Kirkwood Navel and Ruby Valencia are two spontaneous bud-mutations of the ordinary Washington Navel and Valencia late oranges characterized by the red coloration of their flesh. The purpose of this study was to analyze the physiological features, internal fruit quality, contents of relevant bioactive compounds and antioxidant capacity in the pulps of the red-fleshed fruits compared with the ordinary oranges during late development and maturation. In general, the content of sugars, organic acids, vitamin C, tocopherols, total phenolics and flavonoids, the hydrophilic antioxidant capacity and their changes during maturation were similar in the red-fleshed oranges and in the corresponding blond oranges. However, the mature Ruby fruits contained lower concentrations of sugars, malic and succinic acid and higher levels of citric acid than the ordinary Valencia. The major difference between the pulps of the Kirkwood and Ruby oranges and those of the ordinary oranges was the higher lipophilic antioxidant capacity and SOAC (singlet oxygen absorption capacity) of the former. Together, the high and unique content and composition of carotenoids in Kirkwood and Ruby may contribute to an enhanced antioxidant capacity without any detrimental effects on other fruit-quality attributes, making these varieties good sources of phytochemicals for the fresh-fruit and juice-processing citrus industries.

中文翻译：

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红肉柯克伍德脐橙和红宝石瓦伦西亚橙的生物活性化合物、营养品质和抗氧化能力


柯克伍德脐橙和红宝石瓦伦西亚橙是普通华盛顿脐橙和瓦伦西亚晚熟橙的两种自发芽变品种，其特点是果肉呈红色。本研究旨在分析红肉橙与普通橙在发育后期和成熟过程中的生理特征、果实内部品质、相关生物活性物质的含量以及果肉的抗氧化能力。一般来说，红肉橙和相应的金橙中糖、有机酸、维生素C、生育酚、总酚和类黄酮的含量、亲水性抗氧化能力及其在成熟过程中的变化相似。然而，成熟的红宝石果实比普通瓦伦西亚果实含有较低浓度的糖、苹果酸和琥珀酸，以及较高含量的柠檬酸。柯克伍德橙和红宝石橙的果肉与普通橙子的主要区别在于前者具有更高的亲脂性抗氧化能力和SOAC（单线态氧吸收能力）。 Kirkwood 和 Ruby 中类胡萝卜素的高且独特的含量和成分可能有助于增强抗氧化能力，而不会对其他水果品质特性产生任何不利影响，使这些品种成为新鲜水果和果汁加工柑橘的植物化学物质的良好来源行业。