Pericarp browning is the primary cause of degradation in harvested litchi fruit. Water loss causes pericarp browning in litchi fruit.  Present research was carried out to examine the effects of combine application of Nitric acid, Oxalic acid and Ascorbic acid on post-harvest quality of litchi fruit under cold storage. The study   was conducted at Horticulture laboratory in ‘The University of Haripur’ during 2019. Fruits of Litchi cv. ‘Bedana’ were dipped in different combination of Nitric acid, Oxalic acid and Ascorbic acid which were T1=0.5% nitric acid+1% oxalic acid + 1% ascorbic acid, T2=1% nitric acid + 2% oxalic acid + 2% ascorbic acid and T3=1.5% nitric acid + 3% oxalic acid + 3% ascorbic acid for 15 minutes. After the application of treatments fruits were kept for 12 days under cold storage at temperature of 4±1 ^ᵒC. Data on different parameters was recorded after regular interval of 3 days. Results indicated that combine application of 1.5% nitric acid + 3% oxalic acid + 3% ascorbic acid decreased weight loss (3.6%), browning index (27.4%), fruit decay (0.0%), pH (5.3) and TSS (12.4 Brix^ο); while an increased in vitamin-c (43.8 mg 100 mL^-1) were recorded. Whereas untreated fruits (control) demonstrated an increased in weight loss (5.9%), browning index (34.1%), fruit decay (4.7%), pH (5.4) and TSS (12.7 Brix^ο). Therefore, it can be concluded that combine application of 1.5% nitric acid + 3% oxalic acid + 3% ascorbic acid successfully enhances the post-harvest quality of fruits under cold storage.

Keywords; Litchi, Anti-oxidants, Post-harvest, Cold storage.