Low temperature conditioning reduces chilling injury while maintaining quality and certain bioactive compounds of ‘Star Ruby’ grapefruit

• Published in: Food chemistry 2014-06, Vol.153, p.243-249
• Main Authors: Chaudhary, Priyanka R., Jayaprakasha, G.K., Porat, Ron, Patil, Bhimanagouda S.
• Format: Article
• Language: English
• Subjects: Adult; Bioactive compounds; Biological and medical sciences; Carotenoids - analysis; Chilling injury; Citrus; Citrus paradisi - chemistry; Cold Temperature; Female; Flavonoids - analysis; Food Preservation - methods; Food Storage; Food toxicology; Fruit - chemistry; Grapefruit; Humans; Male; Medical sciences; Middle Aged; Plant Extracts - analysis; Quality Control; Taste; Temperature conditioning; Toxicology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.12.043

•Low temperature conditioning reduced incidence of chilling injury and decay development.•Carotenoids and flavonoids were higher after 16weeks in fruits stored at 11°C.•Storage at low temperature (2°C) retained ascorbic acid for a longer period.•Conditioned fruits had higher furocoumarins and better taste scores. In the current study, influence of storage temperature (11 and 2°C) and low temperature conditioning (7days at 16°C before cold storage at 2°C) on the bioactive compounds in ‘Star Ruby’ grapefruit (Citrus paradisi Macf.) were examined. Fruits stored at 11°C showed no CI; while fruits stored at 2°C showed highest CI. Conditioning treatment (CD) reduced the incidence of CI. Carotenoids and flavonoids were significantly higher after 16weeks in fruits stored at 11°C. Low temperature storage (2°C and CD) helped to retain ascorbic acid for a longer period (12weeks). Higher furocoumarins and taste scores along with less decay development were observed in CD fruits. Conditioning treatment can be utilized to reduce CI and to maintain taste and certain bioactive compounds of grapefruits during prolonged storage at low temperature. However, for a short storage period, 11°C temperature is more effective.