Lime Fruit Research Articles

Postharvest Dip Application of Putrescine and Salicylic Acid Delayed Postharvest Quality Deterioration and Extended the Storage Life of Lime (Citrus Aurantifolia Swingle) Fruit

ABSTRACT Potential of putrescine (PUT) and salicylic acid (SA) as postharvest dip treatments on maintaining quality and extending the shelf life of lime (Citrus aurantifolia Swingle) fruit cv. Local was investigated. Fruit harvested at commercially mature stage were dipped in different concentrations of PUT (0.5, 1.0, and 1.5 mmolL−1), SA (1.0, 2.0, and 3.0 mmolL−1), and control (0.0 mmolL-1) for 15 minutes and stored in cold room (13 ± 1°C, 90 ± 5% RH). Evaluation of peel color (L*, a*, b*), total chlorophyll content (TCC), TSS, TA, physiological weight loss (PWL), visual quality, and decay incidence were carried out at 0 day (before treatment) and at 14, 28, 42–56 days of storage. Out of two reagents examined, PUT showed promising effect compared to SA on maintaining quality and extending the postharvest life of lime cv. Local during cold storage (13 ± 1°C, 90 ± 5% RH). The lowest dose of PUT (0.5 mmolL−1) and the middle dose of SA (2 mmolL−1) effectively suppressed the degradation of peel color, retarded the rate of deterioration of TSS and TCC while reducing the rate of increase in PWL. The lowest concentrations of both PUT (0.5 mmolL−1) and SA (1.0 mmolL−1) exhibited higher efficacy in preventing the deterioration of TA. In conclusion, exogenous treatment of PUT at the dose of 0.5 mmolL−1or SA at the concentration of 2 mmolL−1for 15 min could be recommended as an effective tool for maintaining quality and extending the shelf life of lime cv. Local.

PEMBERDAYAAN MASYARAKAT PEMANFAATAN TEKNOLOGI TEPAT GUNA DALAM PENGOLAHAN POTENSI LOKAL DI NAGARI TANJUNG BONAI AUR

The abundance of forest products in the form of areca nut and plantation products in the formof lime fruit in the district of Sumpur Kudus are local potentials that need to be processed toprevent price declines and maintain material quality. The purpose of this empowerment is toprovide information and training on how to process forest products (areca nut) and gardenproducts (lime fruit) into good quality food and drinks. Participants in this activity are theTanjung Bonai Aur village, Sumpur Kudus sub-district, Sijunjung Regency, a maximum of 30(thirty) people. The Stages of the Workshop are as follows: Techniques to make syrup from limejuice, Techniques to process young areca nut into health drinks, Techniques to process Cassavainto snacks that have high economic value. The lecture and question and answer method werechosen to provide an explanation of how to make syrup, process betel nuts and process cassava. This practice method is given to the trainees to provide opportunities to practice the trainingmaterial obtained. Evaluation of activities is carried out during the process and at the end ofthe training, on aspects of achieving training objectives and also organizing training. Theresults of empowerment can be seen that the enthusiasm of the community is very high duringthe empowerment takes place

Citrus aurantifolia (Christm.) Swingle (lime) Fruit Extract Inhibits the Activities of Polyol Pathway Enzymes

Diabetes mellitus is associated with several complications, which may result from one or more factors including increased flux of polyol pathway. This study evaluated the inhibitory potential of four citrus fruits namely Citrus paradisi Macfad. (grape), Citrus limon (L.) Osbeck (lemon), Citrus aurantifolia (Christm.) Swingle (lime) and Citrus sinensis (L.) Osbeck (orange), on the activities of aldose reductase and sorbitol dehydrogenase – the two enzymes that mediate the polyol pathway. This is determined by incubating citrus extracts with appropriate enzymes and substrates. Fruit extract with the lowest half maximal inhibitory concentration (IC50) was used to assess the mode of inhibition of the enzymes by preparing Lineweaver–Burk plot. Citrus fruits tested inhibited sorbitol dehydrogenase more than aldose reductase, which resulted in lowered IC50 values. Of all the citrus fruits tested, lime fruit extract displayed potent inhibition of aldose reductase (IC50: 138.66 μg/mL) and sorbitol dehydrogenase (IC50: 47.21 μg/mL). Kinetic studies also revealed that lime fruit extract inhibited the activities of both enzymes in a competitive manner. In conclusion, the inhibition of the polyol pathway enzymes by the lime fruit extract may be attributed to the presence of phytochemicals such as flavonoids and limonoids.

No-Tillage and High-Density Planting for Tahiti Acid Lime Grafted Onto Flying Dragon Trifoliate Orange

The management of soil cover plants (intercropping) in orchards can contribute to increase productivity of citrus trees. Thus, the present research aimed to evaluate different planting systems for Tahiti acid lime grafted onto Flying Dragon trifoliate orange, a dwarfing rootstock, at high planting density (1,157 trees ha-1). The study was set up in four tillage systems, using Urochloa ruziziensis as an intercrop species in the orchard, and conducted for five years: no-tillage (NT), no-tillage and no-herbicide (NT-NH), minimum tillage (MT) and conventional tillage (CT; without intercropping). Dry matter (DM) production of biomass in the row and interrow of the orchard was evaluated yearly, as well as weed density, soil physical and chemical characteristics, plant water and nutritional status, and fruit yield of trees. Greater deposition of DM of biomass was observed in the row of citrus planting for treatments NT and NT-NH compared to CT and MT treatments, which led to reduced undesirable weed populations. The NT treatment also provided increases of 79% in potassium (K) nutrient concentrations in the leaves of trees and 60% in exchangeable K in the soil surface layer, in the first two years evaluated. The maintenance of the Urochloa ruziensis mulch in the NT system also provided higher soil volumetric moisture content and consequently lower soil resistance penetration and water stress on trees, evidenced by the predawn plant leaf water potential (<1 MPa). Moreover, the NT treatment provided an average increase of 56% of fruit yield from trees compared to the CT treatment during three harvests. This long-term study demonstrated the contribution of the no-tillage system using a favorable cover crop to increase the yield of Tahiti acid lime fruits and maintain the soil quality most required for the sustainability of citrus production. Citrus latifolia, ecological mower, intercropping, soil protetion, Urochloa ruziziensis, glyphosate management, yield.

Acid lime (Citrus aurantifolia) production as influenced by different fertigation levels with irrigation schedules

The sustainable production of acid lime is possible with combined use of irrigation water with fertilizer through micro-irrigation. The integrated use of drip irrigation with fertigation on yield, quality and economy of 14 year-old acid lime (Citrus aurantifolia Swingle) cv. Sai-Sharbati was studied during 2011–16 at Mahatma Phule Krishi Vidyapeeth, AICRP on Fruits, Rahuri (M.S.). The study was undertaken on the black soil with the base recommended dose of fertilizers (RDF) as 600:200:600 (N:P2O5:K2O). The experiment was in Factorial Randomised Block Design with nine treatments, comprising three irrigation schedules, viz.70% evaporation replenishment (ER) (I1), 80% ER (I2), and 90% of ER (I3), and three fertigation levels, viz. fertigation with 60 % RDF (recommended dose of fertilizers) (F1), 70% RDF (F2) and 80% RDF (F3) based NPK doses replicated six times. The highest canopy and fruit yield of acid lime was observed with the irrigation schedule at 90% ER with 80% RDF fertigation followed by 70% RDF fertigation. The highest yield efficiency (5.05 kg/m3) was also with irrigation schedule at 80% and 60% RDF fertigation. However the highest partial factor productivity of nutrients (66.12 kg fruit/kg NPK) and higher B/C ratio (1.95) was obtained with irrigation at 90% ER and with 60% RDF fertigation and by 90% ER with 80% RDF respectively. The quality production of acid lime fruits was obtained with irrigation schedule at 90% ER with 80% RDF fertigation.

Potential Recovery of Biogas from Lime Waste after Juice Extraction Using Solid–Liquid Extraction Process

A large percentage of fruit mass is left as waste after the consumption or processing of citrus fruits. The inappropriate disposal of these wastes directly leads to environmental and economic concerns. However, scientific investigations have demonstrated that citrus wastes, due to their high concentration in soluble sugars, can be a source of cellulosic biomass for biogas recovery. d-Limonene, the major constituent of essential oils present in citrus wastes, is however, known to hamper the conversion process of citrus wastes to biogas. With the aim of improving biogas production, a study on the pre-treatment of lime fruit waste to reduce the effect of d-limonene was carried out. The pre-treatment process was done using hexane as the solvent in a solid–liquid extraction process to leach out essential oils from lime wastes. Solid–liquid extraction was carried out in a Soxhlet apparatus with pulverized lime waste at 68 °C for 180 min; then the residue was washed and aerated. From the pre-treatment procedure, 21.3 mL of essential oil was recovered, indicating an oil yield of 3.8%. Substrates of untreated and pre-treated lime waste were digested in batches under mesophilic conditions for a period of 28 days. The biogas yield of each substrate was evaluated and the results compared. Substrate of untreated lime waste yielded 66.9 mL/g VS. biogas after the digestion period. In comparison, pre-treated lime waste gave a better biogas yield of 93.2 mL/g VS. after 28 days, indicating an improvement in biogas yield by about 40%. The findings of this research show that there is a viable recovery option of biogas from lime waste, and recommendations of this research can be further explored to develop an economically viable biogas plant process that efficiently utilizes citrus wastes. This would boost the drive of government towards alternative sources of energy and also fulfil two of the sustainable development goals presented by the United Nations.

Characteristics of HPMC/Beeswax Edible Composite Film and its Application for Preservation of Seedless Lime Fruit

This article is aimed at evaluating newly synthesized HPMC/BW composite films, applied for preservation of seedless lime fruit. Factors influenced to formation of the films as well as characteristics of HPMC/BW edible composite films were researched and analyzed based on experimental results and previous studies. The HPMC/BW edible composite films were created based on the components included HPMC (5% w/v), Glycerol plasticizer (Gly-2% v/v), BW (5% w/v); Oleic Acid emulsifier (OA-1% v/v). Characteristics of the composite film were evaluated via the analytical techniques known as Sensory, Tensile Strength (TS), Elongation at Break (EB), ThermoGravimetric Analyzer (TGA), Scanning Electron Microscope (SEM), Fourier Transform InfraRed (FTIR). HPMC/BW composite films applied in preserving seedless limes. Evaluations of preservation processes were based on effects of characteristics such as Sensory evaluation, Respiratory intensity, Weight loss, Vitamin C content, Total acid of before and after fruits preservation.

Oleocellosis development in Persian lime (Citrus latifolia T.) fruit influenced by citrus rootstock

Mexico is the main producer and exporter of Persian lime worldwide. Oleocellosis is one of the main physiological disorders of acid limes which affects visual quality of the fruit and cause economic losses. The objective of this work was to determine the effect of Sour orange, Volkamerian lemon, Flying dragon, Swingle citrumelo and C-35 citrange rootstocks on the anatomy of the flavedo and its correlation with the development of oleocellosis in Persian lime (Citrus latifolia T.) fruit. Susceptibility and development of oleocellosis by postharvest handling and mechanical damage, as well as the histological characteristics of the flavedo (cuticle, epidermis, oil glands and stomata) were evaluated. There was no effect of the rootstock on thickness of cuticle, epidermis and flavedo, oil glands size, boundary cells layers and stomata. In general, fruit grown on the Flying dragon rootstock were less susceptible to develop oleocellosis compared with fruit from the other studied rootstocks. Fruit grown on Sour orange and C-35 citrange rootstocks showed the highest number of oil glands, which might be related to an increased susceptibility to develop oleocellosis. Oleocellosis induced in the present study was directly proportional to a greater mechanical damage. Flying dragon might be a promising Persian lime rootstock for reducing susceptibility to develop oleocellosis.

Development and Performance Evaluation of Lime Harvesting Device

Efforts were made to develop a hand tool for harvesting of lime fruits. Initially, survey was done to collect the data regarding traditional kagzilime fruit harvesting device adopted by the farmers. The problems faced with the traditional tool for lime fruit harvesting are alleviated in the JAU–Lime harvester by providing catching unit, fruit collecting mouth and conveyance pipe which reduces losses in terms of immature lime fall out and spoilage. It was compared with the traditional one in terms of number of fruits harvested per unit time, spoilage and immature fruit losses during harvesting. The average fruit harvesting capacity was recorded as 6.85 kg hr-1 and 7.83 kg hr-1 for JAU–Lime harvester and traditional harvester, respectively. The collected fruits were kept in same environment for 11 days to find the number of fruits spoiled. It was observed that up to 8th day after harvesting, no spoilage was recorded in the lime harvested by JAU-Lime harvester. It was also recorded that after 11 days nearly 36.67% of limes were spoiled from the lots which were harvested by the traditional harvester. Average fruit spoilage was observed to be 15.45 and 2.12% in traditional harvester and JAU–Lime harvester, respectively. It was also observed that due to pulling effect, an average 3.84% immature fruits fall on the ground surface, while harvesting by traditional harvester compared to 1.37% in case of JAU–Lime harvester. 1

Standardization of Recipe for RTS of Kagzi lime fruit blended with Aloe vera gel and Rose juice

Standardization of Recipe for RTS of Kagzi lime fruit blended with Aloe vera gel and Rose juice

PCR and Sequencing Base Detection of Gummosis Disease on Citrus aurantifolia Caused by Lasiodiplodia theobromae and Evaluation of Its Antagonisms

Diplodia gummosis disease caused by Lasiodiplodia theobromae is an economically important postharvest fruit decay that occurs on all types of citrus grown in Bangladesh. The present investigation was conducted to isolate and identify the pathogenic fungus responsible for postharvest diplodia gummosis disease (DGD) of citrus as well as the evaluation of its biological control through microbial antagonists. DGD causing pathogen was identified by physiological, morphological and molecular methods. The pathogenic fungus was isolated from the surface of postharvest lime fruits. The optimum growth of the fungi was observed in maltose, 2% NaCl, 15% sugar and pH 7 containing PDA medium at 35⁰C. PCR products of the internal transcribed spacer (ITS) region of the fungus showed approximately 650 bp size clear band in gel electrophoresis. The amplified region of the fungus showed 99.62% similarities with the sequences of L. theobromae. Artificially inoculation of the fungus in malta, musumbi, sweet orange, lime, and guava fruits showed similar size clear band and typical diplodia gummosis disease symptom. Methanol extracts of Datura metal displayed the highest inhibition (75.25%) against the isolated fungus. Non-pathogenic fungi Trichoderma viride showed the highest antagonistic efficiency followed by Neofusicoccum mangifera against the isolated fungus. The tested soil bacteria did not show significant antagonistic activity against the isolated fungus. Therefore, the DGD of citrus control system should be integrated into the overall citrus postharvest decay control system to reduce all citrus postharvest diseases and to protect fresh citrus fruit values.

Modeling of engineering properties for predicting the mass of acid lime fruit (Citrus aurantifolia Swingle)

Engineering properties and their relationships with mass for Phule Sharbati acid lime cultivar were investigated. Relationship between physical properties of fruits and its mass will create tremendous change in the packaging industry. The mean values of engineering properties such as minor diameter, intermediate diameter, major diameter, geometric mean diameter, sphericity, aspect ratio, mass, surface area, volume and true density were found to be 42.55 mm, 41.20 mm, 40.41 mm, 0.94, 0.94, 38.17g, 49997 mm2, 33322.8 mm3 and 1 g/cc, respectively. Regression models were used to predict the effect of mass of acid lime and classified into two: 1–Single and multiple variable regressions of acid lime mass and dimensional characteristics and 2- Single variable regression for geometric mean diameter, sphericity, surface area and volume. Results indicated that mass modeling of acid lime based on minor diameter was found most appropriate in the first classification. In the second classification, the power-law model was noticed best on the basis of the geometric mean diameter, surface area and the volume.

Biosynthesized silver nanoparticles from aqueous extracts of sweet lime fruit and callus tissues possess variable antioxidant and antimicrobial potentials

Different plant extracts have been utilized for biological synthesis of metal nanoparticles. However, no published literature compares the antimicrobial potential of silver nanoparticles (AgNPs) derived from extracts of mature fruit juice (SLF-AgNPs) versus callus (SLC-AgNPs) tissue of same plant. These SLF- and SLC-AgNPs exhibited variable physical and biological properties. Distinct UV-Vis absorption peak (at 250 nm) for SLF-AgNPs indicated formation of small-sized monodisperse particles. Both SLF-AgNPs (5 to 35 nm) and SLC-AgNPs (3 to 270 nm) exhibited quasi-spherical shapes. The FT-IR spectra showed occurrence of shared peaks at 3335, 1647, and 1080 cm−1 while SLC specific peaks at 1065, 1042 and 1017 cm−1. The SLF-AgNPs possessed higher DPPH free radical scavenging potential. These nanoparticles also showed better antibacterial and antimycotic action epitomized as higher inhibition zone diameters compared to SLC-AgNPs. This work can be furthered to identify predominant mechanism for improved antimicrobial potential of the synthesized AgNPs.

IMPACT OF DEHYDRATION METHODS ON THE YIELD AND QUALITY OF LIME PEELS PECTIN

Following the extraction of juice from lime fruits, the peels are dried and utilized in the production of pectin. Different dehydration methods are used to dry lime peels. These methods have great impact on the yield and the quality of the resultant pectin. The aim of this study was to investigate the effect of drying methods (hot air oven, microwave and Instant Controlled Pressure Drop (DIC) on the chemical composition of lime peels, and the extracted pectin. The results showed that DIC dried lime peels had the highest moisture content (12.80%), ash content (4.58%) and fiber content (26.83%). The highest pectin yield (25.77%) was obtained from the DIC dehydrated lime peels. The ash content of pectin samples ranged from 2.61% to 3.0%. Pectin extracted from DIC dried peels (DP) had the highest galactuornic acid content (86.82%). Degree of esterification of extracted pectin was 69.18%, 67.90% and 68.50% for oven dried lime peels (OP), microwave dried lime peels (MP) and DIC dried lime peels (DP), respectively. Therefore, all pectin samples were classified as high ester pectin. The extracted pectin samples were used to make strawberry jam and compared to commercial pectin. The results showed also that viscosity values of jam made by extracted pectin were higher than jam made by commercial pectin. The highest value of viscosity was found in jam made with oven pectin (OP) being 480 cp, thenjam with DIC pectin (DP) being 472 cp, and then jam with microwave pectin (MP) being 450 cp. Sensory evaluation of jam samples showed that jam made with (DP) had the highest score in respect to colour and texture. Strawberry jams made with OP and DP were characterized by the highest score in respect to odour, taste and over all acceptability.

Effect of osmotic agents and ultasonication on osmo‐convective drying of sweet lime (Citrus limetta) peel

AbstractThe study was aimed to evaluate the effect of different osmotic agents (sucrose, maltodextrins, and stevia, 50° brix conc.), immersion time (2–8 hr), and ultrasonication treatment (33 KHz, for 2, 5 and 10 min) on water loss, solid gain, weight reduction and subsequent air drying (45°C) behaviour of sweet lime peel. Irrespective of immersion time, the average water loss, solid gain, and weight reduction were observed to be maximum with sucrose as osmotic agent followed by maltodextrins and stevia, respectively. There was only a slight increase in the values of water loss, solid gain, and weight reduction during the ultrasonic‐assisted osmotic dehydration. Sucrose was observed to be the best osmotic agent for osmo‐convective drying of the sweet lime peel. The ultrasound pretreated (10 min, 33 kHz) and sucrose‐osmosed sweet lime peel when subjected to air‐drying, the moisture content was decreased from 28.70 to 1.91%. The values of R2, adjusted R2, and RMSE and residuals analysis indicated that Page model satisfactorily described the drying behavior of sweet lime peel.Practical applicationsPeels are the main by‐products of sweet lime processing for juice manufacturing. The fruit waste is very rich in pectin and potentially valuable bioactive compounds including antioxidants. The findings of this study may prove instrumental in designing the osmo‐convective drying technology for the sweet lime peel. Since OD can contribute to the retention of useful bioactive compounds and the dried sweet lime peel in its powder form has high concentration of pectin, it can find useful applications in the health industry and food industry especially in processed products such as jams, jellies, or bakery products like biscuit and bread with added functionality and nutraceutical properties. The utilization of osmotically dried sweet lime peel will not only add to the income of sweet lime fruit processors but also provide an avenue for its waste disposal also.

Antibacterial Activity of Essential Oil from &amp;lt;i&amp;gt;Citrus aurantifolia&amp;lt;/i&amp;gt; (Christm.) Swingle Peels against Multidrug-Resistant Bacterial Isolates

The study investigated the antibacterial activity of essential oil from the peel of Citrus aurantifolia against eleven multidrug-resistant (MDR) bacterial isolates of clinical origin. The Kirby-Bauer disc diffusion method was used to determine the antibiotic resistance profile of the isolates. Essential oil (EO) from the peels of lime purchased at a market in Ile-Ife was extracted by the hydro-distillation method, while the sensitivity of the isolates to EO was done via agar well diffusion method. The minimum inhibitory and minimum bactericidal concentrations (MIC and MBC) of the EO against the tested isolates were determined following standard methods. All the tested isolates exhibited multidrug resistance (MDR) characteristics. The multiple antibiotics resistant indexes (MARI%) for Gram-positive bacterial isolates ranged between 70% and 100% while that of Gram-negative was 100%. The yield of EO was 1% and the EO demonstrated activities at 25%, 50% and 100% v/v against the MDR bacterial isolates. The activity of EO was mostly not significantly different at the same concentration for all the isolates, and at different concentrations for each of the isolates. The MIC range for Gram-negative and Gram-positive isolates was between 0.195% to 3.125% v/v and 0.39% to 3.125% respectively while the range was between 1.563% to 3.125% and 0.781% to 6.250% v/v for MBC respectively. The study showed that EO from the peel of lime fruits demonstrated excellent in vitro antibacterial activity against MDR bacterial isolates. This potential can be further explored as an alternative for the treatment and management of infections caused by MDR bacterial isolates.

Antibacterial Activity of Essential Oil from &amp;lt;i&amp;gt;Citrus aurantifolia&amp;lt;/i&amp;gt; (Christm.) Swingle Peels against Multidrug-Resistant Bacterial Isolates

The study investigated the antibacterial activity of essential oil from the peel of Citrus aurantifolia against eleven multidrug-resistant (MDR) bacterial isolates of clinical origin. The Kirby-Bauer disc diffusion method was used to determine the antibiotic resistance profile of the isolates. Essential oil (EO) from the peels of lime purchased at a market in Ile-Ife was extracted by the hydro-distillation method, while the sensitivity of the isolates to EO was done via agar well diffusion method. The minimum inhibitory and minimum bactericidal concentrations (MIC and MBC) of the EO against the tested isolates were determined following standard methods. All the tested isolates exhibited multidrug resistance (MDR) characteristics. The multiple antibiotics resistant indexes (MARI%) for Gram-positive bacterial isolates ranged between 70% and 100% while that of Gram-negative was 100%. The yield of EO was 1% and the EO demonstrated activities at 25%, 50% and 100% v/v against the MDR bacterial isolates. The activity of EO was mostly not significantly different at the same concentration for all the isolates, and at different concentrations for each of the isolates. The MIC range for Gram-negative and Gram-positive isolates was between 0.195% to 3.125% v/v and 0.39% to 3.125% respectively while the range was between 1.563% to 3.125% and 0.781% to 6.250% v/v for MBC respectively. The study showed that EO from the peel of lime fruits demonstrated excellent in vitro antibacterial activity against MDR bacterial isolates. This potential can be further explored as an alternative for the treatment and management of infections caused by MDR bacterial isolates.

Maturation and physiological quality of IAC-863 Rangpur lime seeds

There is a growing demand for high quality seeds to obtain citrus rootstocks. Normative Instruction 48 (MAPA) of September 24, 2013, requires minimum of 50% germination for the marketing of citrus seeds. Harvest season is one of the stages of seed production with great importance to ensure quality, which makes knowing its maturation process an important step. Thus, the objective of this study was to monitor physicochemical changes in IAC-863 Rangpur lime fruits in order to characterize the physiological maturity of seeds, and to define the ideal harvest point in order to obtain seeds with high physiological quality to obtain rootstocks. Physicochemical analysis of fruits (mass loss, color, soluble solids and acidity) and analysis of seeds (water content, germination and emergence) was performed. Higher germination results were observed in seeds obtained from fruits with higher color index and soluble solids content. The storage of IAC-863 Rangpur lime fruits after harvest increases germination rate, especially in mid-season fruits.

Extending Storability of Egyptian Banzahir Lime Fruits by Aqueous Ozone Technology with Edible Coating

Extending Storability of Egyptian Banzahir Lime Fruits by Aqueous Ozone Technology with Edible Coating

Harvest maturity affects postharvest quality of lime fruits (&lt;em&gt;Citrus aurantifolia&lt;/em&gt; Swingle)

Postharvest storage of lime fruits, harvested at 119, 133, 147 and 161 days after fruit set (DAFS) was evaluated based on changes in physiological weight loss (PWL), peel lightness (L*), hue (ho), Chroma (C*) values and overall visual quality rating (VQR) along with juice pH, titratable acidity (TA) and total soluble solids (TSS) under ambient condition (30-34 °C, 70-75% RH). The results showed that stage of maturity had significant effect on changes in PWL, VQR, L* and ho values with no significant effect on juice quality parameters during the storage. The maximum storage life of nine days was observed in fruits harvested at 133 DAFS with significantly higher VQR (3.71±0.18) and ho (116.44±2.18). Both colour and PWL % influenced the visual quality of fruits. Thus, lime fruits harvested at 133 DAFS had the longest shelf life of 9 days while stages of 119, 147 and 161 DAFS had shelf life of 6, 7 and 3 days, respectively under ambient storage. This study concludes that the most suitable time for harvesting lime fruits is 133 days after fruit set.