Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31361
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dc.contributor.authorHabibi, Fariborz-
dc.contributor.authorSerrano, María-
dc.contributor.authorZacarias, Lorenzo-
dc.contributor.authorValero, Daniel-
dc.contributor.authorGuillén, Fabián-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-02-09T11:01:36Z-
dc.date.available2024-02-09T11:01:36Z-
dc.date.created2021-02-
dc.identifier.citationFrontiers in Plant Science, vol. 12 (2021)es_ES
dc.identifier.issn1664-462X-
dc.identifier.urihttps://hdl.handle.net/11000/31361-
dc.description.abstractBlood oranges (Citrus sinensis L. Osbeck cv. Sanguinello) fruit were treated with 24- epibrassinolide (Br) at 1, 5, and 10 mM previous to storage at 5 C during 42 days. The samples were analyzed after 14, 28, and 42 days plus 2 days at 20 C. Chilling injury was reduced in Br-treated fruit based on the lower percentage of electrolyte leakage and visual symptoms of peel dehydration and browning. Treated fruit showed lower acidity losses, due to retention of the main organic acids’ concentration (citric and malic acids), as well as was higher content of sugars (sucrose, fructose, and glucose), especially in those fruit treated with the highest concentration (10 mM). Total phenolics and hydrophilic total antioxidant activity (H-TAA) decreased in control fruit over storage, while Br-treated fruit showed significantly higher concentration. In addition, total anthocyanins were enhanced in Br-treated oranges, which were correlated with color Hue angle. Overall, the application of Br at 10 mM provides results increasing the storability of blood oranges and their content on bioactive compounds with antioxidant activity.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent10es_ES
dc.language.isoenges_ES
dc.publisherFrontiers Mediaes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectphysiological disorderes_ES
dc.subjectsugares_ES
dc.subjectorganic acidses_ES
dc.subjectanthocyaninses_ES
dc.subjectpolyphenolses_ES
dc.subjection leakagees_ES
dc.titlePostharvest Application of 24-Epibrassinolide Reduces Chilling Injury Symptoms and Enhances Bioactive Compounds Content and Antioxidant Activity of Blood Orange Fruites_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3389/fpls.2021.629733es_ES
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