Effect of Post Harvest Treatments on Storage Life of Kagzi Lime

Lemon/lime (Citrus limon) is well known for nutritive and medicinal value. It is rich source of vitamin ‘C’. Successful storage of lemon implies to delay their decay and minimizing biochemical activities so as to keep them in fresh conditions for a longer period without impairing their quality. Freshly harvested limes were treated with Xedasol M₁₇, Xedasol M₂₁, Gibbrellic Acid GA₃ (500ppm), CaCl₂ (2%) and control (without any chemical treatment) and stored in the humidity oven at 8–10°C temperature and 85–90% Rh. The fruits were analysed after 10 days interval for physiological lossin weight (PLW), hardness, total soluble solids (TSS %), titratable acidity, ascorbic acid and sensory characteristics. It was observed that fruits treated with Xedasol M₂₁ stored at 8–10°C temperature and 85–90% Rh exhibited minimum change in physical, biochemical and sensory characteristics up to 60 days of storage period followed by Xedasol M₁₇. The fruits from GA₃ and CaCl₂ treatments were found unacceptable after 30 days of storage whereas the fruitsfrom control looked dull and soft visually after 20 days of storage.