Rootstock effect on fruit quality, anthocyanins, sugars, hydroxycinnamic acids and flavanones content during the harvest of blood oranges 'Moro' and 'Tarocco Rosso' grown in Spain

被引：47

作者：

Morales, Julia ^{[1
]}

Bermejo, Almudena ^{[1
]}

Navarro, Pilar ^{[1
]}

Angeles Forner-Giner, Maria ^{[1
]}

Salvador, Alejandra ^{[1
]}

机构：

[1] Inst Valenciano Invest Agr, Postharvest Dept, Carretera Moncada Naquera,Km 4-5, Valencia 46113, Spain

来源：

FOOD CHEMISTRY | 2021年 / 342卷

关键词：

Quality; Citrus fruit; Pigmented oranges; Firmness; Color; Phenolic compounds;

D O I：

10.1016/j.foodchem.2020.128305

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The physico-chemical quality parameters (external and internal color, firmness, acidity, total soluble solids, anthocyanins, sugars, hydroxycinnamic acids and flavanones) of 'Moro' and 'Tarocco Rosso' blood oranges grafted onto eight different rootstocks at three harvest time were studied. The rootstocks were 'Carrizo', 'C-35', 'Cleopatra' mandarin, 'Citrus volkameriana', 'Citrus macrophylla', 'Swingle' citrumelo, 'Forner-Alcaide 5' and 'Forner-Alcaide 13'. All studied parameters were highly rootstock/scion-dependent and showed changes throughout harvest. The content of the main anthocyanins revealed their relation with internal fruit color in both cultivars. The rootstocks that led to fruit with the lowest anthocyanins displayed the least sucrose content. The differences detected in the amount of hydroxycinnamic acids (chlorogenic, ferulic and sinapic) and flavanones (hesperidin, narirutin and didymin) related to anthocyanins content, explained phenylpropanoid pathway.

引用

页数：12

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