Habibi Fariborz, Ramezanian Asghar, Guillén Fabián, Castillo Salvador, Serrano María, Valero Daniel
Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran.
Department of Food Technology, University Miguel Hernández. Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
Antioxidants (Basel). 2020 Oct 20;9(10):1016. doi: 10.3390/antiox9101016.
Information about the postharvest physiological behavior of blood orange cultivars can provide comprehensive insight into the best period of storage to maintain the highest fruit quality during prolonged cold storage. In this paper, changes in nutritional quality, bioactive compounds, and antioxidant enzymes in the juice of four blood orange cultivars ("Moro", "Tarocco", "Sanguinello", and "Sanguine") stored at 2 and 5 °C were studied. Parameters were measured after 0, 30, 60, 90, 120, 150, and 180 days, plus 2 days at 20 °C for shelf life. Sucrose was the sugar found in higher concentrations and decreased during storage in all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures, with the highest content found in "Sanguinello", especially major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and individual cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) increased for all cultivars, with "Sanguinello" having higher concentrations. The antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were also higher in "Sanguinello" and increased during storage. Overall, these results together with the sensory analysis suggested that "Sanguinello" would be the best cultivar for prolonged storage. The results of this study could be useful to select the best storage duration and temperature for each cultivar and provide the presence of such a high-value commodity for fresh consumption or juice processing long after the harvest season.
血橙品种采后生理行为的相关信息可以全面洞察在长期冷藏期间保持最高果实品质的最佳贮藏期。本文研究了四个血橙品种（“摩洛”、“塔罗科”、“桑吉内洛”和“桑吉内”）在2℃和5℃下贮藏时，其果汁中营养品质、生物活性化合物和抗氧化酶的变化。在0、30、60、90、120、150和180天后测量各项参数，另外在20℃下放置2天以进行货架期测试。蔗糖是所有品种中含量较高的糖类，且在贮藏期间均有所下降，葡萄糖和果糖也是如此。两种温度下有机酸含量均下降，“桑吉内洛”中的含量最高，尤其是主要的（柠檬酸）和抗坏血酸。所有品种的总酚含量（TPC）、总花青素（TAC）以及单体矢车菊素3-葡萄糖苷和矢车菊素3-（6″-丙二酰葡萄糖苷）均增加，“桑吉内洛”中的浓度更高。抗氧化酶过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）和超氧化物歧化酶（SOD）在“桑吉内洛”中也较高，且在贮藏期间增加。总体而言，这些结果与感官分析表明，“桑吉内洛”是最适合长期贮藏的品种。本研究结果有助于为每个品种选择最佳的贮藏时间和温度，并在收获季节过后很长时间为新鲜消费或果汁加工提供这种高价值商品。
