Effect of coating using beeswax and sodium nitroprusside on chlorophyll stability and quality factors of lime during...

Lime (Citrus floridana) is a quickly perishable fruit, limiting its shelf life because of reduced chlorophyll content and post-harvest quality under different storage conditions. To increase chlorophyll stability as well as other quality factors of limes, they were coated with beeswax in 0.1 wt.% and sodium nitroprusside in three various concentrations (0.1, 0.2, and 0.4 mM) at 25 °C for 3 min and then stored at 8 °C for 60 days. In this research, changes in weight loss, juice content, firmness (F), chlorophyll, chlorophyllase activity, polyphenol oxidase activity, color, total acidity (titratable acidity), ascorbic acid (ASA) and sensory evaluation were studied. During storage at low temperatures, BW surface coating (0.1%) alone, sodium nitroprusside alone, and also in combination with each other and a double layer were effective in maintaining chlorophyll and the qualitative characteristics of limes. In our observations, the best treatment was the treatment where the limes were coated by beeswax enriched by sodium nitroprusside coating. This treatment contained the highest content of lime juice and the highest chlorophyll plus the lowest activity of chlorophyllase and polyphenol oxidase, while the amount of green color was maintained to a large extent. As a result, it is possible to use beeswax enriched by sodium nitroprusside coating method to maintain the quality and chlorophyll of cold-stored lime fruits.