Inhibition of pericarp browning and shelf life extension of litchi by combination dip treatment and radiation processing

► Dip treatment with GRAS chemicals for extending shelf life of litchi was optimised. ► Shelf life up to 45 days for cultivar 'Shahi' and 30 days for 'China' was achieved. ► Treatment resulted in decrease in PPO activity, and retention of anthocyanins. ► It also resulted in almost complete microbial decontamination of the fruit. ► Thus overall maintenance of quality attributes could help in market accessibility.