Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits

Asencio, Antonia D.; Serrano, Marı́a; García‐Martínez, Santiago; Pretel, M.T.

doi:10.1007/s00217-018-3064-x

Cited by 42 publications

(28 citation statements)

References 38 publications

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“…With respect to the fruit ripening process, the results show that no effect was obtained with any of the MeJA concentrations because fruit from control and treated trees of each cultivar and year was harvested at the same date and the colour a * parameter was similar in control and treated fruit for both lemon cultivars (Tables and ). In general, no significant effects were observed in total soluble solid content (data not shown), TA or fruit firmness (Tables and ) as a result of MeJA treatment, and these values were in the range of those reported previously for these lemon cultivars …”

Section: Discussionsupporting

confidence: 77%

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Pre‐harvest methyl jasmonate treatments increase antioxidant systems in lemon fruit without affecting yield or other fruit quality parameters

et al. 2019

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BACKGROUND Jasmonic acid (JA) and its volatile derivative methyl jasmonate (MeJA) are hormones involved in the regulation of many processes in plants and act (when applied as a post‐ or pre‐harvest treatment) to increase fruit bioactive compounds with antioxidant potential. However, there is no literature available regarding the effect of pre‐harvest MeJA treatment on lemon fruit antioxidant systems, which was the aim of the present study. RESULTS MeJA treatment (0.1, 0.5 and 1.0 mmol L–1) increased antioxidant compounds, such as phenolics, in the juice and flavedo of ‘Fino’ and ‘Verna’ lemons at harvest, with the most effective concentration being 0.1 mmol L–1 in both cultivars. In addition, catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) activities were also increased by MeJA treatment, with the highest increases being also found with 0.1 mmol L–1. The increases in APX and CAT were maintained from one treatment to another during fruit development on the tree, whereas the increase on POD disappeared after 8–10 days of each treatment. For both antioxidant systems, the highest increases were found in lemon harvested at the commercial ripening stage. By contrast, crop yield, fruit ripening process and quality parameters were generally not affected by MeJA treatment. CONCLUSION Preharvest MeJA treatment could be a useful tool for increasing antioxidant potential and the health beneficial effects of lemon fruit consumption, given the relationship between these properties and phenolic content. Moreover, the increased concentration of phenolics and the activity of antioxidant enzymes in the flavedo of MeJA treated fruit could increase lemon tolerance to chilling injury and decay during postharvest storage. © 2019 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 77%

“…In general, no significant effects were observed in total soluble solid content (data not shown), TA or fruit firmness (Tables 2, 3 and 5) as a result of MeJA treatment, and these values were in the range of those reported previously for these lemon cultivars. 35,[37][38][39][40]…”

Section: Discussionmentioning

confidence: 99%

Pre‐harvest methyl jasmonate treatments increase antioxidant systems in lemon fruit without affecting yield or other fruit quality parameters

et al. 2019

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“…The Both Neapolitan limmo and lemoncetta showed reduced contents of citric acid with average values of about 0.94 g/L in the group of Neapolitan limmo and even lower in lemoncetta Locrese (0.48 g/L), with an average pH > 5.7 and values of total acidity < 1.4 g/L ( Table 2). This is consistent with the phenotypes of the sweet forms of C. limetta Risso-Mediterranean sweet lime-sweet Roman [12], Roman [13,34], Lima Dulce, or Dulce lime [14].…”

Section: Molecules 2020 25 X 4 Of 18supporting

confidence: 87%

“…Citrophorum according to Tanaka) [8] which has a long history of cultivation in Italy as early as the seventeenth and eighteenth centuries [10,11]. The acid-less phenotype of C. limetta is due to the inability of producing anthocyanin pigments in leaves and flowers and proanthocyanidins in seeds [6,7] with low citric acid contents [12][13][14] and juice pH values also above 6 [5][6][7]15].…”

Section: Introductionmentioning

confidence: 99%

The Ancient Neapolitan Sweet Lime and the Calabrian Lemoncetta Locrese Belong to the Same Citrus Species

et al. 2019

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“Neapolitan limmo” is an ancient and rare sweet Mediterranean lime, now almost extinct but used until a few decades ago for the production of a fragrant liqueur called the “four citrus fruits”. The objective of this work was to compare, through the use of chemical (flavonoids, volatile organic compounds, and chiral compounds) and molecular (DNA fingerprint based on RAPD-PCR) markers, the residual population of Neapolitan limmo with other populations of sweet limes, identified in Calabria and known as “lemoncetta Locrese”. We report for the first time specific botanical characteristics of the two fruits and unequivocally show that the ancient sweet Mediterranean limes Neapolitan limmo and lemoncetta Locrese are synonyms of the same Citrus species. Owing to the biodiversity conserved in their places of origin, it will now be possible to recover, enhance and implement the use of this ancient sweet lime for agro-industrial purposes.

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“…Differences in initial individual sugars concentration among cultivars were probably due to the different activity of sucrose synthase and sucrose phosphate synthase or invertases [ 30 ]. In addition, sucrose metabolism depends on β-fructosidase and α-glucosidase activities, which lead to the formation of fructose and glucose, respectively [ 31 ]. Furthermore, individual sugars increased at initial sampling time and then, decreased at both temperatures.…”

Section: Discussionmentioning

confidence: 99%

Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

et al. 2020

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Information about the postharvest physiological behavior of blood orange cultivars can provide comprehensive insight into the best period of storage to maintain the highest fruit quality during prolonged cold storage. In this paper, changes in nutritional quality, bioactive compounds, and antioxidant enzymes in the juice of four blood orange cultivars (“Moro”, “Tarocco”, “Sanguinello”, and “Sanguine”) stored at 2 and 5 °C were studied. Parameters were measured after 0, 30, 60, 90, 120, 150, and 180 days, plus 2 days at 20 °C for shelf life. Sucrose was the sugar found in higher concentrations and decreased during storage in all cultivars, as did glucose and fructose. Organic acids decreased at both temperatures, with the highest content found in “Sanguinello”, especially major (citric acid) and ascorbic acid. Total phenolics content (TPC), total anthocyanins (TAC), and individual cyanidin 3-glucoside and cyanidin 3-(6″-malonylglucoside) increased for all cultivars, with “Sanguinello” having higher concentrations. The antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), and superoxide dismutase (SOD) were also higher in “Sanguinello” and increased during storage. Overall, these results together with the sensory analysis suggested that “Sanguinello” would be the best cultivar for prolonged storage. The results of this study could be useful to select the best storage duration and temperature for each cultivar and provide the presence of such a high-value commodity for fresh consumption or juice processing long after the harvest season.

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Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits

Cited by 42 publications

References 38 publications

Pre‐harvest methyl jasmonate treatments increase antioxidant systems in lemon fruit without affecting yield or other fruit quality parameters

Pre‐harvest methyl jasmonate treatments increase antioxidant systems in lemon fruit without affecting yield or other fruit quality parameters

The Ancient Neapolitan Sweet Lime and the Calabrian Lemoncetta Locrese Belong to the Same Citrus Species

Changes in Bioactive Compounds, Antioxidant Activity, and Nutritional Quality of Blood Orange Cultivars at Different Storage Temperatures

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