Open Access

ARTICLE

Effect of Senescence Retardants on the Quality of Persian Lime Fruits

by Rafael Ariza-Flores¹, Rafael Ambriz-Cervantes², Pedro Cadena-Iñiguez³, Luis A. Gálvez-Marroquín⁴, Miguel A. Cano-García^4,*

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:

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

Received 27 January 2024; Accepted 11 June 2024; Issue published 30 August 2024

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.

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Keywords

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