Dr Joseph Nastasi – The University of Queensland, School of Agriculture and Food Sustainability

Contact: uqjnasta@uq.edu.au

In an exciting venture into the world of agriculture and food science, Green Valley Fingerlimes has joined forces with the University of Queensland, embarking on a pioneering research journey. This collaboration aims to delve into the nutritional and physical marvels of finger limes, a gem in the crown of Australian native fruits. While there are many varieties to choose from, we are focusing on some key varieties that are locally available and are well-known to Australian consumers. These include Red Champagne, Chartreuse, and Emerald (Figure 1).

The research is centred around two main pillars: discovering the ideal storage conditions to preserve the nutritional value of finger limes, and understanding how storage affects the delightful ‘pop’ of finger lime pearls. Another fascinating area of study is the colour variations across different varieties and the development of quality assurance tools to monitor fruit quality and provenance. As a key source of livelihood for our local farmers, we must protect the provenance of their unique cultivars, especially in an ever-evolving industry where new varieties and crosses are developed yearly.

From the moment of harvest, tracking through the entire supply chain to the end consumer, we are monitoring the key chemical properties such as sugar content, acidity, and key bioactive compounds like vitamin C. Metrics such as these are not only important for consumers, but they are extremely important for the growers who want to know how they can best monitor the quality of their produce during storage. From a commercial point of view, fruit parameters such as acidity and total soluble solids (brix) are used routinely as quality metrics for selling fruit to larger supermarket chains. By establishing protocols for measuring these properties and providing baseline data on selected species, we aim to empower the wider Finger lime community of growers so they may achieve the best quality produce possible and expand their commercial avenues.

Finger limes are a treasure trove of unique characteristics, from their zesty smell, striking colour, distinct shape, and the vibrant pearls nestled within. However, the extent of these traits, especially across different varieties, remains a mystery. Through this research partnership, Green Valley Fingerlimes and the University of Queensland are on a mission to shed light on these aspects, offering invaluable insights to growers. By understanding what makes each variety special, growers can make informed decisions on cultivation and storage, enhancing the appeal of their produce. For example, the size and bursting strength of the pearls change dramatically between varieties and characterising these physical and sensory differences will aid in helping our finger lime farmers better advertise their produce (Figure 2).

The fruits of this research are set to transform the finger lime industry. By equipping growers and producers with knowledge and tools, this partnership will enable them to broaden their horizons, improve their offerings, and make choices that align with the nuances of different varieties. This endeavour not only promises to enrich our understanding of finger limes but also to invigorate the industry with informed decisions and innovative practices. For this research journey, we have acquired $30,000 in funding from the UQ Agri-Food Innovation Alliance, supported by the Australian Government Department of Education (formerly Department of Education, Skills and Employment) under the Strategic University Reform Fund (SURF).

In summary, this collaboration between Green Valley Fingerlimes and the University of Queensland is a testament to the power of research in unlocking the full potential of what may seem like just a small fruit but is indeed a marvel of nature. As we eagerly await the outcomes, one thing is clear: the future of finger limes is as bright and promising as the vibrant pearls they house.