Influence of Preharvest sorbitol and calcium-sorbitol applications on the ripening process and anthocyanin biosynthesis in blood Orange (Citrus sinensis cv. Sanguinelli)

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-30 DOI:10.1016/j.foodchem.2025.144105

A. Guirao, D. Martínez-Romero, A. Solana-Guilabert, V. Agulló, H.M. Díaz-Mula, J.M. Valverde

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引用次数: 0

Abstract

Blood oranges are valued for their color and nutritional properties, thriving in Mediterranean climates where temperature variations enhance anthocyanin (ACN) synthesis. Climate change threatens this process. This study evaluated six foliar applications of sorbitol (2 %, 5 %) and sorbitol-Ca (2 % + 0.7 %) from early fruit development to harvest. All treatments enhanced peel and pulp redness, particularly sorbitol-Ca, as confirmed by lower hue angle and higher color index. Treated fruits had higher total soluble solids (TSS), with 11.07 % in 2 % sorbitol-treated fruits versus 9.63 % in controls. Sorbitol-Ca reduced respiration rates (15.63 vs. 21.57 mg CO₂ kg⁻¹ h⁻¹) and increased firmness (9.72 vs. 8.89 Nmm⁻¹). Phenolic content, antioxidant activity, and bound calcium levels improved fruit quality. ACN content increased over 20 % and 40 % in sorbitol- and sorbitol-Ca-treated fruits, mainly due to Cyanidin derivatives. Sorbitol-based treatments offer a strategy to enhance blood orange resilience to climate change, improving functional and commercial value.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.