'Balady' lime (Citrus aurantifofia, L.) fruits were exposed to postharvest
continuous S and 12°C storage temperatures in the first season. Also, the fruits were
analyzed every 10 days directly from cooler and after 2 days at room temperature.
The continuous SoC storage temperature was excluded in the second season from
analysis every 10 days because of the high percentage of fruit disorders. Another intermittent warming experiment was carried out in the two
successive seasons. The intermittent warming treatments were in cycles and they
were A) 2 days at SoC + 1 day at room temperature B) 4 days at SoC + 1 day at room
temperature C) 6 days at SoC + 1 day at room temperature D) 6 days at SoC
+ 2 days at room temperature. For comparison, continuous S and 12°C storage
temperatures were used also. The objective for this study was to evaluate the effect of those storage
conditions on 'Balady' lime fruit quality and disorders. Increasing storage temperature from S to 12°C and also increasing storage
duration resulted in higher 'L' and intensity colour values of fruit peel. In addition,
leaving the fruits for two days at room temperature gave similar results which reflected
the breakdown of the chlorophyll and the appearance of the yellow colour. However, 'h' colour value decreased from the bluish-green area to the yellow area by
increasing storage temperature and duration and also after leaving the fruits for 2
days at room temperature after cold storage. Storage at continuous SoC maintained peel green colour but the intensity
colour value decreased because fruit disorders affected the readings. Storage temperature had no effect on either fruit firmness, juice content or
acidity. However, SSC, SSC/acid, and ascorbic acid decreased in fruits stored at SoC
and increased in fruits stored at 12°C. Firmness and ascorbic acid content decreased
during storage for 60 days. However, SSC and SSC/acid ratio of the fruits increased. Leaving the fruits for 2 days at room temperature after cold storage revealed
no differences in firmness, juice content, SSC, and ascorbic acid. However, fruit
acidity increased and SSC/acid decreased after storage at 12°C. The intermittent warming treatment, 6 days at SoC + 1 day at room
temperature in cycles, helped in maintaining fruit firmness, juice content and ascorbic
acid. However, that treatment resulted in higher fruit acidity and SSC. Also, fruit disorders (%) after 60 days of storage were the lowest in comparison with
the other storage conditions.