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 activ

SUBMITTER: Chaudhary PR 

PROVIDER: S-EPMC5448389 | biostudies-literature | 2017 May

REPOSITORIES: biostudies-literature