Postharvest storage temperature strategies affect anthocyanin levels, total phenolic content, antioxidant activity, chemical attributes of juice, and physical qualities of blood orange fruit

Postharvest storage temperature strategies affect anthocyanin levels, total phenolic content, antioxidant activity, chemical attributes of juice, and physical qualities of blood orange fruit

The potential of storing ‘Budd Blood’ blood orange fruit at different temperatures (6, 8, 10, and 12 °C) for 60 days after harvest was investigated to enhance anthocyanin, total phenolic content, antioxidant activity, and to understand temperature effects on other physicochemical attributes. Fruit w...

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Bibliographic Details
Main Authors: Fariborz Habibi, Muhammad A. Shahid, Robert Logan Spicer, Cătălin Voiniciuc, Jeongim Kim, Frederick G. Gmitter Jr., Jeffrey K. Brecht, Ali Sarkhosh
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry Advances
Subjects:
Firmness
Phytochemicals
Sucrose
Titratable acidity
Total phenolics
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24001187

Internet

http://www.sciencedirect.com/science/article/pii/S2772753X24001187

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