Effectiveness of a hot water dip conditioning (3 min, 53C) to prevent chilling injury was evaluated with Persian lime (Citrus latifolia Tanaka) fruits stored at 4, 8, 13 and 25C and 80% RH. Conditioning caused a significant increase in peroxidase and superoxide dismutase activities and lipoperoxidation levels in the flavedo of fruits immediately after treatment. During storage enzyme activities diminished until they reached control levels. Conditioned limes kept at 25C maintained higher lipoperoxidation levels than those stored at refrigerated temperatures during all storage periods. Lipoperoxidation decreased slowly in refrigerated fruits until they reached similar levels to control fruits. Chilling injury was observed at 4 and 8C, however, it showed the highest levels in heated fruits. Therefore, conditioning by heat did not act as a protective treatment against chilling injury of Persian limes, possibly because it was not able to sustain the increased antioxidant system during the entire storage period., 27 December 2003

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