Postharvest Dip Application of Putrescine and Salicylic Acid Delayed Postharvest Quality Deterioration and Extended the Storage Life of Lime (Citrus Aurantifolia Swingle) Fruit

Abstract

Potential of putrescine (PUT) and salicylic acid (SA) as postharvest dip treatments on maintaining quality and extending the shelf life of lime (Citrus aurantifolia Swingle) fruit cv. Local was investigated. Fruit harvested at commercially mature stage were dipped in different concentrations of PUT (0.5, 1.0, and 1.5 mmolL−1), SA (1.0, 2.0, and 3.0 mmolL−1), and control (0.0 mmolL-1) for 15 minutes and stored in cold room (13 ± 1°C, 90 ± 5% RH). Evaluation of peel color (L*, a*, b*), total chlorophyll content (TCC), TSS, TA, physiological weight loss (PWL), visual quality, and decay incidence were carried out at 0 day (before treatment) and at 14, 28, 42–56 days of storage. Out of two reagents examined, PUT showed promising effect compared to SA on maintaining quality and extending the postharvest life of lime cv. Local during cold storage (13 ± 1°C, 90 ± 5% RH). The lowest dose of PUT (0.5 mmolL−1) and the middle dose of SA (2 mmolL−1) effectively suppressed the degradation of peel color, retarded the rate of deterioration of TSS and TCC while reducing the rate of increase in PWL. The lowest concentrations of both PUT (0.5 mmolL−1) and SA (1.0 mmolL−1) exhibited higher efficacy in preventing the deterioration of TA. In conclusion, exogenous treatment of PUT at the dose of 0.5 mmolL−1or SA at the concentration of 2 mmolL−1for 15 min could be recommended as an effective tool for maintaining quality and extending the shelf life of lime cv. Local.