Chemical and Physiological Changes in Lime Fruits During and After Storage

SUMMARY The rates of deterioration, weight loss, color change, and respiratory rate of lime fruits were determined during storage for 4, 6, 8, 10, and 12 weeks at 5, 7.5, and 10°C and after transfer to 20°C following the above storage treatments. The surface treatments compared were control, mineral oil, and wax. Changes in weight, juice content and soluble solids, acidity, and ascorbic acid in the juice were recorded during 4 and 8 weeks of storage at 5, 7.5, and 10°C and after one week at 20°C following the above storage treatments. The respiratory rate of limes at 20°C following storage was greater than limes placed directly at 20°C; the increase being greater, the lower the initial storage temperature, and the longer the duration of the initial storage period. Lime fruits to be stored and subsequently marketed at room temperatures should be waxed and stored at about 7.5°C for a period not to exceed 8 weeks. The amount of juice and the soluble solids, acid and ascorbic acid contents in the juice increased during storage based on the original fresh weight of the fruit. On a concentration basis, ascorbic acid decreased during storage. The relationship of changes after transfer to 20°C and chilling injury are discussed.