Effect of X-ray Irradiation and Carnauba Wax Coating on Quality of Lime (Citrus latifolia Tan.) Fruit

The quality of Persian (Tahiti) lime (Citrus latifolia Tan.) fruit was determined following coating with carnauba wax and X-ray irradiation at doses suitable for disinfestation of quarantine pests. Fruit with or without carnauba wax coating were treated with irradiation doses of 0, 150, 300, or 450 Gy, and stored for 14 days at 13 °C and 6 days at 20 °C to simulate commercial transportation and marketing conditions from Hawaii to the continental United States. The fruit color, weight loss, total soluble solids (TSS) content, and titratable acidity (TA) were analyzed at 7, 14, and 14 + 6 days post irradiation. Wax coating significantly delayed fruit peel discoloration, and reduced fruit weight loss by more than 7% compared with the unwaxed controls. Irradiation did not affect ΔE of the peel for coated fruit at day 14 + 6. Irradiation with or without coating did not affect ΔE of flesh color, weight loss, TSS content, or TA. Wax coating combined with irradiation treatment of limes at doses ≤450 Gy ensured marketable visual quality and chemical composition while providing quarantine security.