The harvesting system affects the quality and conservation of the ‘Tahiti’ acid lime

•Scissors-harvesting led to a greater conservation of ‘Tahiti’ acid lime quality.•Hook-harvesting led to a reduction in the amount of marketable fruit.•Fruit quality and conservation cannot be achieved after mechanical injuries

The inadequate management of ‘Tahiti’ acid lime harvesting has led to quality loss and reduced profitability for producers and exporters. This study evaluated the quality and conservation of ‘Tahiti’ acid limes for export using four different harvesting systems. Fruit were harvested with scissors, by twisting, with the help of a metal basket and with a hook. After harvesting, the fruit were processed and stored at 9 ± 2 °C and 75 ± 5% relative humidity (RH) for 30 d, simulating the conditions of export in refrigerated containers. The fruit were then transferred to 22 ± 2 °C and 75 ± 5% RH for 30 d, according to the commercialization conditions for the fruit. Harvesting with scissors led to a greater conservation of fresh mass, color and peel chlorophyll content of fruit compared with the use of a hook for harvesting. The levels of soluble solids, titratable acidity and ascorbic acid were not influenced by the harvesting system. Fruit harvested with a hook had a higher percentage of oleocellosis and a 30% reduction in the marketable amount compared with fruit harvested by scissors. Mechanical injuries caused during harvest also led to changes in the flavor and aroma of the ‘Tahiti’ acid limes. The results suggest that the physical damage incurred during harvesting prevents the postharvest treatments of ‘Tahiti’ acid limes from providing the expected response with regard to the maintenance of fruit quality and conservation.