Blood oranges (Citrus sinensis L. Osbeck cv. Sanguinello) fruit were treated with
24-epibrassinolide (Br) at 1, 5, and 10 μM previous to storage at 5°C during 42 days. The samples were analyzed after 14, 28, and 42 days plus 2 days at 20°C. Chilling injury was reduced in Br-treated fruit based on the lower percentage of
electrolyte leakage and visual symptoms of peel
dehydration and browning. Treated fruit showed lower acidity losses, due to retention of the main organic
acids' concentration (citric and malic
acids), as well as was higher content of
sugars (
sucrose,
fructose, and
glucose), especially in those fruit treated with the highest concentration (10 μM). Total phenolics and hydrophilic total
antioxidant activity (H-TAA) decreased in control fruit over storage, while Br-treated fruit showed significantly higher concentration. In addition, total
anthocyanins were enhanced in Br-treated oranges, which were correlated with color Hue angle. Overall, the application of Br
at 10 μM provides results increasing the storability of blood oranges and their content on bioactive compounds with
antioxidant activity.