Chilling injury induces lipid peroxidation and alters the hydrogen peroxide content in peel and pulp of Valencia orange fruit under low temperature storage conditions

The Valencia orange (Citrus sinensis L.) is the major Citrus crop in Iran. Limiting factors for longer consumption of Valencia orange are low storage performance and the appearance of chilling injuries during storage. Previous studies indicated that putrescine and methyl jasmonate treatment could be induced in cold tolerance of harvested orange fruits during storage. This experiment was carried out to determine effects of putrescine and methyl jasmonate on lipid peroxidation and alters the peroxide hydrogen of peel and pulp of Valencia orange fruit. The experimental design was a factorial randomized complete-block with three replications. Orange fruits were treated with 0 (control), 2.5 and 5 mM putrescine and 0 (control), 10 and 20 μM methyl jasmonate and then stored at 5±1 °C, 85-90 % relative humidity for 4 months. The results showed, oranges treated with 5 mM putrescine and 10 μM methyl jasmonate were significantly, lowest amount of lipid peroxidation and peroxide hydrogen of peel and pulp and lower chilling injury percentage than non-treated fruits. So, fruits treated with 5 mlM putrescine and combined with 10 μmol methyl jasmonate showed the best effect.

Keywords:

Lipid peroxidation , Methyl jasmonate , Hydrogen peroxide , Putrescine