Plant Foods for Human Nutrition 55: 279–284, 2000. © 2000 Kluwer Academic Publishers. Printed in the Netherlands. Post harvest physiconutritional changes in Kagzi limes (Citrus aurantifolia Swingle) treated with selected oil emulsions and diphenyl PIYUSH VERMA and L.K. DASHORA Department of Horticulture, Rajasthan Agricultural University, Rajasthan College of Agriculture, Udaipur 313 001, India Received 10 March 1999; accepted in revised form 20 March 2000 Abstract. Influence of oil emulsions and diphenyl on post-harvest physiconutritional changes in Kagzi limes (Citrus aurantifolia) was studied. During twelve days of storage, physiological loss in weight (PLW) and rotting were at a minimum in fruits treated with Neem (Azadir- achta indica A. Juss.) oil plus diphenyl; juice content was at a maximum in mustard oil + diphenyl treated fruits. With the advancement of storage period, total soluble solids were increased while ascorbic acid and acidity of fruits decreased. Mustard oil plus diphenyl sup- ported maximum ascorbic acid (25.60 mg/100 ml juice) and minimum total soluble solids (9.03%). Key words: Citrus aurantifolia, Diphenyl, Oil emulsion, Post-harvest physico-nutritional Introduction Among citrus, Kagzi limes (Citrus aurantifolia) are popular for their attract- ive color, distinctive flavor and vitamin C content. They have a great variety of uses, culinary, beverages, pickles and medicinal. The fruit is subject to spoilage due to glut. A number of techniques have evolved like controlled atmosphere storage, modified atmosphered storage, refrigerated storage, and coating materials to minimize the post-harvest losses. Recently, the use of oils in many cases has not only kept the fruits in good physiological condition for a few weeks but also retarded decay losses. The efficiency of oils can be enhanced by incorporation of fungicides like diphenyl [1]. It would be advantageous for both citrus growers and traders if an easy, acceptable tech- nique were developed for extending the post-harvest shelf life of the fruits with a minimum loss in their physiconutritional properties. This experiment was, therefore, conducted to evaluate the effect of different oil emulsions and diphenyl treatments on shelf life of Kagzi limes (Citrus aurantifolia).