Limes
Recommended
Conventional cooling
Dynamic Cooling
Pre-cooling
De-greening
Ripening
General Tips for Limes
| Storage temperature | Relative Humidity (RH) | Duration | Pre-cooling | Sensitivity to ethylene | Ethylene Production | Controlled Atmosphere |
|---|---|---|---|---|---|---|
|
Storage temperature:
10 °C – 12 °C
|
Relative Humidity (RH):
85%-90%
|
Duration:
1 – 4 months
|
Pre-cooling:
Not required
|
Sensitivity to ethylene:
Very high
|
Ethylene Production:
Very high
|
Controlled Atmosphere:
Not recommended
|
Storage Temperature: It is recommended to store at 8 °C – 10 °C for best results. |
Storage Duration: The suggested period is 1.5 to 2 months under optimal conditions. |
Controlled Atmosphere: Not recommended due to unfavorable cost–benefit for smaller production volumes. |
Ethylene Removal: An ethylene absorption unit is recommended. |
Ventilation: A dedicated, digitally-controlled ventilation mechanism should be installed to manage air exchange and remove ethylene and CO₂. |
IMPORTANT TIPS
- Separate products by maturity class before storage.
- Do not store wet produce.
- Disinfect cold-storage chambers prior to use.
- Remove ethylene from cold rooms to enhance shelf life.
- For limes: de-green using 1–10 ppm ethylene at 23 °C–25 °C, 90%–95% RH for 3 days.
- Wax or polish produce before storage to protect surface quality.