PHYSICAL AND CHEMICAL CHARACTERIZATION OF PERSIAN LIME FRUIT HARVESTED AT TWO STAGES OF MATURITY

In this study, the physical and chemical characteristics of the Persian Lime (Citrus limettioides) were determined. Fruit were harvested at two maturation stages (green and yellow) at the end of June 2009. The average weight of fruit at the yellow maturation stage was 146.3±13.9 and 150.2±11.6 g in the fruit with a green shell. Skin color values were: L*=75.0±1.6, a*=-3.00±1.29, b*=66.18±2.32, E=100.23±2.19 and L*=71.9±1.7, a*=-4.56±0.44, b*=61.87±1.49, E=95.98±3.09, for fruits at the maturation stage yellow and green, respectively. The average of total soluble solids content, total titratable acidity and pH were: 7.38±0.30°Brix, 0.07±0.005 mg 100 g^-1 of citric acid and 5.97±0.07 for yellow fruits, and 7.50±0.14°Brix, 0.067±0.010 mg g^-1 of citric acid and 5.80±0.010 for green fruits. Vitamin C concentrations were 345.8±82.0 and 386.2±38.0 mg 100 g^-1 for yellow and green limes, respectively.