College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, PR China.
Food Chem. 2022 Nov 1;393:133381. doi: 10.1016/j.foodchem.2022.133381. Epub 2022 Jun 2.
Health-promoting anthocyanins in blood oranges can be enriched via appropriate postharvest storage conditions. Here, we explored the changes of anthocyanin accumulation and volatile profiles of Tarocco blood oranges (Citrus sinensis L. Osbeck) treated by the low temperature alone and combined with ethephon (2 mg/mL) during 50 days of storage. The combination treatment of ethephon and low temperature (8 C) significantly enhanced the levels of total anthocyanins (10.91 ± 0.25 mg/100 g) and individual cyanidin derivatives relative to low-temperature treatment alone. The increases of six cyanidin derivatives and three delphinidin derivatives identified by LC-MS/Q-TOF were consistent with the variation in total anthocyanins. Ethyl butanoate, ethyl 2-methylbutyrate, ethyl hexanoate, ethyl undecanoate, linalool, and d-limonene were identified as main contributors to overall aroma of fresh blood oranges. Volatile compositions and concentrations were decreased under different treatments of ethephon and temperatures, while ethephon could alleviate the loss of activity volatiles during cold storage.
血橙中的有益健康的花青素可以通过适当的采后贮藏条件来富集。在这里，我们研究了在 50 天的贮藏过程中，单独低温和结合乙烯利（2mg/mL）处理对塔罗科血橙（Citrus sinensis L. Osbeck）中花青素积累和挥发性成分的变化。乙烯利和低温（8°C）的联合处理显著提高了总花青素（10.91±0.25mg/100g）和单个矢车菊素衍生物的水平，高于单独低温处理。LC-MS/Q-TOF 鉴定的六种矢车菊素衍生物和三种飞燕草素衍生物的增加与总花青素的变化一致。丁酸乙酯、2-甲基丁酸乙酯、己酸乙酯、十一酸乙酯、芳樟醇和柠檬烯被鉴定为新鲜血橙总体香气的主要贡献者。在不同的乙烯利和温度处理下，挥发性成分和浓度降低，而乙烯利可以减轻冷藏过程中活性挥发性物质的损失。
