Determination of storage duration and temperature effects on fruit quality parameters of blood orange (Citrus sinensis cv. Tarocco)

Abstract

Blood orange (Citrus sinensis) cv. Tarocco, grown in the north of Iran, was harvested at the mature stage and stored at 8, 15 or 22oC for various duration. During the storage period, weight loss, total soluble solids (TSS), total titratable acidity (TA), pH, ascorbic acid, total phenols, flavonoids, antioxidant capacity, anthocyanin and L-phenylalanin ammonia-lyase enzyme (PAL) activity were determined. The highest increase in pH, anthocyanins in the pulp and rind, flavonoids and PAL activity after 85 days of storage at 8oC were 3.6, 12.4 mg/L, 15. 8 mg/L, 142.6 mg/L and 2.5 µMOL/g FW.min-1, respectively, and TSS, TA, fruit weight and ascorbic acid content decreased for fruit stored at different temperatures. Antioxidant capacity and total phenols increased during the first 45 days of storage at 8oC by 38% and 631.6 mg/L respectively. Also the results indicated a significant correlation between antioxidant activity and total phenolic compounds (P ≤ 0.01).