© The Authors, 2026, Published by the Universidad del Zulia*Corresponding author: adriana.celi@utm.edu.ec
Keywords:
Dehydration
Postharvest
Shelf-life
Period
Respiration
Preservation strategies of lemon (Citrus aurantifolia): eects of temperature and storage on
fruit quality
Estrategias de conservación del limón (Citrus aurantifolia): efectos de la temperatura y el
almacenamiento en la calidad de la fruta
Estratégias de preservação do limão (Citrus aurantifolia): efeitos da temperatura e do armazenamento
na qualidade dos frutos
Fanny Estefanía Cedeño Guaranda
1
Adriana del Carmen Celi Soto
2
*
Frank Guillermo Intriago Flor
3
Freddy Eli Zambrano Gavilanes
2
Dayana Elizabeth Mieles Macías
1
Rev. Fac. Agron. (LUZ). 2026, 43(1): e254314
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v43.n1.XIV
Food technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
olivarian Republic of Venezuela.
1
Universidad Técnica de Manabí – Facultad de Posgrado,
Maestría en Agronomía, Mención Producción Agrícola
Sostenible, Portoviejo km 22.3, Manabí, Ecuador.
2
Universidad Técnica de Manabí – Facultad de Ingenierías
Agroambientales, Carrera de Agronomía, Lodana – Santa
Ana km 5.6, Manabí, Ecuador.
3
Universidad Técnica de Manabí – Facultad de Agrociencias,
Chone km 92.2, Manabí, Ecuador.
Received: 08-10-2025
Accepted: 30-01-2026
Published: 13-02-2026
Abstract
Lemon (Citrus aurantifolia Swingle) is an economically and
nutritionally important crop whose shelf life is limited by rapid
postharvest deterioration. Losses occurring during storage aect
key quality attributes such as rmness, moisture retention, and
juice content, making it necessary to identify eective conservation
strategies. The objective of this study was to evaluate the eect
of dierent storage temperatures and durations on the postharvest
quality of lemon fruits produced in Manabí, Ecuador. A randomized
block design with a 4 × 3 factorial arrangement was used, including
four temperatures (10, 12, 14, and 26 °C) and three storage periods
(9, 12, and 15 days), with four replications and a total of 800 fruits
per locality. Physical and chemical characteristics such as fruit
weight, diameter, juice content, pericarp weight, pH, and total
soluble solids were evaluated. The results showed that storage at
12 °C and 14 °C better preserved fruit quality, whereas storage at
10 °C accelerated dehydration and increased pericarp weight loss.
It is concluded that storage temperature is a determining factor in
maintaining the postharvest quality of lemon fruits, and this study
provides essential information to optimize handling practices and
reduce losses along the production chain.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(1): e264314 January-March ISSN 2477-9409.
2-7 |
Resumen
El limón (Citrus aurantifolia Swingle) es un cultivo de
importancia económica y nutricional cuya vida útil se ve limitada por
su rápida degradación poscosecha. Las pérdidas generadas durante
el almacenamiento afectan la rmeza, la retención de humedad y el
contenido de jugo, por lo que resulta necesario identicar estrategias
de conservación adecuadas. El objetivo de este estudio fue evaluar
el efecto de diferentes temperaturas y periodos de almacenamiento
sobre la calidad poscosecha del limón sutil producido en Manabí,
Ecuador. Se utilizó un diseño en bloques al azar con arreglo factorial
4 × 3, que incluyó cuatro temperaturas (10, 12, 14 y 26 °C) y tres
periodos de almacenamiento (9, 12 y 15 días), con cuatro repeticiones
y un total de 800 frutos por localidad. Se evaluaron características
físicas y químicas como peso, diámetro, contenido de jugo, peso del
pericarpio, pH y sólidos solubles totales. Los resultados mostraron
que las temperaturas de 12 °C y 14 °C conservaron mejor la calidad
del fruto, mientras que 10 °C aceleró la deshidratación y la pérdida de
peso de la cáscara. Se concluye que la temperatura de almacenamiento
es un factor determinante para mantener la calidad poscosecha del
limón, y este estudio aporta información fundamental para optimizar
las prácticas de manejo y reducir pérdidas en la cadena productiva.
Palabras clave: deshidratación, poscosecha, vida útil, período,
respiración.
Resumo
O limão (Citrus aurantifolia Swingle) é uma cultura de grande
importância econômica e nutricional, cuja vida útil é limitada pela
rápida deterioração pós-colheita. As perdas ocorridas durante o
armazenamento afetam atributos de qualidade, como rmeza, retenção
de umidade e teor de suco, tornando necessário identicar estratégias
de conservação ecazes. O objetivo deste estudo foi avaliar o efeito
de diferentes temperaturas e períodos de armazenamento na qualidade
pós-colheita do limão-sutil produzido em Manabí, Equador. Utilizou-
se um delineamento em blocos ao acaso, com arranjo fatorial 4 × 3,
incluindo quatro temperaturas (10, 12, 14 e 26 °C) e três períodos de
armazenamento (9, 12 e 15 dias), com quatro repetições e um total
de 800 frutos por localidade. Foram avaliadas características físicas
e químicas, como peso do fruto, diâmetro, teor de suco, peso do
pericarpo, pH e sólidos solúveis totais. Os resultados mostraram que
as temperaturas de 12 °C e 14 °C conservaram melhor a qualidade do
fruto, enquanto 10 °C acelerou a desidratação e aumentou a perda de
peso do pericarpo. Conclui-se que a temperatura de armazenamento é
um fator determinante para manter a qualidade pós-colheita do limão,
e este estudo fornece informações essenciais para otimizar as práticas
de manejo e reduzir perdas ao longo da cadeia produtiva.
Palavras-chave: desidratação, qualidade pós-colheita, vida útil,
período de armazenamento, taxa de respiração.
Introduction
Citrus crops are cultivated in over 140 countries, primarily in
tropical and subtropical regions, and hold signicant economic
and nutritional importance (Liu et al., 2012). As the most widely
produced fruit group worldwide (Zacarías et al., 2020), citrus fruits
play a crucial role in both food security and the agricultural economy.
In Ecuador, key lime (Citrus aurantifolia Swingle) occupies the
largest cultivated area among citrus species and is subject to strong
national and international demand (Santistevan Méndez et al.,
2017). Successful commercialization of key lime largely depends
on fruit quality, which is determined by both external traits, such
as rmness and appearance, and internal attributes, including juice
content and nutritional composition, ultimately inuencing consumer
acceptance (Serna-Escolano et al., 2022). However, this species is
highly susceptible to postharvest losses and storage-related issues,
which limit shelf life and commercial value (Yaddanapudi and
Kumar, 2020). Storage temperature is a critical factor in postharvest
preservation, as it directly aects fruit quality and nutritional value
(Cheng et al., 2023; Baltazari et al., 2020). In lemon, low ethylene
and CO₂ production slows ripening and decay, allowing a shelf life of
one to six months depending on storage conditions (López-Gómez et
al., 2023). In Manabí Province-the main key lime production area in
Ecuador-the crop faces critical limitations. A substantial proportion
of losses results from inadequate postharvest management, which
drastically shortens shelf life and restricts market availability. This
vulnerability occasionally leads to fruit scarcity, undermining the
entire value chain. Therefore, strict control over storage conditions,
including temperature management and specialized conditioning,
is essential to prolong shelf life and meet international standards
(Budiarto et al., 2024; Verreydt et al., 2024; Alhassan et al., 2024).
Within this context, the present study represents a pioneering eort in
Ecuador, evaluating the eect of dierent storage temperatures across
three storage durations. The results provide essential information to
optimize fruit quality, minimize postharvest losses, and enhance the
competitiveness of this strategic crop in Manabí.
Materials and methods
Study area description
The lemons were harvested in two locations in the province of
Manabí, Ecuador. The rst was Ayacucho-Santa Ana (01°09′00″
S, 80°17′00″ W; 400 m.a.s.l.) and the second, Guabal-Calceta
(00°51′04″ S, 80°08′58″ W; 29 m.a.s.l.). Both areas have a dry
tropical climate, characterized by marked seasonal rainfall and high
evaporative demand. In Ayacucho-Santa Ana, annual rainfall varies
between 500 and 1200 mm, with temperatures ranging from 19 to 37
°C. The soils are clay loam. In Guabal-Calceta, annual rainfall is 962
mm and temperatures range from 20 to 35 °C. The soils have a texture
that varies from clay loam to silty loam. The experimental work was
carried out at the Agroindustrial Laboratory of the Faculty of Animal
Science, Chone Extension, Technical University of Manabí.
Plantation conditions
The crops at both sites were planted at a spacing of 8 × 8 m and
managed under ood irrigation. Fertilization, pest control, and disease
management were carried out by the growers in each area.
Fruit sampling and handling
A total of 1,600 fruits of Citrus aurantifolia Swingle (subtle lemon)
were collected, with 800 fruits obtained at each site from approximately
15 trees per location. Harvesting was carried out at commercial maturity,
dened by local criteria that consider external green coloration, rmness
to manual pressure, and sucient juice content. After collection, the fruits
were placed in plastic crates and transported to the laboratory at 21 °C
to avoid heat buildup and early dehydration. No precooling was applied
upon arrival, as temperature treatments were initiated immediately
according to the experimental design. Each fruit was individually
wrapped in kraft paper to reduce moisture loss and then allocated to its
corresponding storage treatment and storage period.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Cedeño et al. Rev. Fac. Agron. (LUZ). 2026, 43(1): e264314
3-7 |
Results and discussion
Eect of time and temperature on Key lime quality
Table 1 shows that both storage time and temperature signicantly
inuenced the characteristics of Key lime fruit, aecting its quality
during the storage period. The interaction between these two factors
had a direct eect on juice content, total soluble solids (°Brix), and pH,
which in turn determined the perception of fruit quality.
Prolonged storage and inadequate temperatures reduced juice
content, modied °Brix, total soluble solids, and acidity, and increased
peel weight loss. These ndings conrmed that optimal postharvest
management is essential to preserve fruit quality. Similar results
were reported by Badiche-El Hilali et al. (2023), who demonstrated
that proper postharvest practices, including melatonin application,
delayed senescence and maintained fruit quality. Thus, the time-
temperature interaction was decisive, as it directly inuenced the main
quality attributes and consumer perception. These results highlight
the importance of controlling lemon storage conditions, as small
variations in temperature and duration can accelerate deterioration and
compromise market acceptability.
Key lime fruit diameter
Figure 1 shows that equatorial and polar diameters of Key lime
fruits responded dierently to temperature and location.
In Ayacucho (Figure 1A and 1C), the equatorial diameter was
more sensitive at 14 °C, with a signicant reduction after 15 days,
consistent with the ndings of Latocha et al. (2014). In contrast, the
polar diameter remained stable until the end of storage, in agreement
with Cao et al. (2019). In Calceta (Figure 1B and 1D), storage at 10 °C
reduced the equatorial diameter from day 9, whereas the polar diameter
decreased initially but stabilized between days 12 and 15, as reported
by Lufu et al. (2020). At 14 °C, the polar diameter showed signicant
reductions, which could be attributed to limited antioxidant capacity
against oxidative stress, as suggested by Rastgoo et al. (2024).
Evaluation of fruit quality
Fruit quality parameters were evaluated at the end of each storage
period, under the four temperature treatments: 10 °C, 12 °C, 14 °C
and 26 °C. Measurements were taken at harvest (day 0) and at the
dened storage durations of 9 days, 12 days and 15 days, following the
methodology described by Nasrin et al. (2020). Equatorial diameter
(ED) and polar diameter (PD) were measured using a precision caliper
(Truper®, CALDI-1488, China). Fruit weight (FW), pulp weight
(PW), and pericarp weight (PeW) were determined using a precision
balance (CAMRY®, ACS-6ZE14, China). Juice content (JC) was
quantied using a graduated cylinder (mL). Titratable acidity (TA)
was determined by titration with 0.1 N NaOH using phenolphthalein
as an indicator. The results were expressed as citric acid percentage.
The sugar content in the total soluble solids (TSS) (°Brix) was
determined by direct measurement of the fruit juice using a digital
refractometer (OPTi, Bellingham, Stanley, United Kingdom).
Experimental design and statistical analysis
A randomized complete block design (RCBD) with a 4 × 3
factorial arrangement was employed, considering two factors:
temperature levels and storage duration. The evaluation sites,
Ayacucho and Calceta, were treated as independent experiments. In
each location, 12 treatments were established with four replications.
Each replication consisted of 22 fruits, and each set of 22 fruits was
considered the experimental unit.
The treatment levels were dened as follows: temperatures of 10
°C (TE1), 12 °C (TE2), 14 °C (TE3), and ambient temperature of
26 °C (TE4); and storage durations of 9 days (D1), 12 days (D2),
and 15 days (D3). Data were analyzed through analysis of variance
(ANOVA) using InfoStat version 2020. Simple eects analysis was
performed to evaluate the independent inuence of each factor. Mean
comparisons were conducted using Tukey’s test (p<0.05). In addition,
Dunnett’s test (p≤0.05) was applied to compare all treatments against
the control.
Table 1. Analysis of variance for the experiment evaluating the eect of temperature levels and storage periods on the quality of Key lime
fruit (Citrus aurantifolia Swingle) in Ayacucho-Santa and Ana Guabal-Calceta, Manabí Province, Ecuador.
Location Variables Block Time Temperature Time × Temp
Ad. con vs com
tre
CV
DP 0.7325 0.0064 0.0677 0.0327* 0.0184* 2.9
DE 0.4589 0.0058** 0.0000*** 0.0007*** 0.0049** 2.6
PI 0.4345 0.0029** 0.0115* 0.0094** 0.8322 10.7
Ayacucho CJ 0.0858 0.1993 0.0137* 0.0002*** 0.0000*** 6.8
PC 0.2576 0.0000*** 0.0003*** 0.0101** 0.0000*** 6.4
GB 0.1159 0.0245* 0.0159* 0.0003*** 0.0769 4.3
pH 0.0019** 0.0000*** 0.0301* 0.0001*** 0.0000*** 3.3
DP 0.5717 0.0616 0.0001*** 0.0000*** 0.0000*** 5.4
DE 0.7019 0.0013** 0.0000*** 0.0061** 0.0002*** 3.4
PI 0.6986 0.1693 0.0001*** 0.0027** 0.0000*** 9.0
Calceta CJ 0.9257 0.0008*** 0.1905 0.0079** 0.3911 11.9
PC 0.8444 0.0235* 0.0001*** 0.0000*** 0.0000*** 13.8
GB 0.8706 0.0030** 0.5203 0.0000*** 0.0038** 3.7
pH 0.3546 0.1910 0.3938 0.4938** 0.7263 34.5
Variables: DP: Polar diameter (mm). DE: Equatorial diameter(mm). PI: Initial weight (g). CJ: Juice content (mL). PC: Peel weight (g). GB: °Brix (%). *: p≤0.05; **: p≤0.01; ***: p≤0.001; CV:
Coecient of variation (%).
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Rev. Fac. Agron. (LUZ). 2026, 43(1): e264314 January-March ISSN 2477-9409.
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Fruit weight
The analysis of the eect of dierent temperatures and storage times
on the weight of Ayacucho and Calceta subtle lemon fruits (table 2),
shows signicant dierences (p≤0.05) between locations and storage
conditions. In Ayacucho, it was observed that 10 °C was the optimum
temperature for maintaining fruit weight during storage periods of 9,
12, and 15 days, compared to temperatures of 12°C and 14 °C, which
induced great er weight loss.
These results indicate that low storage temperatures favor the
conservation of fruit weight, mainly due to a reduction in transpiration
and water loss. Temperature plays a key role in this response, as
higher temperatures accelerate dehydration and increase physiological
weight loss in citrus fruits (Sun et al., 2022). Strengthening postharvest
handling practices for subtle lemon is essential, since storage at
ambient temperature is still commonly used by retailers in producing
areas, which can compromise fruit quality throughout the supply chain
(Lerslerwong et al., 2023). In this regard, recent studies show that both
storage conditions and storage duration signicantly aect the physical
and nutritional properties of citrus fruits (Baltazari et al., 2020).
Figure 1. Equatorial (A, B) and polar (C, D) diameters of Key lime (Citrus aurantifolia) fruits from two locations in Manabí (Ayacucho:
A, C; Calceta: B, D) under dierent storage times and temperatures. Columns with the same letter do not dier statistically
according to the Scott-Knott test (p≤0.05).
Juice content
The relationship between juice content and storage time at
dierent temperatures of lemon fruits from two locations in Manabí
(Ayacucho and Calceta) is shown in the gure 2.
Results showed that low temperatures favored fruit weight
conservation by reducing transpiration and water loss. In Calceta,
storage at 12 °C proved more eective in maintaining fruit weight
throughout the storage period. These observations were consistent
with Castellano et al. (2016), who reported greater weight losses
at 30 °C than at 10 °C due to higher transpiration rates. Similarly,
Serna-Escolano et al. (2022) observed 24 % weight loss at low
temperatures after 21 days, which they attributed to reduced peel
transpiration. Comparable trends were observed in Ayacucho, where
temperatures between 7 and 10 °C better preserved fruit weight. Juice
content in Key lime was strongly inuenced by storage temperature.
In Ayacucho, storage at 12 and 14 °C caused signicant reductions,
whereas in Calceta, 10 °C maintained stability and high juice content
throughout the storage period, reecting more ecient preservation.
These results were supported by previous studies (Cheng et al., 2023).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Cedeño et al. Rev. Fac. Agron. (LUZ). 2026, 43(1): e264314
5-7 |
Table 2. Eect of dierent temperature levels and storage times on the initial weight of lemon fruits from Ayacucho and Calceta, in the
province of Manabí, Ecuador.
Province of Manabí, Ecuador
Ayacucho Calceta
Temperature (°C)
Days 10 12
14
10 12 14
9
12
36.76 ± 0.75 a
40.75 ± 1.46 a
27.96 ± 4.80 b*
40.77 ± 1.10 a
38.03 ± 1.29 a
39.73 ± 0.83 a
32.81 ± 1.41 c
44.94 ± 0.79 a*
46.56 ± 1.91 a*
44.13 ± 2.72 a*
44.63 ± 1.17 a*
42.69 ± 0.57 a*
15
44.72 ± 2.47 a 37.65 ± 1.22 a 35.27 ± 0.82 a 38.69 ± 3.30 b* 49.38 ± 1.96 a* 43.75 ± 1.33 a*
Control
37.40 ± 1.73 28.95 ± 1.31
Values followed by equal letters in the same column do not dier statistically according to the Scott-Knott test (p≤0.05). Values followed by * dier from the control treatment according to
Dunnett’s test (p≤0.05).
Figure 2. Relationship between juice content and storage time
at dierent temperatures of lemon fruits from two
locations in Manabí: Ayacucho (A) and Calceta (B). R² =
coecient of determination.
Soluble solids content (°Brix)
Table 3 showed that total soluble solids (°Brix) in lime fruits varied
signicantly (p≤0.05) according to storage temperature and time, with
notable dierences between locations. At 10 °C, °Brix values remained
stable, reaching a maximum in Calceta (8.20 at 9 days), indicating that
this temperature favored sugar retention. At 12 °C, a signicant increase
in °Brix was observed in both locations, reaching a maximum at 12 days
(8.88 in Ayacucho).
Results showed that soluble solids (TSS) accumulation depended on
both temperature and locality. In Ayacucho, TSS increased at 14 °C (8.36),
whereas in Calceta they decreased (7.34). These trends align with recent
ndings reporting that temperature modulates sugar metabolism and TSS
concentration during citrus storage (Strano et al., 2022; Hasbullah and
Ismail, 2022; Rastgoo et al., 2024).
Furthermore, increases in TSS have been associated with
physiological water loss and metabolic catabolism during storage, as
described by Liao et al. (2022).
pH
Values followed by equal letters in the same column do not dier
statistically according to the Scott-Knott test (p≤0.05). Values followed
by * dier from the control treatment according to Dunnett’s test
(p≤0.05).
The results show that the pH of lemons is inuenced by temperature
and storage time, as well as the place of origin, highlighting the impact
of climatic and agronomic conditions on fruit physiology. Similarly,
Reyna-Gonzáles et al. (2024) observed that as titratable acidity
decreases during storage, pH tends to increase at dierent temperatures.
This behavior is associated with the progressive reduction of organic
acids, particularly citric acid, the main contributor to acidity in citrus
fruits, whose content is aected by post-harvest metabolic processes
(Garganese et al., 2019).
Peel weight
Figure 3 shows pericarp weight of lemon fruits from Ayacucho and
Calceta, in the province of Manabí, Ecuador, under dierent storage
times and temperatures.
Figure 3 showed a signicant reduction in peel weight, particularly
after 15 days, with fruits stored at 14 °C retaining weight more
eectively. This behavior is associated with moisture loss and cellular
dehydration, processes strongly inuenced by storage temperature. Cold
storage is widely recognized as one of the most eective strategies to
preserve citrus quality (Quintieri et al., 2024), as it maintains rmness
and reduces postharvest losses (Deng et al., 2020). Lower temperatures
also slow respiration rates, contributing to longer shelf life (Jain et
al., 2023), whereas ambient storage accelerates deterioration (Habibi
and Susila, 2024). These eects highlight the need for temperature
protocols suited to fruit origin and handling conditions (Onwude et al.,
2024). Strengthening storage practices is especially important because
ambient conditions compromise peel quality and water retention
(Lerslerwong et al., 2023), and both storage temperature and duration
markedly inuence the physical properties of citrus fruits (Baltazari et
al., 2020; Liao et al., 2022).
Table 4 shows the eect of dierent temperature levels and storage
periods on the pH of lemons from Ayacucho and Calceta, in the
province of Manabí, Ecuador.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(1): e264314 January-March ISSN 2477-9409.
6-7 |
Province of Manabí, Ecuador
Ayacucho Calceta
Temperature (°C)
Days
10 12 14 10
12
14
9
7.22 ± 0.25 b 7.37 ± 0.24 b 8.21 ± 0.23 a* 8.20 ± 0.01 a 8.04 ± 0.13 b 7.77 ± 0.18 b*
12
7.92 ± 0.23 a 8.28 ± 0.25 a* 7.52 ± 0.25 b 7.43 ± 0.12 b* 8.67 ± 0.12 a 8.76 ± 0.16 a
15
7.66 ± 0.23 a 7.92 ± 0.25 a 8.36 ± 0.31 a* 8.59 ± 0.11 a 7.54 ± 0.19 c* 7.34 ± 0.23 b*
Control
7.50 ± 0.31 8.54 ± 0.07
Values followed by letters in the same column do not dier statistically according to the Scott-Knott test (p≤0.05). Values followed by * dier from the control treatment according to Dunnett’s
test (p≤0.05).
Table 4. Eect of dierent temperature levels and storage periods on the pH of lemon fruits from Ayacucho and Calceta, in the province
of Manabí, Ecuador.
Province of Manabí, Ecuador
Ayacucho Calceta
Temperatura (°C)
Days 10 12 14 10 12 14
9
2.06 ± 0.04 a 1.94 ± 0.03 b* 2.04 ± 0.09 a 1.85 ± 0.03 b 1.99 ± 0.03 a 2.10 ± 0.02 a
12
1.90 ± 0.03 b* 1.76 ± 0.01 c* 2.04 ± 0.02 a 2.07 ± 0.03 b 1.79 ± 0.03 a 1.81 ± 0.01 a
15
2.06 ± 0.01 a 2.19 ± 0.05 a 2.06 ± 0.06 a 3.04 ± 1.13 a 2.03 ± 0.03 a 2.14 ± 0.02 a
Control
2.14 ± 0.01 1.96 ± 0.01
Table 3. Eect of dierent temperature levels and storage times on the soluble solids content (°Brix) of lemon fruits from Ayacucho and
Calceta, in the province of Manabí, Ecuador.
Figure 3. Pericarp weight of lemon fruits from Ayacucho (A) and Calceta (B), in the province of Manabí, Ecuador, under dierent storage times and temperatures. Boxes with the same
letters do not dier statistically according to the Scott–Knott test (p ≤ 0.05). Treatments marked with * dier from the control treatment according to the Dunnett test (p ≤ 0.05). “ns”
indicates no signicant dierences.
Conclusions
Storage temperature is a decisive factor in the postharvest quality
of key lime (subtle lemon), directly inuencing juice content and
peel weight loss. The results demonstrate that temperatures of 12 °C
and 14 °C preserve fruit quality more eectively than 10 °C, where
dehydration is notably accelerated. Further research is recommended
on the implementation of temperature-controlled storage, along with
other strategies such as natural coatings, modied atmospheres and
good agricultural practices, to delay the ripening and decomposition
process and strengthen the value chain, ensuring the competitiveness
and sustainability of the crop in global markets
.
Acknowledgments
To the Professional Master’s Program in Agronomy (Cohort
4), specialization in Sustainable Agricultural Production, Graduate
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Cedeño et al. Rev. Fac. Agron. (LUZ). 2026, 43(1): e264314
7-7 |
School of the Technical University of Manabí, Ecuador. Their support
and guidance were essential for the development of this project, and
I am sincerely grateful for the knowledge provided throughout this
academic process.
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