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Effect of Temperature and Relative Humidity on the Quality and Shelf Life of Lemon

Dr. Md. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division BARI, Joydebpur

M.G.F.Chowdhury
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

M.M.Rahman
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

M.H.H.Khan
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur

M.A.Rahman
Senior Scientific Officer
Horticulture Division,BARI, Joydebpur

Mozahid-E-Rahman
Senior Scientific Officer
Plant Pathology Division,BARI, Joydebpur

Abstract/ Executive Summary:

The experiment was conducted to study the effect of temperature and relative humidity on the quality and shelf life of lemon. Fresh lemon was stored in 1% perforated polypropylene packet at ambient temperature and using different temperature viz. 12°C , 13°C, 14°C with 88±2%RH in constant temperature and relative humidity chamber . Fresh lemon (control treatment) was stored in ambient condition as compared to other treatments. The result showed that lemon stored at 13°C temperature with 88±2%RH was effective in prolonging the storage life for 4 weeks as compared to other treatments in respect to firmness, colour, freshness, physiological weight loss and chemical and physicochemical changes (pH, TSS, acidity, vitamin C,).

Keywords: Lemon, storage temperature, relative humidity, shelf life, polypropylene packages etc.

Location: Post Harvest Technology Division, Joydebpur, Gazipur

Start Date: 01-12-2010

End Date: 30-12-2011

Program Area: Postharvest and Agro-processing

Commodity: Lemon

Objectives:

• To optimize the temperature and relative humidity for storage of fruits • To increase the shelf life of the fruits • To reduce the postharvest losses

Methodology:

Fresh matured and uniform size of lemon fruits (local variety) were collected from local growers nearby wholesale market at Gazipur. After that lemons were sorted, graded and randomly selected for the experiment. From the previous study polypropylene (34 micron) with 1% perforated packet was selected for each of the treatments. Then, the packed lemons were stored at 12°C, 13°C and 14°C in constant temperature and relative humidity chamber and at ambient condition. Relative humidity was maintained at 88±2% for the treatments up to 4 weeks of storage. One packet was kept in ambient condition without perforated polypropylene as a control treatment. The physicochemical parameters viz. fruit colour, firmness, %weight loss, %rotting/decay, %TSS, pH, vitamin C, %acidity of the fruits for each treatment were observed and recorded every week of storage period. The treatments were as follows: Treatment: T1= Storing at 12°C in PP T2= Storing at 13°C in PP T3= Storing at 14°C in PP T4 = Storing at ambient temperature in PP T5= Control (Storing at ambient temperature without PP)

Source of Information: Jacob, N. B., 1959. Manufacture and Analysis of carbonated beverages. Chemical publishing Co. Inc. New York, N.Y. A.O.A.C., 1990. Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC, USA Ranganna, S., 1986. Manual analysis of fruits & vegetables products. Mc. Graw Hill Publishing Company Limited. New Delhi. BBS, 2009. Yearbook of Agricultural Statistics of Bangladesh. Bangladesh Bureau of Statistics, Ministry of planning, Government of the Peoples Republic of Bangladesh. Wills, R.B.H., Bembridge PA, Scott KJC (1980). Use of flesh firmness and other objective tests to determine consumer acceptability of Delicious apples. Aust J Exp Agric Anim Husb 20: 252-256. Singh, R.K., and R.N. Singh, 2010. Effect of postharvest treatments on shelf life of Mango fruits cv. Amrapali. Res. J. of Agril. Sci. 1(4): 415-418. Kalt, W., C.F. Forney, A. Martin and R.L. Prior, 1999.Antioxidant capacity, vitamin C, phenolics and anthocyanins after fresh storage of small fruits. J.Agric. Food Chem., 47:4634-44. Kalt, W., D.A. Ryan, J.C. Duy, R.L. Prior, MK. Ehlenfeldt and S.D. Van der Kloet, 2001. Interspecific variation in anthocyanins, phenolics, antioxidants capacity among genotype of high bush and low bush blackberries. J. Agric. Food Chem., 49:4761-7. Zheng, Y., C.Y. Wang, S.Y. Wang and W.Zheng, 2003. Effect of high oxygen atmospheres on blueberry phenolics, anthocyanins and antioxidant capacity. J. Agric. Food Chem., 51:7162-9. Benavente-Garcia, O., Castillo, J., Marin, F.R., Ortuno, A., del Rio, J.A, 1997. Use and properties of citrus flavonoids. J.Agric. Food Chem. 45, 4504-4515. Marlett, J.A., 1992. Content and composition of dietary fiber in 117 frequently consumed foods. J. Am. Dietetic Assoc. 92, 175-186. Marlett, J.A., Vollendorf, N.M., 1994. Dietary fiber content and composition of different forms of fruits. Food Chem. 51, 39-44. Peleg, H., Naim, M., Rouseff, R.L., Zehavi, U., 1991. Distribution of bound and free phenolic acid in organs and grapefruits. J. Sci. Food Agric.57, 417-426.

Article Link (Online Journal):

Funding Source:

1.	Budget: 75000

Total Budget (Tk.) : 75000

Achievement/Findings:

From the experiment, it can be concluded that lemon stored in 13°C temperature with 88±2% RH in 1% perforated polypropylene performed better storage life for 4 weeks of storage in respect to colour, firmness, freshness, physiological weight loss as well as nutritional quality. The experiment will be repeated for further study on using modified atmosphere and different temperatures for storing lemon.

Knowledge Management: Report/Proceedings