Abstract:
Crystal limes ( Citrus spp.) were treated by the combination of hot water and
fungicide dipping at 50
C for 3 minutes and untreated fruits as a control. All the
samples were kept in the lab at 25-27
°
C and observation was done every 4 days till
the 20
°
th
day. This is to examine the best way to prolong the shelf-life and maintain
crystal lime quality characteristics during postharvest storage. In this study, HWT
had no adverse effects on quality attributes, including pH, soluble solids contents,
firmness and rind color. The study showed that the combined treatment with HWT
was not assisst in prolong the shelf-life of crystal limes. From the result, the rind
color of HWTs' samples showed the significant difference than the other treatments
in the last day. The result also showed that the firmness, total soluble solid (TSS), pH
and ascorbic acid content for all treatment does not have any significant difference
compared with control. The results confirmed that hot water and fungicide dipping
could be applied to crystal limes as an effective postharvest treatment to maintain
postharvest quality during storage. However, as it compared with the control, HWT
was the best treatment than the other treatments.
