Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Improving postharvest quality and increasing the storage life of 'March Early' orange using melatonin

Document Type : Original Article

Authors
Mohammad Reza PourEbrahimi 1
leila jafari 2
Abdolmajid Mirzaalian Dastjerdi 1
1 Faculty of Agriculture & Natural Resources, University of Hormozgan, Bandar Abbas, Iran
2 Faculty of Agriculture & Natural Resources, University of Hormozgan, Bandar Abbas, Iran
10.48311/fsct.2026.118268.82983
Abstract
Melatonin, a natural hormone with antioxidant properties and growth-regulating effects, has recently gained attention as an effective agent for maintaining the postharvest quality of fruits. The present study aimed to investigate the role of melatonin on the postharvest characteristics of orange fruit during storage through a factorial experiment with a completely randomized design, including three replications, conducted at the Horticultural Science Laboratory, University of Hormozgan, in 2023-2024. After treatment with melatonin at concentrations of 200, 400, and 600 μM, the fruits were stored in a cold chamber at 5 ± 1 °C and 90 ± 5% relative humidity for 90 days. Sampling was conducted every 30 days to evaluate parameters such as weight loss, titratable acidity, ascorbic acid, firmness, total soluble solids, total antioxidant activity, and phenolic compounds. The results showed that fruits treated with 400 μM melatonin experienced significantly less weight loss (35.80%) compared to other treatments and the control group. Additionally, these fruits exhibited higher levels of phenolic compounds (354.8 μg g⁻¹ FW), firmness (49.75 N), ascorbic acid (61.73 mg 100 g⁻¹ FW), total antioxidant activity (37.76%), and titratable acidity (1.03%). The fruits treated with 400 μM melatonin also had the lowest soluble solids content (13.21 °Brix). The combination of melatonin demonstrated strong antioxidant properties and the ability to act as a protective agent, inhibiting free radicals. This study revealed that a 400 μM concentration of melatonin effectively extended the shelf life of orange fruit by preserving antioxidant properties and enhancing quality.
Keywords
Antioxidant
Ascorbic acid
Firmness
Phenol
Quality
Subjects
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