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Regular-article-logo Tuesday, 22 July 2025

Deal inked to enhance litchi shelf life

The National Research Centre for Litchi, Mushahari, has signed a memorandum of understanding (MoU) with the Bhabha Atomic Research Centre (Barc), Mumbai, to set up a processing plant to increase the shelf-life (longevity) of the fruits.

Khwaja Jamal Published 06.11.16, 12:00 AM
The National Research Centre for Litchi. Picture by Pankaj Kumar

Muzaffarpur Nov. 5: The National Research Centre for Litchi, Mushahari, has signed a memorandum of understanding (MoU) with the Bhabha Atomic Research Centre (Barc), Mumbai, to set up a processing plant to increase the shelf-life (longevity) of the fruits.

The National Research Centre for Litchi had expressed its wilingness to ink a deal after litchi growers in north Bihar evinced interest during a daylong workshop in Muzaffarpur in August-September, where Barc scientists showed how to increase the fruit's life by dipping it in some chemical combination.

Later, the scientists motivated the traditional growers to opt for scientific techniques to increase longevity of the fruit. Litchi growers and farmers engaged in the decades-old cultivation expressed readiness to embrace technology to enhance the shelf-life and better profits.

The director of the National Research Centre for Litchi, Vishalnath, told The Telegraph that the centre signed an MoU with Barc in Mumbai on October 26 to increase litchi's life by over 60 days.

Barc will start constructing a processing plant in March 2017 at a cost of Rs 75 lakh. The Union government has so far provided Rs 49 lakh. A technical team comprising the director of the processing division of Barc, S.K. Ghosh, and senior scientist S. Gautam had already visited National Research Centre for Litchi in the first week of October to conduct a recce of the site.

They held detailed discussions with progressive litchi farmers and assured them of better profits by preserving litchi for over two months. "The plant will finish processing a tonne of litchi in an hour," said Ghosh.

He said there were no chemical residues or harmful side effects. "Chemical dip combination process has been developed for retaining litchi's the pinkish colour for prolonged storage purpose," Ghosh said. "Longer shelf life can facilitate greater market coverage for good income in indigenous and foreign markets."

"Now, the products will be sent to the national and international market," said Bholanath Jha, a former representative of Agriculture Technology Management Authority, a World Bank-funded agency.

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