Application of a waxy coating to improve the quality and marketing of Tahiti lemons. (#246)

Authors

Castro Barrios, Angie Yaqueline

Balcazar Seclen, Manuel

Hoyos Alayo, Walter Manuel

Leiva Piedra, Jorge Luis

Abstract

Peruvian Tahitian lemons are experiencing a growing international demand, making it essential to maintain their post-harvest quality and extend their shelf life to ensure their commercial competitiveness. The present study sought to evaluate the performance of a commercial waxy coating in improving the quality and shelf life of Tahiti lemons. For this purpose, Citrosol A extra UE® coating was applied by spraying on the different export formats (4 kg, 16 kg, and 24 kg) under 7 °C conditions, then the effects of the coating on the parameters of weight loss, juice yield, °Brix, pH and acidity were evaluated; and an economic analysis was carried out to determine the feasibility of its use. The results showed that the Citrosol A extra UE® coating significantly reduced weight loss, with values of 29.4%, 18.0%, and 41.7% for the 4 kg, 16 kg, and 24 kg formats, respectively. No significant differences were observed in the °Brix and pH levels, all remaining within the optimum commercial range. Acidity showed a slight decrease in the coated fruits, while juice yield remained stable with no significant differences between treatments. The economic analysis showed that the application of the coating is economically viable, outweighing the costs associated with the benefits obtained in terms of loss reduction and maintenance of fruit quality. It is concluded that the application of the Citrosol A extra EU® coating maintained the commercial quality and prolonged the shelf life of Tahiti lemons, while offering a high economic profitability, showing itself as an alternative for producers and exporters of Tahiti lemons in Peru.