Habibi Fariborz, Serrano María, Zacarías Lorenzo, Valero Daniel, Guillén Fabián
Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Agro-Food Technology, Miguel Hernández University of Elche, Orihuela, Spain.
Front Plant Sci. 2021 Feb 11;12:629733. doi: 10.3389/fpls.2021.629733. eCollection 2021.
Blood oranges ( L. Osbeck cv. Sanguinello) fruit were treated with 24-epibrassinolide (Br) at 1, 5, and 10 μM previous to storage at 5°C during 42 days. The samples were analyzed after 14, 28, and 42 days plus 2 days at 20°C. Chilling injury was reduced in Br-treated fruit based on the lower percentage of electrolyte leakage and visual symptoms of peel dehydration and browning. Treated fruit showed lower acidity losses, due to retention of the main organic acids' concentration (citric and malic acids), as well as was higher content of sugars (sucrose, fructose, and glucose), especially in those fruit treated with the highest concentration (10 μM). Total phenolics and hydrophilic total antioxidant activity (H-TAA) decreased in control fruit over storage, while Br-treated fruit showed significantly higher concentration. In addition, total anthocyanins were enhanced in Br-treated oranges, which were correlated with color Hue angle. Overall, the application of Br at 10 μM provides results increasing the storability of blood oranges and their content on bioactive compounds with antioxidant activity.
血橙（L. Osbeck cv. Sanguinello）果实于5℃贮藏42天前，分别用1、5和10μM的24-表油菜素内酯（Br）处理。在14、28和42天以及在20℃下放置2天后对样品进行分析。基于较低的电解质渗漏百分比以及果皮脱水和褐变的视觉症状，Br处理的果实冷害减轻。处理后的果实酸度损失较低，这是由于主要有机酸（柠檬酸和苹果酸）的浓度得以保留，并且糖分（蔗糖、果糖和葡萄糖）含量较高，尤其是在处理浓度最高（10μM）的果实中。对照果实贮藏期间总酚和总亲水性抗氧化活性（H-TAA）降低，而Br处理的果实浓度显著更高。此外，Br处理的橙子中总花青素增加，这与颜色色调角相关。总体而言，10μM的Br处理可提高血橙的贮藏性及其抗氧化生物活性化合物的含量。
