Information about the postharvest physiological behavior of blood orange cultivars can provide comprehensive insight into the best period of storage to maintain the highest fruit quality during prolonged cold storage. In this paper, changes in nutritional quality, bioactive compounds, and antioxidant enzymes in the juice of four blood orange cultivars (“Moro”, “Tarocco”, “Sanguinello”, and “Sanguine”) stored at 2 and 5 °C were studied. Parameters were measured after 0, 30, 60, 90, 120, 150, and 180 days, plus 2 days at 20 °C for shelf life. Sucrose was the sugar found in higher concentrations and decreased during storage in all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures, with the highest content found in “Sanguinello”, especially major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and individual cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) increased for all cultivars, with “Sanguinello” having higher concentrations. The antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were also higher in “Sanguinello” and increased during storage. Overall, these results together with the sensory analysis suggested that “Sanguinello” would be the best cultivar for prolonged storage. The results of this study could be useful to select the best storage duration and temperature for each cultivar and provide the presence of such a high-value commodity for fresh consumption or juice processing long after the harvest season.

中文翻译：

---

不同贮藏温度下血橙品种生物活性成分、抗氧化活性及营养品质的变化


有关血橙品种采后生理行为的信息可以全面了解最佳储存期，以在长时间冷藏期间保持最高的果实品质。本文研究了四种血橙品种（“Moro”、“Tarocco”、“Sanguinello”和“Sanguine”）在 2°C 和 5°C 下储存的果汁中营养品质、生物活性化合物和抗氧化酶的变化。 。在 0、30、60、90、120、150 和 180 天以及 20°C 保质期 2 天后测量参数。蔗糖是一种浓度较高的糖，在所有品种的储存过程中浓度都会降低，葡萄糖和果糖也是如此。有机酸在两种温度下均有所下降，其中“Sanguinello”的含量最高，尤其是主要酸（柠檬酸）和抗坏血酸。所有品种的总酚含量 (TPC)、总花青素 (TAC) 以及单个花青素 3-葡萄糖苷和花青素 3-(6"-丙二酰葡萄糖苷) 均有所增加，其中“Sanguinello”的浓度更高。 “Sanguinello”中的抗氧化酶过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX）和超氧化物歧化酶（SOD）也较高，并且在储存期间增加。总体而言，这些结果与感官分析一起表明“Sanguinello”将是长期储存的最佳品种。这项研究的结果可能有助于为每个品种选择最佳的储存时间和温度，并为收获季节后很长一段时间的新鲜消费或果汁加工提供这种高价值商品的存在。