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Cold quarantine treatment (1°C for 21 days) induces chilling injury (CI) in sweet orange fruit. We investigated the effects of different treatments such as hot water dip (HWD, 50 °C) alone or combined with thiabendazole (TBZ) five-minute, different concentrations of salicylic acid (SA), methyl jasmonate (MJ) one-minute dip and fumigation of nitric oxide (NO) two-hour and ethylene (ET) (six-hour) on CI and fruit quality following 21 days cold quarantine treatment and 10-day at ambient temperature in ‘Lane Late’ and ‘Midknight Valencia’ fruit. The experiment was laid out by following completely randomised design included three replications. HWD alone or combined with TBZ, or MJ significantly reduced CI in both cultivars. NO (5 μL L -1 ) fumigation significantly reduced weight loss in ‘Lane Late’ only as compared to all other treatments except SA (1, and 3 mM). SCC/TA ratio was significantly reduced with ethylene, HW alone or combined with TBZ or MJ (0.25 mM) as compared to all other treatments in ‘Midknight Valencia’, but not in ‘Lane Late’. The NO (10 μL L -1 ) fumigation resulted in the significantly highest level of vitamin C only in ‘Midknight Valencia’. SA (3 mM) dip treatment resulted in the significantly highest levels of total antioxidants as compared to all other treatments in ‘Lane Late’ but not in ‘Midknight Valencia’. In conclusion, HWD alone or in combination with TBZ (20 mg L -1 ) or MJ (0.50 mM) effectively reduced CI caused after cold quarantine treatment without adversely affecting fruit quality.

Alleviation of chilling injury induced by cold quarantine treatment in Midknight Valencia and Lane Late sweet orange fruit