effect of coating and methyl salicylate on quality and chilling injury in blood oranges 'moro' in during cold storage

the effects of coatingtreatments (waxand plasticbags) combined with methylsalicylate on the fruit quality and chilling injury of moro blood orange were studied during storage. treated fruits were kept in storage for 80 days at 5 oc and 90-95% relative humidity. some characteristics such as pulp and skin total phenolics, antioxidant capacity, total anthocyanin, lipid peroxidation, and the chilling injure index were assessed at 0, 20, 40, 60, 80 days after storage. total phenolics in the skin and pulp were reduced during storage. peel total phenol of wax coating treatment with methyl salicylate (0.26 mg) had the lowest reduction after 80 days storage. pulp total phenolic of fruits in pair plastic bag fruits (0.25 mg) had minimal changes during storage. coating combined with methyl salicylate to retain moisture and delay the aging process reduced chilling injury. generally, the amount of pulp total anthocyanins and antioxidant capacity increased during storage. the antioxidant capacity of the wax coating fruits, pair plastic bag fruits and pair plastic bag fruits combined with methyl salicylate was 42.98, 37.46 and 37.42, respectively. wax combined with methyl salicylate (0.18 mm) and pair plastic bag fruits (0.17 mm) has the lowest lipid peroxidation during storage. individual plastic bag with methyl salicylate (44.54%) had the least amount and methyl salicylate (77.41%) had most ion leakage. the best treatments were individual fruit packing combined with methyl salicylate and wax coating combined with methyl salicylate that reduced the incidence of fruit chilling injury to one percent. ion leakage, lipid peroxidation and chilling injury increased during cold storage. treated fruit with wax combined with methyl salicylate and individually and pair packed fruit combined with methyl salicylate had the best visual fruit quality. combined treatments had more effects than individual treatments alone.