The involvement of jasmonic acid (JA), different JA-related metabolites, salicylic acid (SA), indole-3-acetic acid (IAA) and abscisic acid (ABA) in the heat-induced cross-adaptation to chilling has been investigated in citrus fruit. The effects of heating ‘Fortune’ mandarins at 37 ºC, and storing them at a chilling temperature (2 ºC) after being exposed, or not, to a heat-conditioning treatment (3 d at 37 ºC) on the levels of these signalling molecules were examined. Jasmonate metabolism activation at 37 ºC was followed by that of SA, and then by a rise in IAA and a drop in ABA. Storage at 2 ºC transiently increased the contents of IAA, of the JA precursor, cis-(+)− 12-oxo-phytodienoic acid (OPDA), and of the JA-derivatives jasmonoyl-isoleucine (JAIle) and methyl jasmonate (MeJA), and decreased ABA in the non-conditioned fruit. The results also indicated that fruit were protected from developing chilling symptoms by virtue of the heat-conditioning treatment having higher JAIle levels than the non-conditioned fruit for very long cold storage periods, while the heat-induced rises in SA, OPDA and MeJA noted in the cold-stored fruit were transient. This work was supported by Projects AGL2017–88120-R (MCIU/AEI/FEDER, UE) and 2020AEPP135 (MCIU/CSIC). The use of instruments and technical support of the SCSIE-UV Chromatography Facility are acknowledged. We also acknowledge the support of the publication fee by the CSIC Open Access Publication Support Initiative through its Unit of Information Resources for Research (URICI). Peer reviewed