Improvement of Anthocyanin Accumulation and Fruit Quality by Cold Storage after Early Harvesting in ‘Tarocco’ Blood Orange
2022
Ko, H.S. | Oh, E.U. | Kim, S.H. | Song, K.J.
This study was conducted to evaluate quality and anthocyanin content of ‘Tarocco’ orange fruit in order to support early harvest. Harvest times were set at 280 days after anthesis (DAA), 300 DAA, and 320 DAA (conventional harvest). The fruits were classified as those having an intense reddish color or a yellowish orange color in the rind. The fruits were stored during 45 days at 8℃, for low temperature storage, or 18℃, for room temperature storage in winter. The changes in the fruit quality were measured at 15-days interval. The reddish rind fruit had slightly higher sugar content than the orange fruits with yellowish rind, but had similar acidity. A sugar content of 13.0°Brix or more was recorded for fruits harvested 280 DAA with 45 days of low-temperature storage. A similar finding was recorded after 15 days of low temperature storage for the fruits harvested 300 DAA with 30 days for the conventional harvest. The anthocyanin content was higher for fruits with later harvest time (37.8 mg·L⁻¹) and longer storage period in both low and winter room temperatures (25.2-53 mg·L⁻¹ and 10.3-51.9 mg·L⁻¹, respectively). For all harvest periods, the peel and juice color intensity increased after 15 days of low temperature storage and remained constant regardless of the storage temperature. The result indicated that the fruit quality and anthocyanin content of fruits harvested 300 DAA was better than fruits harvested 320 DAA (conventional harvest), stored 15 days at 8℃ or 30 days at 18℃ after harvesting 300 DAA.
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