Preservation of the Egyptian Lime

Abstract

Trials for processing thc Egyptian lime juice for preservation were not successful. Bitterness, terpeney off-flavour, separation to a clear layer and a precipitate, the rapid deterioration and the loss of the original fresh taste and flavour are some problems that face the processing plant. In the present work, lime fruits urere tried instead of the extraction of lime juice. They were preserved with sugar, salt solutions or a mixture of them both in glass jars a t room temperature with a view of keeping the fruit cells intact. Chemical analysis, measuring the enzymatic activities, bacteriological analysis and organoleptic test of the preserved lime and the control proved statistically the validity of this new treatment. After 111 days, limes preserved in 15% sugar solution showed decrease of acidity, ascorbic acid, peroxidase/oxidase and pectinesterase. Bacteriological analysis showed an initial increase of bacterial count followed by a steady decrease till the end of the storage period. No mould (fungi) growth, nor E. coli were found. The predominant microorganisms were lactic acid bacteria, particularly Lactobacillus plantaw r n . Organoleptic tcst proved the absence of bitterness, terpeney off-flavour, separation and precipitation. A good taste and flavour were found. The natural inhibition and inactivation of enzymes was suggested for the stability of the lime fruits stored in solutions a t room temperature.