Effect of ethylene induced degreening on shelf life of acid lime Cv. Balaji

Abstract

Degreening is the process of degradation of chlorophyll by ethylene. High doses of ethylene increase the respiration and shorten shelf life. Hence the present investigation was conducted to identify the best treatment regarding shelf life of Acid lime. Acid lime Cv. Balaji fruits were allowed to degreen in Low Cost Ripening Chamber with ethylene treatment. The investigation concluded that 15 ppm ethylene with 4 pulsings in 24 hours @ 6 hrs. interval followed by 15 ppm ethylene with 2 pulsings in 24 hours @ 12 hrs. interval can be recommended for Acid lime Cv. Balaji for uniform degreening and storage up to sixteen days in normal room temperature.