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Related Experiment Videos

Storage temperature effects on blood orange fruit quality.

P Rapisarda1, S E Bellomo, S Intelisano

  • 1Istituto Sperimentale per l'Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy.

Journal of Agricultural and Food Chemistry
|July 17, 2001
PubMed
Summary

Orange storage affects quality. Tarocco oranges maintain vitamin C and increase maturity, while Moro oranges show vitamin C loss and potential off-flavors due to prolonged storage.

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Area of Science:

  • Food Science
  • Horticulture
  • Postharvest Biology

Background:

  • Blood orange varieties (Tarocco, Moro) are susceptible to storage conditions.
  • Quality parameters and sensory attributes are crucial for consumer acceptance and shelf-life.

Purpose of the Study:

  • To evaluate the impact of different storage temperatures (8°C and 22°C) on blood orange quality.
  • To analyze changes in key quality and sensory parameters during extended storage.

Main Methods:

  • Storage of Tarocco and Moro oranges at 8°C and 22°C for 85-106 days.
  • Periodic analysis of total soluble solids (TSS), total acidity (TA), ascorbic acid, juice yield, anthocyanins, and hydroxycinnamic acids.

Main Results:

  • Decreased TA and juice yield in both cultivars; increased TSS in Tarocco at 8°C.

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  • Higher maturity index (TSS/TA) for both varieties during storage.
  • Vitamin C stability in Tarocco, but significant loss in Moro within 50 days.
  • Increased anthocyanins at 8°C; potential off-flavor development from hydroxycinnamic acid hydrolysis in Moro.

    • Conclusions:

    • Storage temperature significantly impacts blood orange quality and shelf-life.
    • Tarocco exhibits better storage stability regarding vitamin C and maturity compared to Moro.
    • Moro oranges may develop undesirable sensory characteristics under prolonged storage conditions.