The effects of hot water treatment on key lime (Citrus aurantifolia) in controlling post harvest rind disorder and chilling injury incidence

Abstract

The beneficial effects of pre-storage hot water treatment (HWT) on post-harvest decay development has been shown in numerous temperate, sub tropical and tropical fruit, citrus fruit, vegetables and flowers. Key limes (Citrus aurantifolia) was treated with hot water dipping at 50°C and 55°C for 5 min and then stored at temperature of 5°C for 2 weeks and then for 1 weeks at 13 °C for simulated shelf life to examine the use of hot water treatment (HWT) in controlling the post harvest decay incidence. HWT has no adverse effect on the physical and chemical properties of the limes (firmness, peel color, total soluble solid and pH value) during the storage. The percentage of decay incidence in treated limes at 50°C was low compared to the treated limes at 55°C and untreated fruit. The results confirmed that the HWT at 50°C is effectively reduce and controlling the decay incidence in key limes. HWT could be applied to the key lime (Citrus aurantifolia) in controlling the post harvest rind disorder and chilling injury incidence.