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A Study on the Physical, Biochemical, Thermal and Textural Properties of Key Lime Fruit

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Title A Study on the Physical, Biochemical, Thermal and Textural Properties of Key Lime Fruit
 
Creator Basumatary, Birhang
Das, Puja
Nayak, Prakash Kumar
Saikia, Deepanka
Kesavan, Radha krishnan
 
Subject Citrus fruit
Dimensional
Gravimetric
Lemon
Properties
 
Description 892-898
In the current study, the properties of key lime (Citrus X aurantiifolia) fruit which is abundantly available in north
eastern part of India was studied. The outcomes of this work might be helpful for the design and development of
machineries required for post-harvest processing of key lime fruits. Key lime fruits are round or elliptical in shape with
average mass, volume, sphericity and surface area values of 74.88 ± 12.85 g, 132 ± 13.00 ml, 1.03 ± 0.02% and
79.38 ± 18.32 cm2, respectively. The average moisture and vitamin C content of key lime fruit was recorded as
88.64 ± 0.97% and 31.27 ± 0.98 mg/100g. Although the production of key lime fruits is great as well as the nutritive
importance and market potential, but the utilization of fruits are less due to lack of information regarding nutritional value,
perishability, astringency and poor processing technologies. Therefore, the outcomes from this work might be utilized in the
manufacturing of value-added products from key lime (Citrus X aurantiifolia) through development new machineries and
modification of available processing equipments.
 
Date 2023-08-09T04:15:09Z
2023-08-09T04:15:09Z
2023-08
 
Type Article
 
Identifier 0022-4456 (Print); 0975-1084 (Online)
http://nopr.niscpr.res.in/handle/123456789/62407
https://doi.org/10.56042/jsir.v82i08.3182
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source JSIR Vol.82(08) [August 2023]