Lime Fruit Research Articles

Impact of GRAS compounds applied by ultrasonic nebulization on decay control and quality parameters in Persian lime.

The application of generally recognized as safe (GRAS) substances for postharvest fungal control of fruit is an alternative to the conventional use of synthetic fungicides. In this study, two GRAS compounds were applied by ultrasonic nebulization (USN) to lime fruit for the control of Penicillium italicum, the cause of blue mold. Lime fruits were treated with sodium bicarbonate (1, 2, 3% w/v), acetic acid (0.5, 1, 1.5% w/v) and sterile distilled water by USN for 5, 10-15min. The effect of the USN treatments was evaluated in vitro, selecting the agent with the best effect. In vivo, the incidence and severity of blue mold disease and lime fruit quality parameters were evaluated. Although sodium bicarbonate inhibited P. italicum in vitro tests, USN treatments with acetic acid significantly inhibited 75.4% of mycelial growth and 100% of P. italicum germination. USN treatments (1% and 1.5% acetic acid) reduced disease incidence and severity (preventive and curative tests) on fruit stored at 25°C; however, at 15°C there was no significant difference with respect to USN of sterile distilled water. Lime quality parameters were not adversely affected by USN treatments with acetic acid. The application of 1 or 1.5% acetic acid by USN appears to be a promising option for the control of blue mold disease in Persian lime fruits.

Antifungal Activity of Citrus Essential Oil in Controlling Sour Rot in Tahiti Acid Lime Fruits.

Sour rot, caused by Geotrichum citri-aurantii, is a significant post-harvest disease in citrus, resulting in economic losses due to the lack of effective fungicides. This study investigates the antifungal activity of citrus essential oils in controlling sour rot in Tahiti acid lime fruits. Essential oils were extracted via hydrodistillation with chemical composition analyzed by CG-MS and tested in vitro and in vivo. In vitro assays evaluated mycelial growth inhibition at 2 to 32 µL mL-1 concentrations. In vivo trials involved preventive and curative treatments on artificially inoculated fruits stored at 25 °C ± 2, and the results showed that Pera IAC sweet orange oil, at 32 µL mL-1, reduced disease severity by 96% in curative treatments. In contrast, Late IAC 585 willowleaf mandarin oil demonstrated moderate inhibition (44%) at the highest concentration in vitro. The oils did not affect key fruit quality parameters such as juice yield and total soluble solids. These findings suggest that citrus essential oils could be natural alternatives to synthetic fungicides for post-harvest sour rot management, combining effectiveness with maintaining fruit quality.

Host Status of Persian Lime (Citrus latifolia Tan.) to Oriental Fruit Fly and Mediterranean Fruit Fly (Diptera: Tephritidae) in Hawai'i.

We investigated the host status of harvest-ready green Persian lime, Citrus x latifolia Tan. (Rutaceae), to Oriental fruit fly (Bactrocera dorsalis [Hendel]) and Mediterranean fruit fly (Ceratitis capitata [Wiedemann]) (Diptera: Tephritidae) using laboratory and field studies. In forced-infestation small cage exposures (using 25 × 25 × 25 cm screened cages with 50 gravid females) and large olfactometer cage tests (using 2.9 × 2.9 × 2.5 m walk-in screened cages with 100 gravid females), punctured limes were infested by Oriental fruit fly and Mediterranean fruit fly at low rates compared to papaya controls, whereas undamaged intact fruit was not infested. Field collection and packing of 45,958 commercial export-grade fruit and subsequent incubation to look for natural infestation resulted in no emergence of fruit flies. Forced infestation studies in the field using sleeve cages to enclose fruit with a high density of fruit flies (50 gravid females) on the tree also showed no infestation. Commercial export-grade Persian lime fruit should be considered a conditional nonhost for Oriental fruit fly and Mediterranean fruit fly.

Correction to: Improvement of post-harvest quality of Balady lime fruit with Aloe vera gel and tea tree oil against green mold disease caused by Penicillium digitatum

Correction to: Improvement of post-harvest quality of Balady lime fruit with Aloe vera gel and tea tree oil against green mold disease caused by Penicillium digitatum

Fruit and Seed Development of Citrus aurantifolia (Christm.) Swingle ‘Pan Rampai’ Cultivar

The ‘Pan Rampai’ cultivar of Mexican lime is highly consumed for its lime aroma and high juice content. However, occasional instances of low juice content could be found, potentially due to premature harvesting. Moreover, the seed development of the ‘Pan Rampai’ lime has never been investigated. Hence, this study was aimed to explore the development process of the ‘Pan Rampai’ lime fruit, focusing on its fruit weight, juice weight, juice content, fruit diameter, fruit length, fruit rind thickness, total soluble solids, titratable acid, TSS/TA ratio, and vitamin C content over the period of 11 to 18 weeks after flowering (WAF). Additionally, we examined the seed development by observing seed width, length, thickness, and germination percentage. Our findings revealed that fruit weight, juice weight, juice content, fruit diameter, and fruit length exhibited a consistent increase throughout the fruit development stages, while the fruit rind thickness decreased. Seed width and thickness remained relatively stable over 11 to 18 WAF, whereas seed length gradually increased. The study of germination percentage indicated that seed germination was mature from the 15th WAF, coinciding with the appearance of the secondary wall of seed coat. There results provide crucial insights into the optimal harvesting periods for juice (from 17 WAF) and seed (from 15 WAF) for the ‘Pan Rampai’ lime cultivar.

Improvement of post-harvest quality of Balady lime fruit with Aloe vera gel and tea tree oil against green mold disease caused by Penicillium digitatum

Penicillium digitatum Sacc is a common postharvest pathogen affecting lime fruits. It causes significant losses in postharvest lime production. An emerging alternative to chemical control is the use of environmentally friendly such as edible and biodegradable films and packaging. The goal of the current study was to test different concentrations of Aloe vera gel (5, 15, 25, 50, 75, and 100% v/v), tea tree oil coating (0.5, 1, 2.5, 5, and 10% v/v), and their combination for controlling P. digitatum in vitro. The results revealed that specific concentrations of Aloe vera gel (75% and 100% v/v), tea tree oil (2.5, 5, and 10% v/v), and Aloe vera gel (25%) + tea tree oil (1%) v/v showed the highest inhibitory effect against the pathogen. The most effective concentrations of Aloe vera gel (75%), tea tree oil (2.5%), and Aloe vera gel (25%) + tea tree oil (1%) were evaluated against the green mold disease of lime under natural infection through storage period (0, 7, 14, 21, and 28 days). Compared to the control group, all edible layers demonstrated a significant delay and reduced in disease severity percentage throughout the storage periods. However, coating lime fruits with a combination of Aloe vera gel (25%) + tea tree oil (1%) successfully prevented the green mold disease of lime fruits over 28 days. The impact of these coatings was evaluated on lime fruit quality maintenance (weight loss, firmness, juice weight, total soluble solids, total acidity, pH, vitamin C, lipid peroxidation content, total phenols, total flavonoid, and total protein) over 28 days of storage during the 2021 and 2022 seasons. All treatments improved fruit quality through the storage period compared with untreated fruits. Treated lime fruits with Aloe vera gel (25%) + tea tree oil (1%) exhibited slight reductions in weight loss and juice weight compared to alternative treatments as an average of the two successive seasons. Simultaneously, this treatment improved fruit firmness, vitamin C levels, total phenols, total flavonoid, and total protein when contrasted with other treatments as an average of the two studied seasons. These findings show that the combination of Aloe vera gel and tea tree oil coatings enhances the shelf life and maintains the quality of lime fruits. They can also be used as an environmentally acceptable, chemical-free alternative treatment to preserve the postharvest quality of lime fruit.

A Flexible MXene-Black Phosphorus/Zinc Oxide Hybrid Structure with Excellent UVA-Specific Photoelectric Sensing Properties for Human Skin Protection.

Ultraviolet A (UVA) radiation causes various irreversible damages to human skin, so the research about UVA-specific sensing device is urgent. 2D black phosphorus (BP) is used in many photosensors due to its advantages of high carrier mobility and tunable bandgap, but its application for UVA-specific photosensor is not reported. Here, a MXene-BP/Zinc oxide (ZnO) hybrid structure with lamellar-spherical interfaces like finger lime fruit is prepared by the layer-by-layer assembly (LLA) method, and p-n junctions are constructed between BP and ZnO with the Ti3C2Tx electrode, showing excellent photoelectric performance. Density functional theory (DFT) calculations demonstrate that the enhanced performance is attributed to the rapid separation of photogenerated carriers in the presence of a built-in electric field at interface. Furthermore, a flexible MXene-BP/ZnO based UVA-specific photosensor is prepared, which shows a specific response to UVA as high as 7 mAW-1 and excellent mechanical stability, maintaining 98.46% response after 100 bending cycles. In particular, the integrated anti-UVA skin protection device shows excellent UVA-specific identification and wireless transmission capability, which can provide timely UVA exposure information and skin protection warning for the visually impaired. This work demonstrates a new approach for further developments of advanced photoelectric sensing technology toward improving people's skin health protection.

Quality improvement of lime fruit (Citrus aurantifolia) between packaged and unpackaged conditions combined with different storage temperatures

Background: The use of limes is increasingly widespread worldwide, both as fresh fruit for consumption and for making juice or other drinks. Lime is also used in making jams and candies. The essential oil obtained from the skin is widely used in the pharmaceutical and cosmetic industries for medicines, perfumes, soaps, body lotions, and detergents. However, during fruit storage, the respiration and metabolic activity in lime fruits is directly related to the increase in ambient temperature, which makes the fruit dry out. Improving the shelf life of lime against post-harvest stress while maintaining the sensory and nutritional qualities of fresh produce can be achieved through low-temperature storage and the use of packaging. This study aims to improve the quality of lime by knowing the difference between the provision of packaging and not-given packaging combined with different storage temperatures. Method: The experimental design used a single-factor completely randomized design with storage type treatment, which includes room temperature without packaging (control), room temperature with packaging, low temperature without packaging, and low temperature with packaging. Observations of non-destructive characteristics include weight loss, respiration rate, and fruit peel color. Observations of destructive characteristics include juice content, fruit peel softness, Soluble Solid Contents (SSC), Total Acidity (TA), SSC/TA ratio, and ascorbic acid content. Finding: Low temperature treatment without packaging provides the best results in delaying weight loss, respiration rate, and SSC/TA ratio. The control treatment provided the best results for peel softness, juice content, and ascorbic acid. Conclusion: Low temperature treatment without packaging is recommended for the storage of lime fruit to extend its shelf life. Novelty/Originality of this Study: This study examines the combined effects of low temperature and newspaper packaging on extending the shelf life of lime fruits, addressing a significant gap in postharvest storage research for non-climacteric fruits such as lime.

Efektivitas Variasi Konsentrasi Air Perasan Jeruk Nipis sebagai Pengganti Komposisi Larutan Turk untuk Hitung Jumlah Leukosit

Standard turk solution is a solution used for manual leukocyte count examination including glacial acetic acid, gentian violet and distilled water. Lime fruit (Citrus aurantifolia swingle) is a type of orange that has a pH of 2.0. Both of these materials belong to weak acids that can lyse blood cells other than leukocytes which can be used to check leukocyte counts. The purpose of this study was to determine the effectiveness of lime juice as a substitute for turk solution with several concentrations. The research design used is descriptive. This study uses the SPSS method. The results of this study were that the sig value of the turk solution with several variations was 2% = 0.935, 3% = 0.326, 4% = 0.162 and 5% = 0.108 where all results were > 0.05 which can be concluded that there was no much difference between the control and all variation of orange juice but the highest significant variation is 2%.

Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation

Fruit leather is a delectable treat crafted from pureed and dehydrated fruit. Carica fruit (Carica pubescens) contains fiber and pectin, which are requirements for making fruit leather. Lime (Citrus aurantifolia) was added as an acid in the gel formation. The addition of carrageenan is expected to improve the plasticity of fruit leather. One of the qualities of fruit leather is determined by its shelf life. This study seeks to assess the physicochemical and organoleptic attributes of carica and lime fruit leather, as well as to analyze the estimation of shelf life resulting from the optimal treatment. Factorial completely randomized design (CRD) with two factors was utilized in the study. Factor I involved the ratio of carica puree to lime juice (95:5, 90:10, 85:15), while factor II consisted of different carrageenan concentrations (0,3%, 0,6%, 0,9%) with two replications. The results were documented in English. The data was subjected to analysis of variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The most effective treatment was found to be a blend of 95% carica puree to 5% lime juice, combined with 0.9% carrageenan. The test results revealed a moisture content of 15,33%, crude fiber content of 2,55%, pH level of 4.65, tensile strength of 4,45 N, vitamin C concentration of 12,20 mg/100g, antioxidant activity of 25,23%, color intensity of 3,24 (neutral), aroma profile of 3,04 (neutral), taste rating of 4,00 (like), texture score of 3,12 (neutral), total dietary fiber content of 4,45%, and an estimated shelf life of 70 days at 10⁰C (under refrigeration), 10 days at 30⁰C (at room temperature), and 3 days at 50⁰C.

Characterization and biological prospects of various calcined temperature-V2O5 nanoparticles synthesized by Citrus hystrix fruit extract

In this study, a simple green synthesis of vanadium pentoxide nanoparticles (VNPs) was prepared by the extract of Kaffir lime fruit (Citrus hystrix) as a green reducing and stabilizing agent, along with the investigation of calcination temperature was carried out at 450 and 550 °C. It was affirmed that, at higher temperature (550 °C), the VNPs possessed a high degree crystalline following the construction of (001) lattice diffraction within an increase in crystalline size from 47.12 to 53.51 nm, although the band gap of the materials at 450 °C was lower than that of the VNPs-550 (2.53 versus 2.66 eV, respectively). Besides, the materials were assessed for the potential bioactivities toward antibacterial, antifungal, DNA cleavage, anti-inflammatory, and hemolytic performances. As a result, the antibacterial activity, with minimal inhalation concentration (MIC) < 6.25 μg/mL for both strains, and fungicidal one of the materials depicted the dose-dependent effects. Once, both VNPs exhibited the noticeable efficacy of the DNA microbial damage, meanwhile, the outstanding anti-inflammatory agent was involved with the IC50 of 123.636 and 227.706 μg/mL, accounting for VNPs-450 and VNPs-550, respectively. Furthermore, this study also demonstrated the hemolytic potential of the VNPs materials. These consequences declare the prospects of the VNPs as the smart and alternative material from the green procedure in biomedicine.

Changes in quality parameters and bioactive components of seedless lime fruit (Citrus latifolia) during cold storage

The postharvest maintenance quality of fruits is significant for industrial applications. The present study was conducted to evaluate of quality parameters and bioactive components of seedless lime (Citrus latifolia) fruit during cold storage. Lime fruits were packed in perforated polyethylene bags, which were then put into a perforated expanded polystyrene box, and stored in a cool chamber, at 10°C. Quality parameters including skin color, weight loss, total soluble solids (TSS), juice percentage, technological index, titratable acidity (TTA), reducing and total sugars of the fruits were measured during 56 days of storage. The total phenolic content of the juices was measured using a colorimetric method of Folin-Ciocalteu. Ascorbic acid and major flavonoids of the fruits such as hesperidin and eriocitrin were quantified using HPLC-PDA methods. The results showed that cold storage kept the greenness of the fruit’s skin for up to 28 days. A minor weight loss (&lt; 5%) was also recorded in the first 28 days of storage. The technological index of the fruits, reducing total sugars and TSS slightly increased, whereas TA somewhat decreased. Bioactive components such as phenolic and ascorbic acid contents were kept stable (p&gt;0.05) in the first 21 days of storage but considerably reduced after 28 days of storage. A decrease in hesperidin and eriocitrin was also recorded from 21 days of storage but at a lower rate compared to that of phenolic and ascorbic acid contents. Altogether, a simple, convenient cold storage method using a perforated polyethylene bag and expanded polystyrene box can retain the quality and bioactive components of lime fruits for at least 21 days. The findings are significant for the food industrial application of storage lime fruits for fresh utilization or juice processing.

Development of standardized kaffir lime fruit peel extract as a gel for antioxidant and anti-acne

Development of standardized kaffir lime fruit peel extract as a gel for antioxidant and anti-acne

The preliminary study on the antifungal effect of Kaffir lime (Citrus hystrix DC) peel extract against Malassezia furfur

Pityriasis versicolor is one of the most common fungal infections on the skin caused by Malassezia furfur. Kaffir lime fruit (Citrus hystrix DC), especially its peels’ contents in secondary metabolite, may play a healing role against such infections. Therefore, the aim of this study was to determine the antifungal potential of Kaffir lime peel extract against Malassezia furfur. Ethanol extracts of the peels of Kaffir lime were tested for its antifungal properties against Malassezia furfur at different tested concentrations, namely 25%, 50%, 75%, and 100%. Every treatment was performed with 4 replications. Inhibition zone formed surrounding the paper disc measured after 24 hours of incubation using the caliper method. Data were subjected to the Kruskal-Wallis test and the Mann-Whitney Post hoc test. The study revealed that the kaffir lime fruit extract gave a significant effect on the inhibition zone (p&amp;lt; 0.05). The results showed that the higher inhibition zone was found at control group and it was different significantly from other treatments. However, among the tested concentrations, the best treatment was detected at a concentration of 100%, which was significantly different from other concentrations. Kaffir lime peel has an antifungal effect against Malassezia furfur and the best tested concentration was 100%.

Rekindling Tradition in a Pandemic: A Qualitative Study of the Use of Traditional Herbal Mixtures Among High-Risk Groups During the Early Outbreak of COVID-19 in the South-South Region of Nigeria

On 27 February 2020, Nigeria reported its COVID-19 index case from Italy. The first 30 days saw the recording of 81 cases. In the first 60 days, this number rose to 1 337 for people over 50 and with serious underlying medical illnesses that were made worse by the COVID-19 infection. In this study, we investigated the use of traditional herbal mixtures by older people and people with chronic medical conditions in the prevention, management and control of COVID-19 in the South-South region of Nigeria, with Bayelsa State as a case study. Using purposive and snowball sampling techniques, we sampled and interviewed 21 participants, with interviews taking place at the health centres and the homes of older persons. The data were analysed thematically using content analysis with the aid of an Atlas.ti. The findings indicate that the majority of the participants used at least one traditional herbal mixture to prevent COVID-19 infection, and that the fear of contracting COVID-19 was the major factor for its use during the pandemic. The most commonly used herbal mixtures during the COVID-19 pandemic were a combination of “dogoyaro”, lime fruit and leaves, lemon, ginger, garlic, mango leaves and bark, pawpaw leaf and seed, soursop leaf, bitter leaf, scent leaf, lemongrass and moringa leaf. We concluded that older persons and people with underlying health conditions in particular relied on traditional herbal mixtures in the management and prevention of COVID-19 during the early outbreak of the pandemic in Nigeria.

Impact of Foliar Application of Urea and Nano Urea Levels on Quality, Physiological and Leaf Nutrient Content Attributes of Acid Lime (Citrus aurantifolia Swingle) cv. Kagzi in Vertisols of Jhalawar District in Rajasthan

This study attempted the efficacy of various Urea and Nano urea treatments on Kagzi lime fruit characteristics, such as weight, length, breadth of juice recovery, total soluble solids (TSS), acidity, TSS/Acidity ratio ascorbic acid content, and pH value of juices. There were some significant differences in the reaction of Kagzi lime to these treatments. The Urea treatment at 2% (T4) always gave the top values for the fruit weight, length, breadth; juice recovery, TSS content, TSS/Acidity ratio; ascorbic acid content, and juice pH. While the Nano urea treatments showed positive effects, Urea treatment at 2% had the overall better performance. This implies that Urea at this level was superior in improving the fruit quality factors, which may be used to optimize Kagzi lime cultivation methods. In particular, the variables such as fruit characteristics, juice properties and nutritional content, chlorophyll content; relative water contents in leaves of leaf nutrient contents were positively influenced by 2.0% treatment Urea application These protocols led to significant improvements in fruit weight, length, and width being greater as good juice contented and TSS which increased considerably the levels of Ascorbic acid were improved, chlorophyll content enhanced while there were reduced effects despite that resulted from this prophylactic treatment. Moreover, it resulted in the maximum level of leaf nitrogen and phosphorous. These results show that Urea has significant influences on the quality of acid lime cv. The highest favorable results were noticed in the 2.0% Urea treatment administered by Kagzi lime.

Synthesis and characteristic analysis of an inorganic composite phase change materials for medium-temperature thermal storage

Composite phase change materials (CPCM) synthesized using inorganic salt (Na2HPO4·12H2O), lime fruit peel biochar (activated), and boron nitride have been explored as a solution for the medium-temperature thermal energy storage systems in this work. The activated biochar and BN concentrations were varied, and the effects of the activated biochar and BN on the thermal properties, chemical, and thermal stability of the phase change materials (PCM) were studied. XRD and FTIR studies confirmed the chemical stability of the synthesized CPCM samples. Leak test results revealed that the addition of biochar and BN has improved the shape stability. TGA studies revealed the superior thermal stability of the CPCM samples. Composite PCM with 2 g of activated biochar and 0.5 g of BN has exhibited better thermal properties with a latent heat of 121.33 J/g, encapsulation efficiency of 55.9%, and thermal energy storage capacity of 98.2% compared to the pure PCM.

Effect of Senescence Retardants on the Quality of Persian Lime Fruits

Effect of Senescence Retardants on the Quality of Persian Lime Fruits

Enhancing photosynthesis and root development for better fruit quality, aroma, and lessening of radioactive materials in key lime (Citrus aurantifolia) using Trichoderma harzianum and Bacillus thuringiensis

The present study was conducted to investigate the effects of Trichoderma harzianum and Bacillus thuringiensis alone or with gradual levels of NPK on photosynthesis, growth, fruit quality, aroma improvement and reduced radionuclides of key lime fruits. The lemon seedlings were treated with (T0) without fertilizers as control, (T1) 100g of NPK at 100%, (T2) 5 g of Trichoderma. harzianum at 50% + 50 g of NPK at 50%, (T3) 5 g of Bacillus thuringiensis at 50% + 50 g of NPK at 50 %, (T4) 7.5 g of Trichoderma harzianum at 75% + 25 g of NPK at 25 %, (T5) 7.5 g of Bacillus thuringiensis at 75% + 25 g of NPK at 25 %, (T6) 10 g of Trichoderma harzianum at 100 % and (T7)10 g of Bacillus thuringiensis at 100 %. The results showed that T2 increased net photosynthetic rate, stomatal conductance, transpiration rate, internal CO2 concentration, fresh and dry root biomass by 209%, 74%, 56%, 376%, 69.4% and 71.6%, while, T5 increased root volume, root length, and root tip number by 27.1%, 167%, and 67%, respectively over the control trees. The microbial treatments developed cortex, vascular cylinder and tracheal elements of the root. Fruit number, length, diameter, weight, pulp thickness, pulp/peel ratio, juice, total soluble solids (TSS), pigment contents and antioxidant activity increased significantly in the T2 treatment. Vitamin C, total phenols, total flavonoids, and total sugar content increased by 1.59-, 1.66-, 1.44- and 2.07- fold in T5 treated fruits compared to the control. The two microbes increased volatile compounds and decreased radionucleotides in the fruit, moreover, 27 identified and 2 (two) unmatched volatile compounds were identified by GCMS analysis. It is concluded that T. harzianum and B. thuringiensis with 25–50 g NPK treatments improved photosynthesis, root structure, fruit growth, fruit quality, aroma and lessened radionuclides in key lime fruits.

Enhancing Shelf-Life Quality of Mexican Lime (Citrus Aurantifolia) Fruit Using Gelatin Edible Coating Incorporated with Pomegranate Seed Oil

Enhancing Shelf-Life Quality of Mexican Lime (Citrus Aurantifolia) Fruit Using Gelatin Edible Coating Incorporated with Pomegranate Seed Oil