Effect of high-temperature-conditioning treatments on quality, flavonoid composition and vitamin C of cold stored 'Fortune' mandarins
The effect of high-temperature-conditioning treatments (1-2 days at 37°C) on fruit quality, flavonoids, total antioxidant capacity (TAC) and vitamin C was investigated in chilling-sensitive 'Fortune' mandarins subjected to single or double quarantine treatments (16 or 32 days at 1.5°C, respectively). High temperature-conditioning treatments, which reduced chilling injury, allowed fruits to withstand quarantine treatments without affecting the fruit quality, vitamin C or TAC. Hesperidin and isorhoifolin were the most abundant flavonoids followed by didymin and narirutin, whereas the polymethoxylated flavones (PMFs) nobiletin and tangeretin were the less abundants. Didymin and narirutin slightly increased (~1.5-fold) at 1.5°C. A 4-fold increase occurred in eriocitrin, though its concentration was much lower. Small differences in flavonoids were found between non-conditioned fruit and fruit conditioned for 1 day after cold storage and their concentration in carpellary membranes were, in general, much higher than in juice. Therefore, fruit conditioning at 37°C allows chilling-sensitive citrus cultivars to withstand quarantine treatments without having deleterious effects on the fruit quality, vitamin C or relevant flavonoids.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2011
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| Subjects: | Antioxidant capacity, Citrus fruit, Chilling, Cold quarantine storage, Phenolics, High-temperature-conditioning, Carpellary membranes, |
| Online Access: | http://hdl.handle.net/10261/127738 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/501100006280 http://dx.doi.org/10.13039/501100003359 |
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