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. 2011 Jan 20;49(6):753–759. doi: 10.1007/s13197-010-0214-y

Table 4.

Effect of different post harvest treatments on the sensory scores and incidence of moulds of kagzi lime fruits

Treatments Taste External colour Fruits affected by moulds,%
6D 12D 18D 6D 12D 18D 12D 18D Moulds occurred on the surface of lime fruits
T1 7.5 6.8 4.2 YG + LG LY + LG YG + LB 7.00 15.0 Penicillium italicum,
T2 8.3 7.8 5.1 LY + LG DY + LG YB + DY 0.00 0.00
T3 7.5 6.6 4.8 LY + DG DG + YG YB + YG 0.00 3.00
T4 7.1 6.7 4.9 DG + YG LG + LY LB + YG 0.00 4.00 Aspergillus spp.,
T5 7.5 6.7 4.1 DG + LY LG + LY LB + LY 0.00 2.00
T6 7.0 6.5 5.0 DG + LG LG + YG LY + LG 0.00 0.00
T7 7.2 6.9 4.8 YG + LY LG + LB DY + DB 0.00 32.0 Alternaria citri
T8 8.8 8.4 6.3 LG + DG LG + DG LY + DG 0.00 0.00
T9 6.7 6.3 3.8 LG + DG LY + DG LG + LY 0.00 1.00
T10 7.8 7.1 4.0 LY + DG LB + YG DB + LY 4.00 39.0

T1–T10: as in Table 1. n = 5 panelists, D: as in Table 1, YG yellowish green, LG light green, LY light yellow, LG light green, DG dark green, LB light brown, YB yellowish brown, DB dark brown, DY dark yellow, Taste at 0D: 9.0, External colour at 0D: Light green, Fruits affected by moulds at 6D: 0%