Processing
A postharvest dip helps preserve Mexican lime quality
Researchers at Jahrom University found that a 30 µM treatment limited losses and maintained juice characteristics throughout a month of refrigerated storage
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Immersion in sodium nitroprusside could help extend the shelf life of Mexican lime (Citrus aurantifolia Swingle). A study published in the Journal of Horticulture and Postharvest Research evaluated its effectiveness in limiting quality deterioration during 30 days of cold storage.
Researchers Leila Taghipour and Pedram Assar, from Jahrom University in Iran, compared four concentrations of the compound: 0, 30, 60 and 90 micromoles per litre (µM). The fruit was immersed for five minutes, air-dried and packed in perforated plastic bags before being stored at 7°C and 80 ± 5% relative humidity. Quality assessments were carried out after 10, 20 and 30 days.
Reduced weight loss and delayed yellowing
The results showed that the treatment significantly reduced weight loss and electrolyte leakage. It also helped maintain chlorophyll content and delayed carotenoid accumulation in the peel. These effects slowed yellowing and visible signs of senescence during storage.
Favourable changes were also observed in juice quality. Treated fruit had higher ascorbic acid — vitamin C — content and titratable acidity, alongside a lower total soluble solids-to-titratable acidity ratio. According to the study, this combination resulted in a more favourable taste index.
The 30 µM concentration delivers the best results
Of the concentrations tested, 30 µM was the most effective in maintaining external fruit characteristics and improving internal juice quality. The authors describe this treatment as a promising strategy for preserving the commercial quality of Mexican lime after harvest.
However, the findings apply to the specific conditions of the experiment. Before commercial implementation, aspects such as food-use safety, regulatory requirements and performance across different varieties and storage conditions would need to be assessed.
The research provides evidence of the potential of sodium nitroprusside as a postharvest tool to limit citrus deterioration during refrigerated storage.
Source
Taghipour, L., & Assar, P. (2026). Sodium nitroprusside as an effective postharvest treatment to mitigate quality deterioration in Mexican lime (Citrus aurantifolia Swingle). Journal of Horticulture and Postharvest Research, 9(4), 499–516. https://doi.org/10.22077/jhpr.2026.9633.1541
