An experiment was conducted on litchi cv. China at Horticulture garden in the Department of Horticulture (Fruit and Fruit Technology), Bihar Agricultural University, Sabour, Bhagalpur, Bihar, to show the shelf life and biochemical changes of litchi during storage. The experiment was laid out in randomized block design with five treatments and four replications. Salicylic acid was sprayed twice i.e. 15 days and 30 days before anticipated harvesting time with different concentrations of salicylic acid (T1- 50 ppm, T2-100 ppm, T3-150 ppm, T4-200 ppm and T5-control). Different concentrations have different effect on shelf life and biochemical parameters. Salicylic acid with T3-150 ppm has increased TSS (20.02 0Brix), total sugar (13.10%), ascorbic acid (38.21 mg/100 g pulp), anthocyanin (8.06 mg/100g pulp) and shelf life (4 days) on the 6th day of storage at ambient condition.
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Kumari et al. (2023) studied this question.