Influence of storage temperature and low‐temperature conditioning on the levels of health‐promoting compounds in Rio Red grapefruit

Abstract

Commercial operations use low‐temperature conditioning of citrus fruits to reduce the incidence of chilling injury (CI) during cold storage and quarantine treatments. Rio Red grapefruits (Citrus paradisi Macf) were stored for 12 weeks at 11°C or 5°C; an additional set was temperature conditioned at 16°C for 7 days before storing at 5°C (CD). Every 3 weeks, samples were assessed for chilling injury (CI) and health‐promoting compounds such as ascorbic acid, carotenoids, limonoids, flavonoids, and furocoumarins. Low‐temperature conditioning significantly reduced CI but did not affect the total soluble solids, acidity, and ripening ratio. After 12 weeks of storage, grapefruits showed no significant differences in lycopene, narirutin, poncirin, furocoumarins, and radical scavenging activity in all the three treatments. Limonin was significantly higher (p < .05) in CD fruits, nomilin was significantly higher in fruits stored at 11°C, whereas fruits stored at 5°C had lower levels of naringin, neohesperidin, and didymin after 12 weeks of storage. Low‐temperature conditioning treatment helped fruits to retain similar or higher levels of most of the health‐promoting compounds by the end of storage period while maintaining better quality than the nonconditioned fruits.

Effect of Maturation Stage and Storage Temperature and Duration on β-Cryptoxanthin Content in Satsuma Mandarin (<i>Citrus unshiu</i> Marc.) Fruit

“…However, studies on carotenoids in the edible juice sacs of the fruit have been limited and conducted for only a few cultivars and storage conditions. Recent studies have reported that in the pulp of grapefruit and oranges, the carotenoid content in fruit stored at 11-20°C was higher than that in fruit stored below 5°C (Carmona et al, 2012;Chaudhary et al, 2012Chaudhary et al, , 2014Chaudhary et al, , 2017. Previously, we reported that in 'Aoshima' satsuma mandarin fruit harvested at the fully-colored stage, the carotenoid content in the juice sacs did not change notably during storage at 5 or 20°C for three weeks (Matsumoto et al, 2009).…”

“…These results suggest that the effects of temperature on the accumulation of β-cryptoxanthin in the juice sacs was maturation stage-dependent and that the accumulation on the tree would continue in postharvest fruit at 20°C, but not at 5°C, for at least 15 days after harvest. Recent studies have shown that storage temperature affect the carotenoid content in the pulp of several citrus varieties, and the higher content during storage tended to be maintained at 10-20°C compared to below 5°C (Carmona et al, 2012;Chaudhary et al, 2012Chaudhary et al, , 2014Chaudhary et al, , 2017Matsumoto et al, 2009). In satsuma mandarin fruit harvested in early December, we previously reported that the carotenoid content in the juice sacs did not clearly increase at 20°C, but the content was higher at 20°C than at 5°C for three weeks (Matsumoto et al, 2009).…”

“…Previous studies have shown that in the pulp of oranges and grapefruit, the β,β-xanthophyll content (e.g., β-carotene and β-cryptoxanthin) gradually increased during long-term storage at approximately 10°C (Carmona et al, 2012;Chaudhary et al, 2014Chaudhary et al, , 2017. In 'Navelina' oranges, during storage for 7 weeks, the carotenoid content remained almost unchanged at 2°C, but increased at 12°C (Carmona et al, 2012).…”

Processamento mínimo de tangor ‘Murcott’: tipos de corte, sanificação e eliminação do excesso de líquidos

“…Os teores variaram de 11,59 a 12,80%, no presente estudo. Comportamento similar foi relatado por Chaudhary et al (2016), analisando frutos de citros da cultivar Rio Red (Citrus paradisi Macf), cujos valores se mantiveram constantes durante 12 dias a 5 °C. Nascimento et al (2011), ao avaliarem tangerinas W Murcott armazenadas em ambiente refrigerado por 90 dias, encontraram teores similares (11,65%) aos obtidos neste estudo.…”

Evaluation of Chilling Injury in Mangoes Using Multispectral Imaging

“…Moreover, these symptoms may appear during storage, immediately after the cold storage or after several days of being exposed to room temperature (Hashim et al., ). CI causes degradation of carotenoids, reduced flavor and aroma level, and breakdown of flesh and tissue (Cantre et al., ; Chaudhary, Yu, Jayaprakasha, & Patil, ; Zhang et al., ). This condition makes mango easily susceptible to fungal decay that may attract other further infections, thereby reducing shelf life and commercial value.…”