Effects of sodium nitroprusside (SNP) on marketability and qualitative properties of ‎Mexican lime fruit (Citrus aurantifolia L.) at storage ‎

Mexican lime is well-liked by many consumers due to aroma, good taste and high acidity, and is widely used in the industry as an additive food. The experiment was carried out as factorial based on randomized complete design. The treatments were sodium nitroprusside at three levels (0, 7.5 and 15μM) and storage time at four levels (harvest time, 20, 40 and 60 days after harvest). The results showed that the application of SNP prevented TSS content of fruits in storage. The highest TA was related to fruit at harvest time. There was no difference in total acidity and vitamin C until the 20th day of storage of the fruits treated with SNP and control. Non -use of SNP increased fruit weight loss during storage, and its application was slowed down to prevent water from evaporating from the fruit surface. Application of 7.5 and 15 μM SNP preserved chlorophyll a, b and total chlorophyll content in fruit skin after 40 days of storage. Application of 7.5 and 15 μM SNP prevented fruit rot in 20th day of storage. Finally, the result showed that immersion of Mexican lime fruits at 7.5 μM SNP preserves fruit skin chlorophyll, slows weight loss, inhibits soluble solids increasing and preserves vitamin content and recommended to extend the storage life of horticultural products.