Budiarto Rahmat, Mubarok Syariful, Sholikin Mohammad Miftakhus, Sari Dwi Novanda, Khalisha Ana, Sari Stefina Liana, Rahmat Bayu Pradana Nur, Ujilestari Tri, Adli Danung Nur
Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia.
Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia.
Heliyon. 2024 Apr 10;10(8):e29125. doi: 10.1016/j.heliyon.2024.e29125. eCollection 2024 Apr 30.
Numerous published studies have highlighted discrepancies in the duration and storage temperature used for preserving vitamin C content on various citrus genotypes worldwide. The present study aimed to analyze the variation in vitamin C content as influenced by citrus genotype, duration, and storage temperature using meta-analysis approaches. Data searching, selection, and tabulation resulted in a comprehensive database constructed from 1412 data points gathered from 54 individual studies, following PRISMA-P guidelines. The vitamin C content varied widely, ranging from 0 to 76.2 mg/100 mL in whole data of citrus fruit. Meta-analysis findings revealed that the duration of storage significantly impacted the vitamin C content in citrus fruits. Specifically, for grapefruit, mandarin, and orange, the length of storage significantly influenced their vitamin C levels ( < 0.01), with a consistent decrease observed over time. The correlation coefficients (R) were 0.63 for grapefruit, 0.9 for mandarin, and 0.69 for orange. In contrast, no significant difference was found in terms of vitamin C levels between hybrid and lime citrus concerning the impact of storage time. However, other results indicated a significant influence of storage temperature on the variation in vitamin C levels for both citrus and hybrid varieties ( < 0.001). Depending on the genotype, tangerine had significantly lower vitamin C content compared to other varieties, at 16.9 mg/100 mL, with vitamin C ranging from 13.2 to 20.9 mg/100 mL ( < 0.001). The highest vitamin C content was found in lemon and hybrid varieties, around 65.5 (range 59.3-76.2) and 48.3 (range 29.6-75.5), respectively, all in mg/100 mL ( < 0.001). Furthermore, there was a tendency for decreasing vitamin C concentration due to temperature ( = 0.078), while citrus variety experienced a decrease, although not significant. The ideal temperature (15 °C) and duration of storage (56 days) to minimize vitamin C loss in citrus fruits are at their optimum point. In conclusion, the deterioration of vitamin C in citrus fruits is influenced by both temperature and storage duration, and its content is also impacted by the variety of citrus.
众多已发表的研究强调了全球各种柑橘基因型在用于保存维生素C含量的时长和储存温度方面存在差异。本研究旨在采用荟萃分析方法，分析柑橘基因型、时长和储存温度对维生素C含量变化的影响。按照PRISMA-P指南进行数据搜索、筛选和制表，构建了一个综合数据库，该数据库由从54项独立研究收集的1412个数据点组成。柑橘类水果的全部数据中，维生素C含量差异很大，范围为0至76.2毫克/100毫升。荟萃分析结果显示，储存时长对柑橘类水果中的维生素C含量有显著影响。具体而言，对于葡萄柚、柑橘和橙子，储存时长显著影响它们的维生素C水平（P<0.01），随着时间的推移，维生素C水平持续下降。葡萄柚的相关系数（R）为0.63，柑橘为0.9，橙子为0.69。相比之下，就储存时间的影响而言，杂交柑橘和酸橙在维生素C水平方面未发现显著差异。然而，其他结果表明，储存温度对柑橘和杂交品种的维生素C水平变化有显著影响（P<0.001）。取决于基因型，与其他品种相比，蜜橘的维生素C含量显著较低，为16.9毫克/100毫升，维生素C含量范围为13.2至20.9毫克/100毫升（P<0.001）。维生素C含量最高的是柠檬和杂交品种，分别约为65.5（范围59.3 - 76.2）和48.3（范围29.6 - 75.5），单位均为毫克/100毫升（P<0.001）。此外，由于温度原因，维生素C浓度有下降趋势（P = 0.078），而柑橘品种也出现下降，尽管不显著。使柑橘类水果中维生素C损失最小化的理想温度（15°C）和储存时长（56天）处于最佳点。总之，柑橘类水果中维生素C的降解受温度和储存时长影响，其含量也受柑橘品种的影响。
