Production of black lime (Citrus auratifolia) and it’s applications in Sri Lankan culinary and commercial industry

Abstract

Lime (Citrus aurantifolia) plays a significant role in Sri Lankan culinary culture; however, its seasonal availability often leads to overproduction and waste during peak harvest periods. This study explores the production of black lime, a preserved form of lime as a sustainable alternative aiming to reduce post-harvest losses while introducing a novel culinary ingredient. Black lime was prepared by blanching fresh limes in salted water for 4 minutes, followed by immediate cooling in an ice bath. The limes were then oven-dried at 125 °C for 4 hours and subsequently sun-dried for 4 days. Three types of food items (lime juice, coconut sambol, and vegetable salad) were prepared using black lime and fresh lime for comparative analysis. Sensory evaluations were conducted separately for each food item using 30 semi-trained panelists with 7-point hedonic scale and data were analyzed using Kruskal-Wallis non-parametric method. The results showed significant differences in sweetness (p = 0.000), aroma (p = 0.000), color (p = 0.000), and overall liking (p = 0.000). Foods item prepared with black lime, especially coconut sambol and salad, scored higher in these areas, suggesting that black lime improves both taste and visual appeal. A separate survey of 80 people showed that 100% use lime in their cooking, but 88.8% reported difficulty accessing it, and all respondents (100%) said it’s too expensive. Even though none had used black lime before, every person was willing to try it. All 80 people noticed a clear difference between fresh and black lime, and everyone supported the idea of bringing black lime to the market. These findings show strong support for black lime as a tasty, affordable and easy to-store alternative to fresh lime, with excellent potential for use in Sri Lankan households and the food industry.