Ctr Ric Casaccia, Agenzia Nazl Nuove Tecnol Energia & Sviluppo Econ, Via Anguillarese 301, I-00123 Santa Maria Di Galeria, RM - Italy
 CSIC, Inst Agroquim & Tecnol Alimentos, Madrid - Spain
Total Affiliations: 4
APR 16 2021.
Web of Science Citations:
Anthocyanins are pigments present in blood oranges which can be enriched by post-harvest cold storage. Additionally, citrus fruits contain appreciable levels of other flavonoids, whose content increases under postharvest heat treatments. Here, we investigated the effects of curing (37 degrees C for 3 days) and storage at lowtemperature (9 degrees C) during 15, 30 and 45 days on accumulation of anthocyanins and other flavonoids in Moro and Sanguinelli Polidori blood oranges (Citrus sinensis L. Osbeck). Cured fruits reached up to 191.4 +/- 1.4 mg/L of anthocyanins in their juice after cold storage and a 3-fold enrichment of other flavonoids such as flavones and flavanones, compared to 85.7 +/- 3.3 mg/L anthocyanins from fruits with cold storage alone. Concomitantly, qPCR analysis showed that curing enhanced upregulation of the main structural and transcription factor genes regulating the flavonoid pathway. GC-MS analysis showed that no unpleasant compounds were generated in the cured plus cold-stored juice volatilome. (AU)