Finger Lime Research Results

A recent University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) document reported results of research about Florida finger lime storage temperatures and coatings. “Postharvest Changes That Occur in Finger Limes at Chilling and Non-Chilling Temperatures” was written by Moshe Doron, Faisal Shahzad and Jeff Brecht.

The document notes that finger limes, like other citrus fruits, cannot continue ripening after they have been harvested. However, the harvested fruit do senesce (age) and lose quality over time.

STORAGE TEMPERATURE

Lowering the storage temperature is the main method for minimizing postharvest fruit-quality losses, the researchers reported. But they added that finger limes are chilling sensitive and are therefore damaged when held at temperatures below 48 to 50 degrees F.

Research conducted at an optimal storage temperature of 50 degrees F with 95% relative humidity, and at a chilling temperature of 39 degrees F at 95% relative humidity showed: 

• Fruit stored at the optimal temperature (50 degrees F) better retained their appearance and quality compared to fruit stored at chilling temperatures.
• Fruit stored at chilling temperature (39 degrees F) developed peel pitting.

Next steps for the researchers will be to induce anthocyanins (red color) development postharvest, investigate in more detail the chilling threshold temperature, and create rating scales with illustrations and definitions for chilling and senescence symptoms.

FRUIT COATINGS

Initial results on the use of fruit coatings on UF Sun Lime were:

• After 2 weeks storage at 39 degrees F, fruit coated with coconut oil lost significantly less weight compared to water-coated fruit.
• Coconut oil-coated fruit was firmer compared to water-coated fruit after three and four weeks storage at 50 degrees F.
• For fruit at 39 degrees F, on days 14, 21 and 28, more severe incidences of fruit pitting were counted in non-coated fruit compared to coated fruit.

The conclusion was that coconut oil coating could extend finger lime storage and shelf-life durations.

This information was presented during a spring Finger Lime Field Day at the UF/IFAS Citrus Research and Education Center in Lake Alfred. Other presentations at the event included an introduction to finger limes in Florida and cultural practices for finger limes.

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