Improving Valencia Orange Fruit Juice Quality Using Putrescine and Methyl Jasmonate

This experiment was carried out to determine the effects of putrescine and methyl jasmonate on increasing juice quality of orange (Citrus sinences L.) “Valencia” fruit. Orange fruit were treated with 0 (control), 2.5 and 5 mM putrescine and 0 (control), 10 and 20µM methyl jasmonate for 5 m, stored at 5±1°C with 85-90 % relative humidity for 4 months and then total soluble solids, titratable acidity, ascorbic acid, total carotenoid, total anthocyanine of the fruit juice evaluated. The results showed, that the total soluble solids, ascorbic acid and the amount of fruit juice in treated and non-treated fruits were reduced during storage, but in putrescine and methyl jasmonate treatments alone and together, the trend of reduction was lower. However, 5 mM putrescine treatment and combined with 10 µM methyl jasmonate had highest, total soluble solids, ascorbic acid and the amount of fruit juice, compared to the control and the other treatments.The titratable acidity, total anthocyanin and total carotenoid of treated and non-treated fruits increased during storage but pattern of changes of treated fruits increased higher compared to the control fruits. However, The highest titratable acidity, anthocyanin and carotenoid content observed in treated fruit with 5 mM putrescine and combined with 10 µM methyl jasmonate in end storage. So, fruits treated with 5 mM putrescine and combined with 10 µM methyl jasmonate showed the best effect.