Consumer preference for a healthier lifestyle has promoted the consumption of fresh citrus. To ensure its supply throughout the year, the use of different rootstocks for citrus cultivation associated with adequate postharvest techniques of fruit can be practical. This study aimed to evaluate methods to extend shelf life and to reduce postharvest losses of fruit from ‘Salustiana’ orange trees [Citrus sinensis (L.) Osbeck] grafted on five rootstocks: ‘Rangpur’ lime, ‘Cleopatra’ mandarin, ‘Sunki’ mandarin, ‘Swingle’ citrumelo, and ‘C-13’ citrange. Mature fruit were harvested from each scion:rootstock combination and divided into two experiments: coated with carnauba wax and non-coating. Then, fruit were stored in a cold chamber at 4 ± 1 °C and 90% RH for 0, 20, 40 and 60 days. At harvest, fruit were characterized according to their physical parameters and had their weight loss, color, chemical, and sensory attributes monitored at each period of cold storage. Wax coating treatment associated with cold storage were efficient to prevent weight loss in ‘Salustiana’ orange up to 40 days. Color attributes decreased during storage, for both non-coating and wax coating fruit causing reduction of lightness. Wax coating treatment ensured better sugar:acidity balance in ‘Salustiana’ orange fruit, preserving their chemical-quality up to 60 days. Fruit from ‘C-13’ citrange and ‘Cleopatra’ mandarin treatments were more tasteful according to the sensory profile while ‘Swingle’ citrumelo exhibited better overall appearance. Wax coating treatment and cold storage can prolong ‘Salustiana’ orange shelf life up to 40 days, by reducing weight loss and preserving their chemical and sensorial profile.

消费者偏爱健康的生活方式促进了新鲜柑橘的消费。为了确保全年供应，在柑橘栽培中使用不同的砧木以及适当的水果采后技术是可行的。这项研究旨在评估延长'Salustiana'橘树[ Citrus sinensis]果实的货架期并减少收获后损失的方法。[L.] Osbeck]嫁接到了五种砧木上：'Rangpur'石灰，'Cleopatra'普通话，'Sunki'普通话，'Swingle'柑桔和'C-13'柑桔。从每种接穗：砧木组合中收获成熟果实，并分为两个实验：涂巴西棕榈蜡和不涂膜。然后，将水果在4±1°C和90％RH的冷藏室中存放0、20、40和60天。收获时，根据水果的物理参数对水果进行表征，并在冷藏的每个阶段对水果的重量减轻，颜色，化学和感官属性进行监控。与冷藏相关的蜡涂层处理有效地防止了'Salustiana'橙的减肥长达40天。对于非包衣和蜡包衣的水果，在存储过程中颜色属性会降低，从而导致亮度降低。蜡衣处理可确保更好的糖分：'Salustiana'橙色水果的酸度平衡，可保持其化学品质长达60天。根据感官特征，来自“ C-13”柑桔和“埃及艳后”柑桔处理的水果口味更佳，而“ Swingle”柑桔具有更好的整体外观。蜡涂层处理和冷藏可以减少体重减轻并保持其化学和感官特征，从而使“ Salustiana”橙的保质期延长至40天。