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The potential of hot water dipping (HWD) for 3min at 50°C and hot air treatment (HAT) at 37°C for 48h to control chilling injury and decay in ‘Tarocco’, ‘Moro’, ‘Sanguinello’ and ‘Doppio sanguigno’ blood oranges during cold quarantine at 1°C for 16 days, subsequent storage at 8°C for 3 weeks and an additional week of simulated marketing period (SMP) at 20°C was investigated over 2 years’ harvest seasons. Unheated and non-HWD fruit were used as controls. Chilling injury (CI) occurred mostly during storage at 8°C and subsequent SMP, rather than during quarantine at 1°C, and predisposed fruit to decay, especially during SMP. The cultivars ‘Tarocco’ and ‘Moro’ were more susceptible to CI than ‘Doppio sanguigno’ and ‘Sanguinello’. HWD and HAT similarly reduced the incidence of CI in all cultivars, and neither treatment caused visible damage to the fruit. HWD did not affect fruit firmness, taste and flavour …