The influence of some preservatives (GA3, 1-MCP AND CACL2) on delaying peel colour degradation and maintaining quality of seedless lime fruit (Citrus latifolia) during cold storage

Tóm tắt

The study was conducted to survey the influence of some preservatives (GA3, 1-MCP and CaCl2) on the ability to maintain peel green colour and quality of seedless lime fruit during cold storage. Harvested limes were treated with CaCl¬2 solution (1; 2; 3%/ 2 minutes), GA3 solution (50; 100; 150 ppm/ 2minutes) and 1-MCP (0.5; 1; 1.5 ppm/ 6 hours) whereas untreated lime fruits were regarded as control. Afterwards the fruits were packed in perforated PE packs and stored at 8oC. Quality assessments were performed from 4 weeks to 10 weeks with 2 weeks intervals. The results indicated that 1-MCP 1-1.5 ppm/6 hours could retain the quality of seedless lime fruit up to 8 weeks of storage at 8oC in terms of retarding in yellowing of the peel, reducing disease and maintaining physico-chemical properties.