Limes are harvested when they reach a juice content of at least 30% by volume. Mature-green limes have a longer postharvest life compared to yellow ones, which should be marketed promptly. Optimal storage temperatures range from 10-13°C (50-55°F), depending on the cultivar and maturity stage, allowing for storage and transport durations of up to 6-8 weeks. Maintaining a relative humidity of 90-95% is essential to preserve quality. Exposure to ethylene can cause limes to lose their green color, revealing yellow pigments; therefore, it’s beneficial to remove ethylene from storage areas to maintain the desired coloration. Controlled atmospheres with 5-10% O₂ and 0-10% CO₂ can slow down senescence, but are not effective in controlling decay. Limes are susceptible to chilling injury if stored below 10°C, leading to pitting and brown discoloration. Common diseases affecting limes include green mold (Penicillium digitatum), blue mold (Penicillium italicum), and various stem-end rots. To mitigate these issues, it’s important to minimize physical damage during handling, consider pre-harvest treatments with gibberellic acid to delay aging, and utilize appropriate postharvest fungicides.

Culinarily, limes are valued for their tart, acidic juice and aromatic zest. They are integral to many global cuisines, particularly in Mexican, Thai, and Middle Eastern dishes. Lime juice is commonly used in beverages like limeade and cocktails such as margaritas and mojitos. In cooking, limes enhance the flavor of salsas, marinades, and desserts like key lime pie. Dried limes, known as loomi, are used in Middle Eastern cuisine to impart a sour, slightly fermented flavor to stews and soups. Nutritionally, limes are an excellent source of vitamin C, supporting immune function and skin health.