Lime

MATURITY & QUALITY

Maturity Indices

Juice content by volume of 30% or higher and color (mature-green limes have a much longer postharvest-life than those picked when yellow; the latter must be marketed soon after harvest).

Quality Indices

Color (most consumers in the USA prefer green limes but in some other countries consumers prefer yellow limes because of their greater juice content); size; shape; firmness; smoothness; freedom from decay; and freedom from defects including bruises, oil spotting, dryness, freezing injury, and stylar-end breakdown.

TEMPERATURE & CONTROLLED ATMOSPHERE (CA)

Optimum Temperature

10-13°C (50-55°F) depending on cultivar, maturity-ripeness stage at harvest, and duration of storage + transport (up to 6-8 weeks).

Optimum Relative Humidity

90-95%

Rates of Respiration

To calculate heat production multiply ml CO₂ /kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.

Rates of Ethylene Production

< 0.1 µl/kg·hr at 20°C (68°F)

Responses to Ethylene

Ethylene causes limes to lose their green color and unmask their yellow pigments, which is undesirable for marketing green limes. Removal of ethylene from lime storage facilities can be beneficial in retarding loss of green color and delaying decay incidence.

Responses to Controlled Atmospheres (CA)

A combination of 5-10% O₂ and 0-10% CO₂ retards senescence (loss of green color) of limes, but is inadequate for decay control. Exposure to > 10% CO₂ and/ or < 5% O₂ can result in scald-like injury, decreased juice content, off-flavors, and increased susceptibility to decay. Commercial use of CA on limes is very limited.