State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacy, Chengdu University of TCM, Chengdu, Sichuan, China.
State Key Laboratory of Southwestern Chinese Medicine Resources, Department of Pharmacy, Chengdu University of TCM, Chengdu, Sichuan, China.
Food Chem. 2025 Jan 15;463(Pt 3):141263. doi: 10.1016/j.foodchem.2024.141263. Epub 2024 Sep 21.
The fruit of Citrus reticulata 'Dahongpao' (DHP) is typically harvested when fully ripe, exhibiting a dark red color, high sweetness, and pleasant taste. However, it remains uncertain whether the optimum harvesting time for its medicinal part (peel) aligns with that of the fruit. The findings of the study indicated that the peel exhibited the highest concentration of total flavonoids (4.018 mg/g) during the middle stage of maturity. Additionally, the total polysaccharide content increased progressively with ripening, reaching its peak (5.36 %) at full maturity. Furthermore, the DHP pulp demonstrated the highest concentration of total polyphenols (11.5 %) and the lowest titrable acid content (0.97 %) during the middle stage of maturity. Furthermore, the peel and pulp of DHP at the middle stage of ripening exhibited the highest antioxidant capacity. Considering the nutritional and functional components at various harvest times of DHP, it is recommended to harvest the peel at the intermediate stage of ripeness. Additionally, during this stage, the pulp also exhibited greater abundance of nutritional components. The findings of this study elucidate the process of accumulation and alteration of nutritional and functional constituents during the ripening of DHP fruit.
“大红袍”桔果实完全成熟时呈深紫红色，外观艳丽，口感甜酸适度，风味独特。但药用部分（果皮）的最佳采收期是否与果实一致，尚不清楚。本研究结果表明，果皮总黄酮含量在成熟中期最高（4.018mg/g）。此外，随着果实的成熟，总多糖含量逐渐增加，完全成熟时达到峰值（5.36%）。此外，“大红袍”桔果肉在成熟中期总多酚含量最高（11.5%），可滴定酸含量最低（0.97%）。此外，在成熟中期，“大红袍”桔果皮和果肉的抗氧化能力最强。综合考虑不同采收期大红袍果实的营养和功能成分，建议在成熟中期采收果皮。此外，在这个阶段，果肉也含有更多的营养成分。本研究阐明了“大红袍”桔果实成熟过程中营养和功能成分的积累和变化过程。
