Postharvest Physiology, Nutritional Quality and Aroma Profile of 'Tarocco' Blood Orange Fruit (Citrus sinensis L. Osbeck)

摘要

'Tarocco' is the most popular blood orange cultivar in Italy. Until now, Smiled information has existed on the effect of storage on physiology, aroma and nutritional quality of 'Tarocco' oranges. In this work, physico-chemical, physiological and nutritional properties, as well as the aroma profile of 'Tarocco Scire' fruit were evaluated after 0, 1 and 2 months of storage at 8°C plus 3 and 7 days of shelf-life at 20°C. During storage, skin orange color became more intense and the ratio soluble solids content/acidity as well as fruit respiratory quotient increased with time. After 2 months of storage, total phenolics increased slightly (from 50 to 60 mg GAE/100 g FW) while total antioxidant activity increased from 230 to 300 umol Trolox EQ/100 g FWand this was related to phenolic content. Twelve volatile compounds were identified in the juice headspace. Analyzing E-nose patterns together with volatiles by PCA six functions were found explaining 86.88% of total variance. PCI grouped acetaldehyde, ethanol, W2S and WIS sensors opposite to W1C, W3C and W5C sensors showing the highest scores for fruit stored for 2 months+7 days at 20°C. PC2 grouped WIW and W2W sensors opposed to W6S and had the highest scores for fruit stored for 1 month + 7 days at20°C. Refrigerated storage (8°C) had a beneficial effect on 'Tarocco' orange nutritional properties up until 1 or 2 month + 3 days of shelf-life. Beyond this shelf-life period fruit showed an altered aroma profile.