Physicochemical properties of sweet limes (Citrus limetta) during storage at different temperatures

Reyna-Gonzales K.; Pesantes-Gallardo M.G.; Huamán-Grandez E.O.; Valdivia-Culqui J.E.; Paredes-Tarrillo F.A.; Raymundo-Vasquez P.A.; Medina-Mendoza M.; Cayo-Colca I.S.; Quispe-Neyra J.; Maicelo-Quintana J.L.; Castro-Alayo E.M.; Balcázar-Zumaeta C.R. · Food Science and Preservation (2024) · DOI: 10.11002/fsp.2024.31.5.709

Resumen

The loss of nutrients from sweet lime (Citrus limetta) by poor postharvest storage represents a significant problem today, damaging these fruits' quality and market value. This study aimed to evaluate the physicochemical properties of sweet limes during storage at different temperatures (RT-21°C, 2°C, and 4°C). The limes were harvested at full physiological maturity. Water activity (Aw), pH, color index, total soluble solids, titratable acidity, and ripeness index were determined during 15 days of storage. In addition, antioxidant activity and phenolic content were determined. The results indicate that keeping the sweet lime at a temperature of 4°C is the most favorable condition for optimal conservation, as reflected by the reduction in Aw, titratable acidity, total soluble solids and ripeness index of the fruit. The values obtained indicate slower decomposition and conservation of freshness and flavor. In addition, it was found that at this temperature, the fruit's antioxidant activity and phenolic content were significantly increased. In addition, total polyphenols were better preserved at 2°C compared to room temperature (RT) and 4°C. However, ABTS and DPPH levels remained constant at 4°C and 2°C throughout the study time and were higher than at RT.

Instituciones: Universidad Nacional de Piura; Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas