This document discusses a study on the storage of limes. It aims to understand how different storage temperatures and environments affect the ripening process and development of rot in limes without the presence of ethylene. The study finds that temperature and storage location influence the rate of ripening in limes. It also determines that differences in storage ability at low temperatures are linked to a cultivar's sensitivity to low temperatures.

2. INTRODUCTION
• Lemons are known to be particularly sensitive to the hormone ethylene, which
accelerates ripening.
• The presence of ethylene in the storage chamber reduces the storage life of limes
and so poses a significant difficulty during long-term storage.
• To understand the physiology of ripening and evaluate the storage capability of
limes, particularly at room temperature, we must first remove the effects of
ethylene generated by illness.
• It has been discovered that exposing limes fruit to cold temperatures speeds up the
maturity process.
• In different limes fruit varieties, there is minimal information on the effects of
prolonged preservation under various storage temperature regimes.
• The goal of our research was to see how different storage settings for lime fruit
affected the development of ripe rot and ripening properties in ethylene-free
environments.

3. CONCLUSION
• Finally, our findings reveal that temperature and storage site
influence the pace of ripening of limes and apple cultivars.
• Furthermore, differences in the storage ability of cultivars at low
temperatures and how early or late the fruit matures on other
fruits are directly connected to the sensitivity/response of limes
and apple to low temperatures.
• Numerous studies on the effects of different ripening agents on
fruit quality show that naturally ripe limes exhibit better sensory
characteristics compared to treated fruits.