Quintieri Laura, Palumbo Michela, Ricci Ilde, Pace Bernardo, Caputo Leonardo, Adduci Angelo, Luparelli Anna, Cefola Maria, Siano Francesco, Cozzolino Rosaria
Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via G. Amendola, 122/O, 70126 Bari, Italy.
Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via M. Protano, 71121 Foggia, Italy.
Foods. 2024 May 21;13(11):1596. doi: 10.3390/foods13111596.
Citron ( L. cv. Liscia-diamante), cultivated in the "Riviera dei Cedri" (southern Italy), is mainly utilized in the production of candied fruit and essential oils (EOs). Up to now, no information regarding the effect of storage temperatures on citron has been reported. Here, citron samples, after harvesting, were stored at different temperatures (5, 10 and 20 °C at 70% relative humidity) for two weeks, and the main postharvest quality parameters were evaluated. Moreover, EOs extracted from the stored samples were chemically characterized to reveal changes in the volatiles profile and antimicrobial activity. The EOs presented monoterpene hydrocarbons (87.1 to 96.3% of the total oil profile) as the most abundant compounds, followed by oxygenated metabolites ranging from 9.7 to 3.1% of the total pattern. Postharvest quality traits showed a good retention of green peel color during storage at 5 °C, while EOs from samples stored for 7 and 14 days at 10 and 20 °C, respectively, showed the highest antimicrobial activity against most assayed strains. The results indicated storage at 10 °C for 7 days as the most suitable for the preservation of the postharvest quality of the fruit and the antimicrobial activity of the extracted EOs.
香橼（L. cv. Liscia-diamante）种植于意大利南部的“Riviera dei Cedri”，主要用于制作蜜饯和提取香精油（EOs）。到目前为止，尚未有关于储存温度对香橼影响的相关报道。在此，香橼果实采收后，在不同温度（5、10和20°C，相对湿度70%）下储存两周，并对主要采后品质参数进行评估。此外，对储存样品中提取的香精油进行化学表征，以揭示挥发性成分和抗菌活性的变化。香精油中含量最丰富的化合物是单萜烃类（占总油成分的87.1%至96.3%），其次是含氧代谢产物，占总成分的9.7%至3.1%。采后品质特性表明，在5°C储存期间，果皮颜色能较好地保持绿色；而分别在10°C和20°C储存7天和14天的样品所提取的香精油，对大多数受试菌株显示出最高的抗菌活性。结果表明，10°C储存7天最适合保持果实的采后品质以及所提取香精油的抗菌活性。
