Abstract:
The present study was conducted to evaluate the effects of different storage media; river sand paddy husk and coir dust which can be used to extend the shelf-life of fresh lime (Citrus aurantifolia) fruits. Lime fruits harvested at fully grown light green stage were used for this study. Three different
storage media such as sand, paddy husk and coir dust were used for the
extension of shelf-life of lime fruits in fresh form. Plastic crates filled with media were used to store lime fruits. Titratable acidity and weight loss of samples were measured at weekly intervals. Temperature of the environmental, storage room and media were recorded daily. The environment temperature during the test period ranged from 33°C to 35°C while it ranged from 27°C to 29°C at the storage room. The temperature in sand and paddy husk was significantly higher (P<0.05) than that in coir dust. Lime fruits stored in sand showed a significantly higher (P<0.05) weight loss during the experimental period and all the fruits were discarded due to un- usability for human consumption after four weeks of storage period. The significantly lowest (P<0.05) weight loss were recorded at each sampling stage of fruits which were stored in coir dust medium and remained up to six weeks. The titratable acidity of lime fruits stored in all the media decreased from 11% to 7% with the time. The rate of decrease was 3% after four weeks in fruits stored in sand while other fruits did not show any significant difference. The shelf-life of fresh lime fruits can be extended up to six weeks using coir dust as a storage medium under ambient conditions.
