College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
Food Chem. 2023 Aug 15;417:135934. doi: 10.1016/j.foodchem.2023.135934. Epub 2023 Mar 11.
To explore the optimal early harvest time similar to the ripe fruit qualities, the effects of storage temperatures on maturity indexes, weight losses, colour parameters, anthocyanin profiles, volatile and taste components of blood oranges at six different maturity levels were investigated. Total anthocyanin contents of cold-treated fruits increased to or exceed that of ripe fruits (0.24 ± 0.12 mg/100 g), and fruits harvested from 260 d and 280 d after anthesis shared similar individual anthocyanin profiles to ripe fruits during storage at 8 °C for 30 d and 20 d (III-30 d and IV-20 d groups), respectively. Moreover, comparative analyses of e-nose and e-tongue demonstrated the distances of volatile components and scores of taste attributes including sourness, saltiness, bitterness, sweetness, and umami in III-30 d and IV-20 d groups were close to that of ripe fruits, indicating that the fruits could be sold about 20 to 30 d ahead of the season.
为了探索类似于成熟果实品质的最佳早期收获时间，研究了在六个不同成熟度水平下，贮藏温度对血橙成熟指数、失重、色泽参数、花色苷谱、挥发性和风味成分的影响。冷藏果实的总花色苷含量增加到或超过成熟果实的含量（0.24±0.12mg/100g），并且在 8°C贮藏 30 天和 20 天期间，来自授粉后 260 天和 280 天收获的果实与成熟果实具有相似的个体花色苷谱（III-30 d 和 IV-20 d 组）。此外，电子鼻和电子舌的对比分析表明，在 III-30 d 和 IV-20 d 组中，挥发性成分的距离和酸味、咸味、苦味、甜味和鲜味等口感属性的得分与成熟果实非常接近，这表明果实可以比季节提前 20 到 30 天出售。
