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Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage
Chilling injury (CI) is a postharvest disorder occurring in the fruit of cold-sensitive Citrus species during storage at low temperatures. This study investigated the involvement of carotenoids and vitamin C, two major antioxidants of citrus peel, and the antioxidant capacity in the CI susceptibilit...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766470/ https://www.ncbi.nlm.nih.gov/pubmed/33348913 http://dx.doi.org/10.3390/antiox9121296 |
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author | Rey, Florencia Zacarías, Lorenzo Rodrigo, María J. |
author_facet | Rey, Florencia Zacarías, Lorenzo Rodrigo, María J. |
author_sort | Rey, Florencia |
collection | PubMed |
description | Chilling injury (CI) is a postharvest disorder occurring in the fruit of cold-sensitive Citrus species during storage at low temperatures. This study investigated the involvement of carotenoids and vitamin C, two major antioxidants of citrus peel, and the antioxidant capacity in the CI susceptibility of mandarin fruit. To that end, the fruit of three commercial varieties, Fortune, Nova, and Nadorcott, with significant differences in CI susceptibility, were selected. By on-tree fruit bagging, carotenoids and vitamin C contents were modified, and a differential effect of each cultivar on CI was observed. Carotenoid analysis in the peel revealed a strong negative correlation between total carotenoid concentration (TCC) at harvest, and specifically of β-cryptoxanthin and violaxanthin, and CI index at the end of storage. In contrast, vitamin C content was significantly and positively correlated with CI susceptibility. The antioxidant activity assessed by the DPPH• and FRAP reflected the contribution of vitamin C to the antioxidant system, while the SOAC assay correlated positively with TTC, β-cryptoxanthin, and violaxanthin. Collectively, the antioxidant capacity of carotenoids at harvest, as efficient singlet oxygen quenchers, suggests a protective role against the development of CI in mandarin fruit, while vitamin C is not likely playing a critical role. |
format | Online Article Text |
id | pubmed-7766470 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-77664702020-12-28 Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage Rey, Florencia Zacarías, Lorenzo Rodrigo, María J. Antioxidants (Basel) Article Chilling injury (CI) is a postharvest disorder occurring in the fruit of cold-sensitive Citrus species during storage at low temperatures. This study investigated the involvement of carotenoids and vitamin C, two major antioxidants of citrus peel, and the antioxidant capacity in the CI susceptibility of mandarin fruit. To that end, the fruit of three commercial varieties, Fortune, Nova, and Nadorcott, with significant differences in CI susceptibility, were selected. By on-tree fruit bagging, carotenoids and vitamin C contents were modified, and a differential effect of each cultivar on CI was observed. Carotenoid analysis in the peel revealed a strong negative correlation between total carotenoid concentration (TCC) at harvest, and specifically of β-cryptoxanthin and violaxanthin, and CI index at the end of storage. In contrast, vitamin C content was significantly and positively correlated with CI susceptibility. The antioxidant activity assessed by the DPPH• and FRAP reflected the contribution of vitamin C to the antioxidant system, while the SOAC assay correlated positively with TTC, β-cryptoxanthin, and violaxanthin. Collectively, the antioxidant capacity of carotenoids at harvest, as efficient singlet oxygen quenchers, suggests a protective role against the development of CI in mandarin fruit, while vitamin C is not likely playing a critical role. MDPI 2020-12-17 /pmc/articles/PMC7766470/ /pubmed/33348913 http://dx.doi.org/10.3390/antiox9121296 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Rey, Florencia Zacarías, Lorenzo Rodrigo, María J. Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage |
title | Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage |
title_full | Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage |
title_fullStr | Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage |
title_full_unstemmed | Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage |
title_short | Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage |
title_sort | carotenoids, vitamin c, and antioxidant capacity in the peel of mandarin fruit in relation to the susceptibility to chilling injury during postharvest cold storage |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766470/ https://www.ncbi.nlm.nih.gov/pubmed/33348913 http://dx.doi.org/10.3390/antiox9121296 |
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