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Effect of nitric oxide on postharvest quality of lime fruit (Citrus aurantifolia Swingle)

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Amolsiri Nolpradubphan and Intira Lichanporn

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The effect of different concentrations of nitric oxide (NO) on postharvest life of lime

(Citrus aurantifolia Swingle) was investigated. Lime was immersed with nitric acid at

concentration 0, 5, 10 and 20 μg /l for 1 minute then kept at 4 C°. Changes in weight loss,

total soluble solids (TSS), fruit firmness, ascorbic acid (vitamin C), and Chlorophyllase

activity were evaluated periodically with 7 day intervals during storage. The results showed

that lime immersed with 5μg/l SNP was significantly delayed the decrease of weight loss

and firmness, also maintained the highest ascorbic acid and delayed the increase of total

soluble solids contents during storage. Moreover, lime fruits treated with 20 ug/l SNP

increased more slowly Chlorophyllase activity than the other treatments. This application

of NO may be a useful method for extending shelf-life and maintaining quality of lime.

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Nitric oxide; weight loss; storage life; lime