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Effect of high-temperature-conditioning treatments on quality, flavonoid composition and vitamin C of cold stored 'Fortune' mandarins

AuthorsLafuente, María Teresa ; Ballester Frutos, Ana Rosa ; Callejero, J.; González-Candelas, Luis
KeywordsAntioxidant capacity
Citrus fruit
Cold quarantine storage
Carpellary membranes
Issue Date2011
CitationFood Chemistry 128: 1080- 1086 (2011)
AbstractThe effect of high-temperature-conditioning treatments (1-2 days at 37°C) on fruit quality, flavonoids, total antioxidant capacity (TAC) and vitamin C was investigated in chilling-sensitive 'Fortune' mandarins subjected to single or double quarantine treatments (16 or 32 days at 1.5°C, respectively). High temperature-conditioning treatments, which reduced chilling injury, allowed fruits to withstand quarantine treatments without affecting the fruit quality, vitamin C or TAC. Hesperidin and isorhoifolin were the most abundant flavonoids followed by didymin and narirutin, whereas the polymethoxylated flavones (PMFs) nobiletin and tangeretin were the less abundants. Didymin and narirutin slightly increased (~1.5-fold) at 1.5°C. A 4-fold increase occurred in eriocitrin, though its concentration was much lower. Small differences in flavonoids were found between non-conditioned fruit and fruit conditioned for 1 day after cold storage and their concentration in carpellary membranes were, in general, much higher than in juice. Therefore, fruit conditioning at 37°C allows chilling-sensitive citrus cultivars to withstand quarantine treatments without having deleterious effects on the fruit quality, vitamin C or relevant flavonoids.
Identifiersdoi: 10.1016/j.foodchem.2011.03.129
issn: 0308-8146
Appears in Collections:(IATA) Artículos
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