Rapisarda P, Bellomo S E, Intelisano S
Istituto Sperimentale per l'Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy.
J Agric Food Chem. 2001 Jul;49(7):3230-5. doi: 10.1021/jf010032l.
Orange fruits of two blood varieties (Tarocco and Moro) were stored at 8 degrees C and 22 degrees C for 85 and 106 days, respectively, and analyzed periodically for standard quality parameters (total soluble solids, total acidity, ascorbic acid, juice yield, and rind color) and sensory influencing parameters (anthocyanins, and total and free hydroxycinnamic acids). A decrease in total acidity (TA) and juice yield during storage was observed for both cultivars; total soluble solids (TSS) increased only in the Tarocco oranges stored at 8 degrees C. The increase in TSS observed for Tarocco and the simultaneous decrease in TA in both varieties resulted in a higher maturity index (TSS/TA) for the two cultivars. No loss of vitamin C was noted in Tarocco orange at either temperature, whereas a sharp reduction in vitamin C occurred in the first 50 days of storage for Moro. A significant increase in anthocyanin content was observed in Tarocco and Moro stored at 8 degrees C. Overlong storage induces extensive hydrolysis of hydroxycinnamic derivatives to free acids in Moro orange and these, in turn, could develop the malodorous vinylphenols.
两种血橙品种（塔罗科血橙和摩洛血橙）的橙色果实分别在8℃和22℃下储存85天和106天，并定期分析标准品质参数（总可溶性固形物、总酸度、抗坏血酸、出汁率和果皮颜色）以及感官影响参数（花青素、总羟基肉桂酸和游离羟基肉桂酸）。两个品种在储存期间均观察到总酸度（TA）和出汁率下降；仅在8℃下储存的塔罗科血橙中总可溶性固形物（TSS）增加。塔罗科血橙中观察到的TSS增加以及两个品种中TA的同时下降导致两个品种的成熟度指数（TSS/TA）更高。在任一温度下，塔罗科血橙中均未发现维生素C损失，而摩洛血橙在储存的前50天维生素C急剧减少。在8℃下储存的塔罗科血橙和摩洛血橙中观察到花青素含量显著增加。过长时间的储存会导致摩洛血橙中羟基肉桂酸衍生物广泛水解为游离酸，进而可能产生有恶臭的乙烯基苯酚。
