Nectarine (Prunus persica L.) is one of the most popular fruits because of its high bioactive compounds such as polyphenols, anthocyanins, flavonoids, vitamin C, and sugars (Zhang et al., 2019).Nectarine is a climacteric fruit which undergoes fast deterioration due to an increase in physiological responses. This leads to changes in color, aroma, texture, and other biochemical properties during postharvest handling (Temizkan et al., 2019). Loss of these qualities and parameters could result in limited shelf life and could increase the chances of rejection of fresh produce by the consumer (De Corato, 2020). Maintaining these qualities depends on an integrated strategy based on the optimum selection of pretreatments and storage conditions. Currently, chlorine solution prepared from sodium hypochlorite (50-200 mg/L) is the most used sanitizing agent for washing fresh produce (Graça et al., 2011;