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 effect of hot water immersion on lime fruit packed with ethanol vapor pad (EP) in delaying chlorophyll degradation under storage at 10°C was investigated. Mature green lime fruit weighing on average 250g were immersed in hot water at 50°C for 5min, thereafter, packaged with 0.6g EP or without in polypropylene trays sealed with perforated (6-mm hole) polypropylene film (25μm thick). Postharvest quality, physiological changes and activities of chlorophyll degrading enzymes were determined. The results revealed that hot water immersion and packing fruit with EP effectively delayed chlorophyll degradation through suppressing the activity of chlorophyll degrading enzymes; chlorophyllase, chlorophyll degrading peroxidase, Mg-dechelatase, and pheophytinase in lime fruit. Furthermore, ethylene production as well as respiration was inhibited during the early stages of storage. These results suggest that hot water immersion with EP packaging inhibits chlorophyll degradation in lime fruit through suppression of chlorophyll degrading enzymes as well as ethylene production.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.