Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits

Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits

The quality of Tarocco blood orange (<i>Citrus sinensis</i> (L.) Osbeck), which has been cultivated for many years, has degraded substantially. Decreased sugar content, decreased blood color, and increased sour flavor have developed as a result. To improve fruit quality, we studied the e...

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Bibliographic Details
Main Authors: Zhong-Wei Zhang, Han Liu, Hao Li, Xin-Yue Yang, Yu-Fan Fu, Qi Kang, Chang-Quan Wang, Ming Yuan, Yang-Er Chen, Shu Yuan
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
<i>Citrus sinensis</i> (L.) Osbeck
enzyme activity
flavonoids
fruit quality
nitric oxide donor
Online Access:https://www.mdpi.com/2304-8158/11/15/2218

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