Response of KagziAcid Lime to Low Temperature Regimes During Storage

Acid lime (Citrus aurantifolia, Swingle) fruits were washed (100 ppm chlorine), dip treated (carbendazim 500 ppm), surface dried and packed in vented (0.5% area punched) polyethylene bag (25(mu)m thick) placed in vented corrugated fibre board boxes (30 cm L x 23 cm W x 15 cm H). They were stored under refrigerated conditions at 6, 8, and 10 (plus-minus) 1°C with 90-95% RH and analyzed initially (at 0 day) and after 15, 30, 45, 60, 75 and 90 days. Fruits stored at 6 (plus-minus) 1°C developed considerable chilling injury (CI, 10.20%) after 30 days indicating that ʹKagziʹ limes cannot be stored at this temperature even for 30 days while at 10 (plus-minus) 1°C ageing was quite high (16.40%) after 90 days indicating senescence was faster at higher temperature. Fruit freshness was retained at 8 (plus-minus) 1°C up to 90 days with min ageing and no CI. Chlorine wash and carbendazim dip minimized decay losses. Juice content was max (48.65%) at 10 (plus-minus) 1 °C followed by 46.60% at 8 (plus-minus) 1 °C. Effect of temperature regimes on soluble solids, titrable acids and vitamin C content was nonsignificant. Flavour and acceptability scores were highest in fruits stored at 8 (plus-minus) 1°C. Findings indicated that 8 (plus-minus) 1°C is the optimum lowest safe temperature for long term storage of mature yellow ʹKagziʹ acid limes.