Editing Key lime (section)

=== Postharvest process ===
[[File:Starr 080610-8303 Citrus aurantiifolia.jpg|thumb|Key lime fruits with persistent [[Gynoecium#Carpels|styles]]]]

[[Shelf life]] of Key limes is an important consideration in marketing. The lime still ripens for a considerable time after harvesting, and it is usually stored between {{convert|12.5|and(-)|15.5|°C|0|abbr=on}} at a [[relative humidity]] of 75–85%. Special procedures are employed to control the shelf life; for example, applications of [[Plant hormone|growth regulators]], [[Fruit waxing|fruit wax]], [[fungicide]]s, precise cooling, calcium compounds, [[silver nitrate]], and special packing material. The preferred storage conditions are temperatures of {{convert|9|-|10|°C|abbr=on}} and a humidity over 85%, but even in ideal conditions post-harvesting losses are high.

In India most Key lime producers are small-scale farmers without access to such post-harvesting facilities, but makeshift expedients can be of value. One successful procedure is a coating of [[coconut oil]] that improves shelf life, thereby achieving a constant market supply of Key limes.<ref name="Bisen et al., 2012">Bisen A., Pandey S.K., Patel N.: ''Effect of skin coatings on prolonging shelf life of kagzi lime fruits (Citrus aurantiifolia Swingle).'' Journal of Food Science and Technology (2012) 49(6).753-759. (page 139–145)</ref>

Key limes are made into [[black lime]] by boiling them in [[brine]] and drying them. Black lime is a condiment commonly used in the Middle East.