Effect of Storage Temperature on Carotenoid and Vitamin C Content in Red Grapefruit

Authors

  • Joanna Lado Instituto Nacional de Investigación Agropecuaria (INIA). Camino a la represa s/n, Salto, Uruguay
  • Marta Pascual Instituto de Agroquímica y Tecnología de Alimentos CSIC. Av. Agustín Escardino 7, Paterna, Valencia 46980
  • Lorenzo Zacarías Instituto de Agroquímica y Tecnología de Alimentos CSIC. Av. Agustín Escardino 7, Paterna, Valencia 46980
  • María Jesús Rodrigo Instituto de Agroquímica y Tecnología de Alimentos CSIC. Av. Agustín Escardino 7, Paterna, Valencia 46980

DOI:

https://doi.org/10.31285/AGRO.19.318

Keywords:

ascorbic acid, carotenoids, citrus fruits, postharvest, Star Ruby

Abstract

Carotenoids and vitamin C are important attributes that contribute to the organoleptic and nutritional quality in citrus fruits. The fruits of red grapefruit owe their colouration to the presence of lycopene, a red linear carotene, both in the peel and the pulp, a very unusual feature in citrus fruits. This property confers relevant nutritional interest due to its powerful antioxidant activity and possible health benefits of the fruit. Postharvest refrigerated storage is a common practice in citrus fruits. In this study, we evaluated the effect of storage temperature on carotenoids and vitamin C content in the pulp and the peel of red Star Ruby (SR) grapefruit. Results indicate that the fruit stored up to eight weeks at 12 °C reach concentrations of total carotenoids in the peel three to four times higher than fruits kept at 2 °C. The higher storage temperature (12 ºC) favored the accumulation of linear carotenes (phytoene, phytofluene and lycopene) while decreased the level of carotenoids derived from lycopene (β-carotene and xanthophylls). Similarly, vitamin C content slightly increased in the peel of fruits stored at 12 ºC. However, no changes in carotenoid and vitamin C contents occurred in the pulp due to postharvest temperature.

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Published

2015-06-01

How to Cite

1.
Lado J, Pascual M, Zacarías L, Rodrigo MJ. Effect of Storage Temperature on Carotenoid and Vitamin C Content in Red Grapefruit. Agrocienc Urug [Internet]. 2015 Jun. 1 [cited 2024 Mar. 4];19(1):48-56. Available from: https://agrocienciauruguay.uy/index.php/agrociencia/article/view/318

Issue

Section

Plant production
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