Effect of packaging, packing method, and temperature on postharvest quality for Kaffir lime leaves.

Abstract

Kaffir lime leaf is an economically important produce whose export is increasing. Short shelf life is a major marketing problem, and information on factors affecting its shelf life is limited. Hence, the aims of this study were to find a proper package, packing method, and storage temperature that can prolong the shelf life and maintain the postharvest quality of kaffir lime leaf. The results showed that polypropylene (PP) and high-density polyethylene (HDPE) bags were suitable packages. The kaffir lime leaves kept in those bags for 14 days had the least weight loss (2.82-6.35% of initial fresh weight), decrease of ascorbic acid content (from 11.24 to 3.80-5.62 mg Ascorbic acid/100 mL juice), while having the best odor score (4 out of 5). In addition, packing method (packed in a package with leaves on a shoot or detached leaves) and storage temperature (15 or 25 °C) 80-90% RH did not have significant effect on weight loss, ascorbic acid content, and odor after seven days of storage. However, after 14 days of storage, detached kaffir lime leaves stored at 25 °C had a higher a* value that those stored at 15 °C.