Development of Edible Coating using Coconut Oil and Bee Wax to Extend Shelf Life of Lime (Citrus aurantiifolia)

Abstract

Lime (Citrus aurantiifolia) is an important horticultural fruit that has a short shelf life due to its perishable nature. The major postharvest limit is weight loss and yellowing of peel color due to transpiration and respiration. An experiment was conducted to assess the influence of coconut oil, bee wax coating, and sealed packaging on post-harvest storage quality and shelf life of lime at cold storage. Limes were harvested at 147 days after fruit setting. Sorted limes were washed and dried using a fan and then coated with coconut oil and bee wax mixture with the respective ratios of 90:10, 80:20, 70:30 and 100:0 percentages. After coating, limes were kept in 17.5 cm x 17.5 cm size with 150 gauge perforated polyethylene bags and sealed polyethylene bags which served as Modified Atmospheric Packaging (MAP) and then stored at cold conditions (60C, RH 40%). The effectiveness of edible coating and sealed bag in extending the shelf life of lime and fruit quality was evaluated by determining weight loss, firmness, surface color, and juice content which were assessed periodically during storage. The results revealed that 100% coconut oil treatment and 90:10 bee wax coating, especially with a sealed bag, had an immense effect on retaining green colour, reducing weight loss and shrivelling and preserving firmness and moisture content of lime performing better storage life for 56 days of storage.