Postharvest Ethanol vapor treatment delays chlorophyll degradation and maintains quality of Thai lime (citrus Aurantifolia Swingle cv. paan) Fruit.

Abstract

Postharvest quality deterioration in Lime (C. aurantifolia Swingle cv. Paan) fruit is indicated by loss of green color as a result of Chlorophyll degradation. The Efficacy of postharvest vapor treatment to delay Chlorophyll degradation and quality maintenance of lime was investigated. Mature lime fruits were packaged in perforated polyethylene box liners with 0.3 and 0.6g of ethanol pads and without, then stored under 100 C. The results revealed that 0.6g Ethanol pad effectively delayed Chlorophyll degradation and remarkably maintained ascorbic acid content in Lime. Weight loss was more pronounced in control without heat sealed package compared to treatments with. No significant changes in TA and TSS were recorded however; 0.6g ethanol pad maintained highest TA. These results show that postharvest ethanol vapor treatment delayed Chlorophyll degradation and maintained quality of lime.