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

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 roots...

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Bibliographic Details
Published in:Food chemistry 2021-04, Vol.342, p.128305-128305, Article 128305
Main Authors: Morales, Julia, Bermejo, Almudena, Navarro, Pilar, Forner-Giner, María Ángeles, Salvador, Alejandra
Format: Article
Language:English
Subjects:
Anthocyanins - analysis
Citrus fruit
Citrus sinensis - chemistry
Color
Coumaric Acids - analysis
Firmness
Flavanones - analysis
Phenolic compounds
Pigmented oranges
Quality
Spain
Sugars - analysis
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Summary: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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128305