| Titolo | Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges |
|---|---|
| Tipo di pubblicazione | Articolo su Rivista peer-reviewed |
| Anno di Pubblicazione | 2021 |
| Autori | Carmona, L., Alquézar B., Diretto Gianfranco, Sevi F., Malara T., Lafuente M.T., and Peña L. |
| Rivista | Food Chemistry |
| Volume | 342 |
| ISSN | 03088146 |
| Parole chiave | Anthocyanin, Anthocyanin biosynthesis, Anthocyanins, article, biochemistry, biosynthesis, blood, blood orange, Blood oranges, Citrus fruits, Citrus sinensis, Citrus sinensis L. Osbeck, cold, Cold storage, Cold Temperature, comparative study, Cryopreservation, Curing, flavanone derivative, flavonoid, food handling, Food storage, fruit, gene control, harvest, harvesting, Heat treatment, low temperature, Low temperatures, mass fragmentography, metabolism, Polymerase Chain Reaction, Post harvest, Post-harvest storage, real time polymerase chain reaction, sweet orange, Temperature, Transcription, transcription factor, Up-Regulation, upregulation |
| Abstract | 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 post-harvest heat treatments. Here, we investigated the effects of curing (37 °C for 3 days) and storage at low-temperature (9 °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. © 2020 Elsevier Ltd |
| Note | cited By 3 |
| URL | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85092759582&doi=10.1016%2fj.foodchem.2020.128334&partnerID=40&md5=296bcefda49157a77dc676207fd410a6 |
| DOI | 10.1016/j.foodchem.2020.128334 |
| Citation Key | Carmona2021 |
