ArticleBMC plant biology2026
Extending the storage life of Mexican lime through guar gum, jojoba oil, and oleic acid-based coatings.
Article in BMC plant biology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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3 authors.
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Abstract
backgroundChilling injury is a major factor reducing the postharvest quality and shelf life of fresh fruits. Edible coatings have proven to be a convenient approach for fruit preservation. This research evaluated guar gum (GG), jojoba oil (JO), oleic acid (OA), and their combination on the postharvest quality of Mexican lime (Citrus aurantifolia) stored at 8 ± 1 °C for 80 days.
resultsThe results revealed that the edible coatings reduced weight loss and decay after 80 days of storage. GG/OA decreased weight loss by 32.51% and decay by 54.12% as compared to the control. GG/JO (57 N) and GG/OA (61 N) were the most effective treatments for maintaining firmness during storage. Compared with the control, all the treatments delayed the development of chilling injury. GG/JO most effectively reduced malondialdehyde (MDA) levels by 18.69%. GG/JO and GG/OA reduced electrolyte leakage (EL) by 13.08% and 15.44%, respectively. Additionally, GG/OA had the greatest effects on maintaining chlorophyll (0.36 mg100g
conclusionsThe GG/OA and GG/JO composite coating were the most effective treatments, significantly improving the quality of Mexican lime under low-temperature conditions. These results highlight its potential as a practical, biodegradable, and consumer-safe postharvest treatment.
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