Impact of pre-harvest sorbitol and sorbitol-Ca complex treatments on the quality of fresh blood oranges and their juice after storage at 8◦C

Abstract

This study explores how preharvest treatments with sorbitol and sorbitol-Ca enhance the sensory quality and consumer perception of freshly squeezed blood orange juice obtained from freshly harvested fruit and when the fruit were stored at 8 ºC. The Friedman test revealed that sorbitol-Ca-treated juices exhibited significantly higher aroma, red color intensity, sweetness, and overall preference scores. These treatments significantly improved key sensory attributes, directly influencing consumer preference. Sorbitol-Ca proved particularly effective in elevating overall acceptability by masking undesirable flavors associated with certain phenolic compounds. In addition to sensory improvements, the treatments enhanced bioactive composition by increasing total anthocyanins (ACNs), primarily cyanidin-3-O-glucoside and cyanidin-3-(6"-malonylglucoside), while promoting the accumulation of reducing sugars (glucose and fructose) and preserving organic acids such as citric and malic acids. Furthermore, the treatments boosted hydrophilic and lipophilic antioxidant activity, preserving bioactive stability during storage. Mineral analysis revealed that sorbitol-Ca significantly increased calcium, magnesium, and phosphorus concentrations in treated fruit. The K/Ca ratio decreased, suggesting enhanced calcium uptake, which may improve fruit firmness and postharvest stability. These findings suggest that sorbitol-Ca complex treatments could be integrated into commercial citrus production to improve juice quality, extend shelf life, and enhance market competitiveness, particularly in premium juice segments.