AI/oiding fungicide use on lime fruits, an eJCperiment was performed in 1998
and 1999. to investigate the Influence 0' hot water dip. ( 50 0 C, 5 min). stage of
ripeness ( colour • break and uniform yellow) and chilling storage temperature ( 5 or
10 0 C and 85 - 90 % RH) on the storability of Banzahir limes. Fruits at both stages
either treated with hot water or control, stored at 5°C. remained only 8 weeks of
storage. whereas those stored at 10°C lasted 12 weeks. With the progress of storage
periOd. rind colour developed. percentages of weight loss and unmarketable fruits
significantly increased, TSS almost remained constant in the first season and slightly
increased at (he end of storage period in the second. while V.C and citric acid
contents signifiCAntly decreased. Hot water treatment, generally. had no significant effect on storage period or
fruit quality (rind colour, weight loss. unmarketable fruits. TSS, V.C and acidity).
Yellow fruits had signlficanlly lower weight loss and citric acid percentages, and higher
V.C content. compared with colour-break ones. Storing fruits at 10°C resulted to
extend storage period and hastened colour change. Furthermore, weight loss and
unmarketable fruits percentages were lower, while citric acid (except of Iruits at yellow
stage In the second season) and V.C contents were higher than those stored at 5°C.
TSS percentages didn't significantly influence by hot water treatment. stage of
ripeness or storage temperature. except for colour-break heated 'rUits stored at 10°C
in the second season. It could be concluded that long storabilily with good quality was found in
colour-break fruils stored at 10°C.