Exogenous Melatonin Application Prolongs Citrus Fruits (Citrus sinensis) Shelf-life Quality by Enhancing Some Phytochemical Traits

Document Type : Research Article-en

Authors

Afsaneh Ansari ¹

Mohammad Saadatian ²

Ramin Haji-Taghilou ¹

Kadhim Sedeeq ²

Rawen Abdulhadi ³

Abdulsameea Majeed ²

¹ Horticulture Department, Faculty of Agriculture, Urmia University, Urmia, Iran

² General Science Department, Faculty of Education, Soran University, Soran, Iraq

³ Department of Pharmacy, Rwandz Private Technical Instiute, Soran, Iraq

https://doi.org/10.22067/ifstrj.2025.91596.1399

Abstract

This study investigated the impact of melatonin treatments (1 mM and 2 mM) on the post-harvest quality of orange fruit during 30 and 60 days of cold storage. Parameters such as titratable acidity (TA), total soluble solids (TSS), vitamin C, antioxidant capacity, total phenolic compounds (TPC), total flavonoids compounds (TFC), enzymatic activities (PAL, CAT), and color were evaluated. Melatonin significantly improved fruit quality by maintaining higher levels of total soluble solids, vitamin C, and antioxidant capacity. Both treatments effectively reduced weight loss and enhanced the activity of antioxidant enzymes. While 2 mM melatonin showed greater efficacy in the initial stages of storage, 1 mM demonstrated better stability in maintaining quality over extended periods. Melatonin treatments also influenced color parameters, suggesting potential improvements in visual appeal. These findings highlight the potential of melatonin as a natural preservative for enhancing the post-harvest quality and extending the shelf life of orange fruit. Further research is needed to optimize melatonin concentrations and explore its integration with other preservation techniques for sustainable and efficient fruit management.

Keywords

Antioxidant

Fruit quality

Post-harvest

PAL enzyme

Weight loss

Subjects

• Food Technology

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©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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