brown pericarp, preventing economical loss to farmers as well as conserving their nutrients in concentrated form for a long period of time.