Limes (cv. Banzahir) at two harvesting slages (light green and yellowish
green) were harvested, in 1997 and 1998 seasons, and stored at three storage
temperatures 7, 13"C or RT (16-21·C and 76-85% RH). Effects of harvesting stage
and storage temperature on extending storage period and frUit quality were studied
Banzahir fruits at both stages stored at RT. 7 and 13°C remained 4,8 and 12 weeks.
respectively. The highest signifICant percentages of unmarketable fruits were found in
fruits at both stages stored at RT, while the lowest ones in those stored at 13°C.
Generally. the difference was not signifICant between unmarketable fruits percentages
of limes at both stages stored at the same temperature. During the first period 01
storage (4 weeks). rind colour of fruits at both stages stored at rc was similar to
those stored at 1 3°e, while storage at RT hasted colour development. The differences
between storage at 7 and 13°C were noticed atter 6 weeks or storage, storing at 7°C
retarded the progress of colour change. Weight loss percentages in yellowish green
fruits were signiflCanUy lower than those in light green ones, at all storage
temperatures. The least signiftcant percentages of weight loss were found in fruit
stored at 13·C. As the storage period advanced. TSS percentages increased.
whereas V.C content decreased. Citric acid percentages did not change significantly
during thlt first period of storage (4 weeks), but thereafter decreased. V.C content was
affected by storage temperature. generally, the highasl values were found in fruits
stored at 13°C. Harvesting stage clearly innuenced acidity. light green frUits had
higher percentages of citric acid than yellowish green ones.