Effect of Postharvest Application of γ-Aminobutyric Acid, Methyl Jasmonate and Methyl Salicylate on Chilling Injury, Peel Attributes and Fruit Juice Quality of ‘Moro’ Blood Orange During Cold Storage

In this study, the effects of postharvest application of γ-aminobutyric acid (GABA), methyl jasmonate (MeJA) and methyl salicylate (MeSA) on chilling injury, peel attributes and fruit juice quality of ‘Moro’ blood orange during cold storage at 3 °C and 90% RH for 150 days was investigated. GABA treatment at concentrations of 20 and 40 mM using vacuum at 30 kPa for 8 minutes and MeJA and MeSA vapor treatments at 50 and 100 μM separately for 18 hours were used. Sampling was carried out on 1, 30, 60, 90, 120 and 150 days of storage. Treatments reduced the chilling injury and electrolyte leakage. Control fruit had the highest index of chilling injury and electrolyte leakage at the end of the storage period. The lowest peel moisture and fruit juice and the highest total soluble solids (TSS) and pH were obtained in control fruit. MeSA treatments had the lowest a* and the highest Hue° while the lowest lightness (L*), b*, Hue° and chroma were obtained in control fruit. Overall, 100 μM MeSA was the most effective treatment for reducing chilling injury and maintaining the peel and fruit juice attributes of ‘Moro’ blood orange during cold storage.