Effect of Gibberellic Acid and Waxing on Quality and Storability of Lime Fruits

Abstract

The effect of post-harvest treatment of gibberellic acid (GA3 )
and/or waxing on quality and storability of lime fruits at 18 ± 1o
C and
85% – 90% relative humidity was evaluated. Treatment with 50 and 100
ppm GA3 delayed senescence, maintained quality and extended storage
life of lime fruits. The higher the concentration of GA3 the more was the
effect. Treatment with GA3 and waxing was more effective than treatment
with GA3 alone. The effects of GA3 and/or waxing in delaying
senescence, maintaining quality and extending storage life of limes was
manifested in reduced respiration rate, weight loss, fruit softening and
total soluble solids accumulation, delayed peel colour development
(degreening), decreased titratable acidity and increased ascorbic acid
retention.