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Abstract
The litchi (Litchi chinensisSonn.) fruit is highly perishable and is subjected to spoilage and browning during storage. Organic acids are water soluble and are capable to control microbial growth through acidic medium developed due to release of H+.Observations on all biochemical parameters of litchi juice were taken at 0 days, 15 days,30 days, 45 days and 60 days of storage.The salts of various organic acids like citric acid and tartaric acid have been tested forpreservation of litchi juice.