Fungal pathogens, the major hindrance which restricts its marketable value of litchi

Litchi is a fruit grown in few parts of the world of subtropical climate. In India, it is a short duration crop in limited areas. The crop, due to its good marketable value, which depends on the negligible signs on fruit play an important role in the economy of farmers in the northern part of the country. The crop faces various abiotic and biotic obstacles in a healthy production. Among biotic factors, fungal pathogens are major hindrance which restricts its marketable value. In the present study, four different varieties of litchi viz. Bedana, China, Deshi and Shahi were used. All the four varieties were assessed for the fruit color, the ratio of pulp and peel, pH of the fruit and Disease Incidence (DI) after 3rd, 6th and 9th day of storage. The color of the fruits of all varieties changes rapidly from 3rd to 6th day of storage, pulp content reduced more in the interval of 6th to 9th day, pH of the fruit ranged from 3.7 to 6.8 between the storage day and DI ranged to a value of 88.2 after 9th day of storage. The correlation states that the disease correlate positively to pH only up to 3rd day and after that increase in the value of pH of the fruit has no effect on the disease. Picture, Disease incidence (blue, 3 days; orange, 6 days, gray, 9 days) Source Postharvest pathogenic behaviour of different litchi varieties Ritesh Kumar, Priya Bhargava, Monika Karn, Anshu Kumar and Shikha Pathak The Pharma Innovation Journal 2021; 10(6): 655-659https://www.thepharmajournal.com/archives/2021/vol10issue6/PartI/10-6-88-257.pdf