Effect of Commiphora myrrha gum and pomegranate peel extract on preserving the quality of acid lime fruit throughout storage

Articles in Press

Document Type : Full Paper

Authors

Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, Iran.

Abstract

Lime fruits undergo metabolic changes during storage, leading to peel drying and a change in green color, which reduce the fruit's marketability. To better preserve fruit quality and delay senescence during storage, various compounds, including edible coatings, have been suggested. In a factorial experiment in a completely randomized design, the effect of 0.1% and 0.2% myrrh gum and 1% pomegranate peel extract immersion postharvest, alone or in combination, on the quality of mature green lime fruit during 24 days of storage at 25 ± 2 °C was evaluated. The results of this study showed that the 0.1% myrrh gum treatment prevented weight loss of the fruit compared to the control. This treatment also had the highest titratable acidity (TA) (12.17%) compared to the control group (10.88%). The lowest soluble solid content (TSS) was observed in the 1% pomegranate peel extract treatment, while the highest TSS was observed in the control. Furthermore, myrrh gum and pomegranate peel extract treatments better preserved ascorbic acid and had a higher antioxidant capacity compared to the control group. Both myrrh gum and pomegranate peel extract treatments maintained the quality of lime fruit during storage. Overall, the treatments used had a significant effect on maintaining the quality of lime fruit during storage, which was also observable in the evaluation of the fruit's appearance.

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Iranian Journal of Horticultural Science

Articles in Press, Accepted Manuscript
Available Online from 15 April 2025

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History

  • Receive Date: 01 October 2024
  • Revise Date: 14 February 2025
  • Accept Date: 06 April 2025

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