IMPACT OF HUANGLONGBING ON THE MEXICAN LIME [Citrus aurantifolia (Christm.) Swingle] PHYSICOCHEMICAL QUALITY AND POSTHARVEST LIFE

Abstract

Huanglongbing (HLB), the most devastating citrus disease, severely impacts the physicochemical quality and postharvest life of Mexican lime fruit [Citrus aurantifolia (Christm.) Swingle]. It increases susceptibility to cold-induced damage, accelerates weight loss and senescence, and reduces the content of key components, such as ascorbic acid, ultimately limiting storage time. This study aimed to evaluate the physicochemical quality and postharvest life of Mexican lime fruits, obtained from HLB asymptomatic and symptomatic trees, under ambient and refrigerated storage conditions. Lime fruits were harvested and classified based on the disease status of the source trees (symptomatic and asymptomatic). Two storage conditions were evaluated: room temperature (22 ± 2 °C) for 0, 4, and 8 d and refrigeration (9 ± 1 °C) for two weeks. During the storage period, titratable acidity, ascorbic acid content, weight loss, total soluble solids, and color index were analyzed. Results showed rapid weight loss in the fruits with HLB symptoms, suggesting sensitivity to cold-induced damage. Titratable acidity increased by 40 % in the fruits obtained from symptomatic trees. The color index was also affected in fruits from symptomatic trees after 4 and 8 d of storage at room and refrigeration temperatures, showing signs of senescence compared to asymptomatic fruits. A decrease in ascorbic acid content was also observed, affecting the fruit’s nutritional quality and limiting its storage time. In conclusion, HLB significantly affects various quality parameters of the Mexican lime fruit, which increases its susceptibility to cold-induced damage and, consequently, limits its shelf life during storage.