Assessment the effect of salicylic acid on storage life of lime fruit (Citrus aurantifolia cv. Mexican lime)

Document Type : Full Paper


1 Former M. Sc. Student, Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran

2 Assistant Professor, Professor and Associate Professor, Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran

3 Professor, Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran

4 Associate Professor, Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran


Lime fruit has significance important because of its economic value and beneficial nutritional composition. Fresh lime consumption compared to other processing methods is reduced for the lack of storage facilities and suitable packaging. This experiment was conducted to evaluate the effects of salicylic acid concentrations of 0, 1, 2 and 3 mM on the lime fruit shelf life (0, 20, 40 and 60 days) in a factorial arrangement based on a completely randomized design. According to the findings of this study, the index of chroma (5.5%), weight loss (9%) and vitamin C (66%) during storage were higher than harvest time, but pulp firmness (62%), total acidity (24%) and peel freshness (37%) decreased. Salicylic acid treatments were unable to maintain fruit weight, but salicylic acid 1 mM was effective in maintaining the antioxidant properties, and salicylic acid at 1 and 2 mM maintained peel firmness compared to control. At the end of the storage period, the highest pulp firmness and vitamin C related to application of salicylic acid at 2 mM. However, salicylic acid at 1 mM resulted in the highest soluble solids and acid contents. It seems that packaging lime with 1 and 2 mM salicylic acid was able to maintain the lime fruit quality up to 60 days.


Main Subjects

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