Open Access iconOpen Access

ARTICLE

crossmark

Effect of Senescence Retardants on the Quality of Persian Lime Fruits

Rafael Ariza-Flores1, Rafael Ambriz-Cervantes2, Pedro Cadena-Iñiguez3, Luis A. Gálvez-Marroquín4, Miguel A. Cano-García4,*

1 National Institute of Forestry, Agriculture and Livestock Research (INIFAP), South Pacific Regional Center, Santo Domingo Barrio Bajo, Villa de Etla, Oaxaca, 68200, México
2 National Institute of Forestry, Agriculture and Livestock Research (INIFAP), Zacatepec Research Station, Zacatepec, Morelos, 62780, México
3 National Institute of Forestry, Agriculture and Livestock Research (INIFAP), Central Chiapas Research Station, Ocozocoautla, Chis, 29140, México
4 National Institute of Forestry, Agriculture and Livestock Research (INIFAP), Oaxaca Central Valley Research Station, Santo Domingo Barrio Bajo, Villa de Etla, Oaxaca, 68200, México

* Corresponding Author: Miguel A. Cano-García. Email: email

Phyton-International Journal of Experimental Botany 2024, 93(8), 1805-1818. https://doi.org/10.32604/phyton.2024.050093

Abstract

The objective of this study consisted of evaluating the effect of the application of chitosan (Q), 1-methylcyclopropene (1-MCP) under two controlled temperatures on some physical, physiological, and chemical parameters contributing to the quality of Persian lime Citrus latifolia fruits. Eight treatments were evaluated, resulting from the combination of four senescence retardant applications (Q, 1-MCP, 1-MCP + Q, and without application) on fruits stored at two temperatures (12/20°C). Epidermis color (luminosity, chromaticity, and hue), fruit appearance, respiration, weight loss, total juice content, total soluble solids, and titratable acidity were registered during the study. The results indicate that the 1-MCP and Q combination favored fruit postharvest quality conditions such as reducing respiration rate; maintaining fruit good appearance, turgidity, and brighter fruit chromaticity; fruits treated with chitosan and stored at 12°C, favored total soluble solids. On the other hand, Variables such as weight loss, juice content, acidity, phenols, flavonoids, antioxidant activity, and hue values were favored by a 12°C storing temperature regardless of the treatment. In general, the use of modified atmospheres, senescence retardants, and refrigeration as postharvest methods, can increase Persian lime shelf life.

Keywords


Cite This Article

APA Style
Ariza-Flores, R., Ambriz-Cervantes, R., Cadena-Iñiguez, P., Gálvez-Marroquín, L.A., Cano-García, M.A. (2024). Effect of senescence retardants on the quality of persian lime fruits. Phyton-International Journal of Experimental Botany, 93(8), 1805-1818. https://doi.org/10.32604/phyton.2024.050093
Vancouver Style
Ariza-Flores R, Ambriz-Cervantes R, Cadena-Iñiguez P, Gálvez-Marroquín LA, Cano-García MA. Effect of senescence retardants on the quality of persian lime fruits. Phyton-Int J Exp Bot. 2024;93(8):1805-1818 https://doi.org/10.32604/phyton.2024.050093
IEEE Style
R. Ariza-Flores, R. Ambriz-Cervantes, P. Cadena-Iñiguez, L.A. Gálvez-Marroquín, and M.A. Cano-García, “Effect of Senescence Retardants on the Quality of Persian Lime Fruits,” Phyton-Int. J. Exp. Bot., vol. 93, no. 8, pp. 1805-1818, 2024. https://doi.org/10.32604/phyton.2024.050093



cc Copyright © 2024 The Author(s). Published by Tech Science Press.
This work is licensed under a Creative Commons Attribution 4.0 International License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
  • 491

    View

  • 174

    Download

  • 0

    Like

Share Link