Since the retention of mature green lemons has been required in the American and some European
markets, this study was conducted during 2017 and 2018 seasons to prolong it in “Eureka” lemon rind by some
postharvest treatments that are safe and natural. Fruits were treated by dipping then stored at either 4-5 ᵒC in the
refrigerator or at ambient temperature (22±2°C), following cleaning, surface sterilization, and air drying. Fruits
were kept in foam plates and covered with polyethylene. The treatments included oleic acid (at 400 ppm),
lysophosphatidylethanolamine (400 ppm) (LPE), putrescine (176.30 ppm) and their combinations in addition to the control.
The data revealed that the combination of oleic acid plus LPE at cold storage resulted in the best green color retention of
the rind while increasing quality in terms of preserving TSS, acidity and greater ascorbic acid. Such applications are
valuable and could be adopted on a commercial scale.