Postharvest treatments with <i>γ</i>‐aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage

Abstract

The mechanisms involved in enhancing the tolerance of 'Moro' blood orange to chilling could involve scavenging H₂ O₂ by increasing the activity of antioxidant enzymes, higher PAL/PPO activity ratio, and osmoregulation by increasing proline content. These changes led to the maintenance of the epidermis structure. This was confirmed by scanning electron microscopy (SEM) micrographs. © 2019 Society of Chemical Industry.