A Study on the Physical, Biochemical, Thermal and Textural Properties of Key Lime Fruit

In the current study, properties of key lime (Citrus X aurantiifolia) fruit which is abundantly available in north eastern part India was studied. The outcomes this work might be helpful for design and development machineries required post-harvest processing fruits. Key fruits are round or elliptical shape with average mass, volume, sphericity surface area values 74.88 ± 12.85 g, 132 13.00 ml, 1.03 0.02% 79.38 18.32 cm2, respectively. moisture vitamin C content recorded as 88.64 0.97% 31.27 0.98 mg/100g. Although production great well nutritive importance market potential, but utilization less due to lack information regarding nutritional value, perishability, astringency poor technologies. Therefore, from utilized manufacturing value-added products through new modification equipments.