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Fruit Quality and Primary and Secondary Metabolites Content in Eight Varieties of Blood Oranges


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Título :
Fruit Quality and Primary and Secondary Metabolites Content in Eight Varieties of Blood Oranges
Autor :
Forner-Giner, M. Angeles  
BALLESTA DE LOS SANTOS, MANUEL  
Melgarejo Moreno, Pablo  
Martínez Nicolás, Juan José
Melian Navarro, Amparo  
Ruíz Canales, Antonio
Continella, Alberto  
Legua, Pilar  
Editor :
MDPI
Departamento:
Departamentos de la UMH::Economía Agroambiental,Ing. Cartográfica y Expresión Gráfica en la Ingeniería
Fecha de publicación:
2023-03
URI :
https://hdl.handle.net/11000/31000
Resumen :
In Europe, the cultivation of blood oranges for fresh consumption is increasing due to their excellent organoleptic and nutraceutical properties, which give this fruit the status of functional food. Blood orange has a higher content of bioactive compounds, which confer additional benefits for human health. The main morphological and qualitative parameters were studied together with the content of primary metabolites by 1H NMR and secondary metabolites by HPLC-ESI-DAD-MSn from eight varieties of blood orange grafted on Citrus macrophylla. Tarocco Dalmuso was the variety with the highest values of weight (350.6 g), caliber (86.4 mm and 88.6 mm) and juice content (214.2 g). Tarocco Gallo obtained the most interesting qualitative parameters (13.95 Brix; 22.75 MI). The most intense red juice was in Sanguinelli (a* = 9.45) and, in crust, it was in Tarocco Scirè (a* = 40.13). The most abundant primary metabolites were proline, aspartate and asparagine, citric acid and sucrose. The results showed that the juice of the Moro had the highest levels of total flavones and flavanones (90.07 and 592.88 mg L􀀀1, respectively), and Sanguinelli in total anthocyanins (101.06 mg L􀀀1). To conclude, Tarocco Dalmuso obtained the best values of agronomic parameters, and Moro and Sanguinelli in the content of phenolic compounds.
Palabras clave/Materias:
amino acid
anthocyanins
blood orange
morphological parameters
organic acid
phenolic compounds
quality parameters
sugars
Tipo de documento :
info:eu-repo/semantics/article
Derechos de acceso:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI :
https://doi.org/10.3390/agronomy13041037
Aparece en las colecciones:
Artículos Economía Agroalimentaria



Creative Commons La licencia se describe como: Atribución-NonComercial-NoDerivada 4.0 Internacional.