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Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges

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Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges

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dc.contributor.author Carmona, Lourdes es_ES
dc.contributor.author Alquézar-García, Berta es_ES
dc.contributor.author Diretto, Gianfranco es_ES
dc.contributor.author Sevi, Filippo es_ES
dc.contributor.author Malara, Tatiane es_ES
dc.contributor.author Lafuente, M. Teresa es_ES
dc.contributor.author PEÑA GARCIA, LEANDRO es_ES
dc.date.accessioned 2021-05-06T03:31:21Z
dc.date.available 2021-05-06T03:31:21Z
dc.date.issued 2021-04-16 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/166016
dc.description.abstract [EN] Anthocyanins are pigments present in blood oranges which can be enriched by post-harvest cold storage. Additionally, citrus fruits contain appreciable levels of other flavonoids, whose content increases under postharvest heat treatments. Here, we investigated the effects of curing (37 degrees C for 3 days) and storage at lowtemperature (9 degrees C) during 15, 30 and 45 days on accumulation of anthocyanins and other flavonoids in Moro and Sanguinelli Polidori blood oranges (Citrus sinensis L. Osbeck). Cured fruits reached up to 191.4 +/- 1.4 mg/L of anthocyanins in their juice after cold storage and a 3-fold enrichment of other flavonoids such as flavones and flavanones, compared to 85.7 +/- 3.3 mg/L anthocyanins from fruits with cold storage alone. Concomitantly, qPCR analysis showed that curing enhanced upregulation of the main structural and transcription factor genes regulating the flavonoid pathway. GC-MS analysis showed that no unpleasant compounds were generated in the cured plus cold-stored juice volatilome. es_ES
dc.description.sponsorship This work was supported by the Sao Paulo Research Foundation (FAPESP, Brazil) project FAPESP 2014/12616-9 and Fundecitrus. LC was funded by FAPESP grant (2014/23447-3). FS acknowledges a Ph.D. fellowship from the University of Naples Federico II. We appreciate the help of LF Girotto and the Faro group for providing blood orange fruits. We also appreciate the careful review of the MS by Dr. James H. Graham (University of Florida, Lake Alfred, USA). es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Phytochemicals es_ES
dc.subject Flavonoid biosynthesis es_ES
dc.subject Heat conditioning es_ES
dc.subject Citrus es_ES
dc.subject Health es_ES
dc.title Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2020.128334 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/FAPESP//2014%2F12616-9/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/FAPESP//2014%2F23447-3/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario Mixto de Biología Molecular y Celular de Plantas - Institut Universitari Mixt de Biologia Molecular i Cel·lular de Plantes es_ES
dc.description.bibliographicCitation Carmona, L.; Alquézar-García, B.; Diretto, G.; Sevi, F.; Malara, T.; Lafuente, MT.; Peña Garcia, L. (2021). Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges. Food Chemistry. 342:1-12. https://doi.org/10.1016/j.foodchem.2020.128334 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2020.128334 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 12 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 342 es_ES
dc.identifier.pmid 33077281 es_ES
dc.relation.pasarela S\432140 es_ES
dc.contributor.funder Fundo de Defesa da Citricultura es_ES
dc.contributor.funder Università degli Studi di Napoli Federico II es_ES
dc.contributor.funder Fundação de Amparo à Pesquisa do Estado de São Paulo es_ES
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