Effect of 2,4,5-Trichlorophenoxy Acetic Acid and Waxing on Quality and Storability of Lime Fruits

Abstract

The effect of post-harvest treatment with 2,4,5-
trichlorophenoxy acetic acid (2,4,5-T) and waxing on quality and
storability of lime fruits at 18 + 1 ◦ C and 85%-90% relative humidity was
evaluated. Treatment with 2,4,5-T at 500 and 1000 ppm delayed
senescence, maintained quality and extended storage life of lime fruits.
The higher the concentration the more was the effect. Treatment with
2,4,5-T and waxing was more effective than 2,4,5-T alone. The effect of
2,4,5-T and waxing was manifested in decreased respiration rate and
weight loss, total soluble solids (TSS) accumulation and delayed peel
colour development.