Effect of Gibberellin Immersion on Chlorophyll and Carotenoid Contents, Chlorophyll Fluorescence and Quality of Lime Fruit cv. Pan during Storage at Ambient Temperature

Abstract

Changes of postharvest physiology of the peel have an impact on quality of lime fruit. This research
studied the effect of postharvest immersion of gibberellin (GA) on chlorophyll and carotenoid contents,
chlorophyll fluorescence and quality of lime fruit (cv. Pan) during storage. Fruit were immersed in each of
the four concentrations of GA (0, 50, 150 and 300 ppm) for 5 minutes before keeping at 25±2°C and 85±2%
R.H. for 21 days. Results showed that lime fruit immersed in 150 ppm GA retained significantly higher
contents of chlorophyll a, chlorophyll b and total chlorophyll than the control fruit towards the end
of storage, whereas there was no significant difference in carotenoid content among the treatments.
In addition, immersion in every concentration of GA retarded weight loss, peel color change (a and b
values) and freshness score reduction of the fruit compared to control. These results indicated that suitable
concentration of GA was between 50-150 ppm which could keep the fruit at 25±2°C for 18-21 days and

chlorophyll fluorescence (F0, Fm and Fv/Fm) could be used as a non-destructive method for quality loss
evaluation for lime fruit.