Vacuum infiltration of 24-epibrassinolide delays chlorophyll degradation and maintains quality of lime during cold storage

Effects of 24-epibrassinolide (EBR) treatments on chlorophyll (Chl) degradation and postharvest quality of two lime (‘Persian lime’ and ‘Tahiti’) cultivars during chilling-induced storage were studied in this work. EBR at 0, 2.5, 5 and 10 µM were applied to fruit by vacuum infiltration at 30.63 kPa for 7 min and afterward stored at 4°C for 60 days. Postharvest EBR application effectively maintained greater fruit firmness and lessened weight loss during cold storage. The results displayed that EBR treatments efficiently delayed the reduction of the Chl a contents and hue values. EBR treatments significantly increased ascorbic acid content, total phenolic content (TPC), antioxidant activity, and titratable acidity (TA). On the other hand, the treatments reduced soluble solids concentration (SSC), pH, and SSC/TA ratios during cold storage. Overall, EBR application by vacuum infiltration could be an effective and simple method for maintaining postharvest quality of limes during cold storage