Storage temperature effects on blood orange fruit quality

Orange fruits of two blood varieties (Tarocco and Moro) were stored at 8 de greesC and 22 degreesC for 85 and 106 days, respectively, and analyzed peri odically for standard quality parameters (total soluble solids, total acidi ty, ascorbic acid, juice yield, and rind color) and sensory influencing par ameters (anthocyanins, and total and free hydroxycinnamic acids). A decreas e in total acidity (TA) and juice yield during storage was observed for bot h cultivars; total soluble solids (TSS) increased only in the Tarocco orang es stored at 8 degreesC. The increase in TSS observed for Tarocco and the s imultaneous decrease in TA in both varieties resulted in a higher maturity index (TSS/TA) for the two cultivars. No loss of vitamin C was noted in Tar occo orange at either temperature, whereas a sharp reduction in vitamin C o ccurred in the first 50 days of storage for Moro. A significant increase in anthocyanin content was observed in Tarocco and Moro stored at 8 degreesC. Overlong storage induces extensive hydrolysis of hydroxycinnamic derivativ es to free acids in Moro orange and these, in turn, could develop the malod orous vinylphenols.