Effects of Low Temperature Combined with 1-MCP and Ozone Fumigation on Lime Storage Quality

In order to study the preservation effects of 1-methylcyclopropylene (1-MCP) fumigation and ozone (26.04 mg/m³) on lime at low temperature (4±1 ℃), lime was divided into groups of untreated at room temperature, untreated at low temperature, 1-MCP at low temperature, and 1-mcp + ozone fumigation at low temperature (26.04 mg/m³). The results showed that the low temperature 1-MCP+ ozone fumigation treatment had the best effect on the preserving effectiveness of lime fruits. Storage to 30 days, the weightlessness rate, pH, Browning degree and malondialdehyde, a * value, minimum 0.55%, 2.14, 0.22, 0.64 respectively μmol/L, −4.32, vitamin C (VC) content, total soluble solids (TSS) content were 26.25 mg/100 g, 8.40%, low temperature combined with 1-MCP and ozone fumigation coordination treatment can effectively slow the weightlessness rate of lime, delay fruit Browning, delay the lipid peroxidation, slow lime pulp declining rate of ascorbic acid content, is an effective storage and preservation method.