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The Impact of Methyl Jasmonate, Chitosan, and Storage Period on the Storability of Local Orange Fruits (Citrus sinensis L. Osbeck)

Nahla Mohammed Rasheed Hasan1, Sarfaraz Fatah Ali Al-Bamarny1
1Department of Horticulture, College of Agriculture Engineering Sciences, Duhok University, Duhok, Kurdistan Region Iraq
DOI: https://doi.org/10.70517/revcc2624189
Published: 04/11/2026
: Nahla Mohammed Rasheed Hasan, Sarfaraz Fatah Ali Al-Bamarny. The Impact of Methyl Jasmonate, Chitosan, and Storage Period on the Storability of Local Orange Fruits (Citrus sinensis L. Osbeck). Revista Cultura Científica, 2026 Issue 24. pg. 2340-2356.

Abstract

This study was carried out on fruit of local Diyala orange (Citrus sinensis L. Osbeck). The fruit were obtained from a private orchard in Buhriz village, Diyala governorate, Iraq, to study the impact of (control, 0.5, 1, and 1.5 mM) methyl jasmonate dipped for 3 min and chitosan (control, 1, 2, and 4% w/v) for 5 min on the fruit quality of orange in terms of (fruit weight loss (%), Total soluble solids (%), titratable acidity (%), ascorbic acid content, Total phenol content, chilling injury (%), decay (%), and catalase enzyme) during 30, 60, and 120 days storage at 5±1°C with 85-90% RH. Results showed that all treatments of (Methyl jasmonate and chitosan) significantly decreased the fruit weight loss (%). Furthermore, fruit treated with (1, and 1.5 mM) methyl jasmonate significantly reduced chilling injury (%), and decay (%), respectively, compared with the control. The titratable acidity (%), ascorbic acid content, total phenols, and enzyme catalase significantly increased in fruit treated with 0.5 mM methyl jasmonate compared to other treatments. On the other hand, the untreated fruits caused a significant increase in total soluble solids of both methyl jasmonate and chitosan compared with all other treatments. Dipping fruit in 2% chitosan effectively reduced chilling injury and decay compared with the control. There was a significant increase in ascorbic acid and total phenols when fruit were treated with (2, and 4%) chitosan, respectively. Consequently, all chitosan concentrations were superior to the untreated fruit in catalase activity. Prolonging the storage period from 30 to 60 and 120 days markedly increased the fruit weight loss (%), total soluble solids (%), chilling injury (%), and decay (%), while the titratable acidity (%), ascorbic acid content, and total phenol content substantially decreased. The interaction among both dipped treatments and storage period had a significantly positive influence on the quality parameters of orange fruit.

Keywords: Methyl jasmonate, chitosan, post-harvest, orange fruits and storage periods

Abstract

This study was carried out on fruit of local Diyala orange (Citrus sinensis L. Osbeck). The fruit were obtained from a private orchard in Buhriz village, Diyala governorate, Iraq, to study the impact of (control, 0.5, 1, and 1.5 mM) methyl jasmonate dipped for 3 min and chitosan (control, 1, 2, and 4% w/v) for 5 min on the fruit quality of orange in terms of (fruit weight loss (%), Total soluble solids (%), titratable acidity (%), ascorbic acid content, Total phenol content, chilling injury (%), decay (%), and catalase enzyme) during 30, 60, and 120 days storage at 5±1°C with 85-90% RH. Results showed that all treatments of (Methyl jasmonate and chitosan) significantly decreased the fruit weight loss (%). Furthermore, fruit treated with (1, and 1.5 mM) methyl jasmonate significantly reduced chilling injury (%), and decay (%), respectively, compared with the control. The titratable acidity (%), ascorbic acid content, total phenols, and enzyme catalase significantly increased in fruit treated with 0.5 mM methyl jasmonate compared to other treatments. On the other hand, the untreated fruits caused a significant increase in total soluble solids of both methyl jasmonate and chitosan compared with all other treatments. Dipping fruit in 2% chitosan effectively reduced chilling injury and decay compared with the control. There was a significant increase in ascorbic acid and total phenols when fruit were treated with (2, and 4%) chitosan, respectively. Consequently, all chitosan concentrations were superior to the untreated fruit in catalase activity. Prolonging the storage period from 30 to 60 and 120 days markedly increased the fruit weight loss (%), total soluble solids (%), chilling injury (%), and decay (%), while the titratable acidity (%), ascorbic acid content, and total phenol content substantially decreased. The interaction among both dipped treatments and storage period had a significantly positive influence on the quality parameters of orange fruit.

Keywords: Methyl jasmonate, chitosan, post-harvest, orange fruits and storage periods

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Nahla Mohammed Rasheed Hasan
Department of Horticulture, College of Agriculture Engineering Sciences, Duhok University, Duhok, Kurdistan Region Iraq
nahla.hasan@uod.ac
Sarfaraz Fatah Ali Al-Bamarny
Department of Horticulture, College of Agriculture Engineering Sciences, Duhok University, Duhok, Kurdistan Region Iraq

How to cite:

Nahla Mohammed Rasheed Hasan, Sarfaraz Fatah Ali Al-Bamarny. The Impact of Methyl Jasmonate, Chitosan, and Storage Period on the Storability of Local Orange Fruits (Citrus sinensis L. Osbeck). Revista Cultura Científica, 2026 Issue 24. pg. 2340-2356.

Publication History

  • Received: 20/06/2026
  • Accepted: 23/10/2026
  • Published: 04/11/2026
Copyright © 2026, Nahla Mohammed Rasheed Hasan, Sarfaraz Fatah Ali Al-Bamarny. Published by Revista Cultura Científica. This article is published as open access under the Creative Commons Attribution 4.0 International (CC BY 4.0) license (http://creativecommons.org/licenses/by/4.0/).

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