Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies
This study evaluated the relation between rind colour and the internal physicochemical and sensory qualities of ‘Sanguinelli’ blood oranges, one of the main blood orange cultivars grown in the Mediterranean region. To this end, 400 fruits were harvested in three different orchards and classified acc...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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MDPI
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.11939/8378 https://www.mdpi.com/2311-7524/8/5/448 |
| _version_ | 1855492478904303616 |
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| author | Tarancón, Paula Cebrián, Begoña Fernández-Serrano, Paula Besada, Cristina |
| author_browse | Besada, Cristina Cebrián, Begoña Fernández-Serrano, Paula Tarancón, Paula |
| author_facet | Tarancón, Paula Cebrián, Begoña Fernández-Serrano, Paula Besada, Cristina |
| author_sort | Tarancón, Paula |
| collection | ReDivia |
| description | This study evaluated the relation between rind colour and the internal physicochemical and sensory qualities of ‘Sanguinelli’ blood oranges, one of the main blood orange cultivars grown in the Mediterranean region. To this end, 400 fruits were harvested in three different orchards and classified according to rind pigmentation intensity (slight, medium, intense, very intense). All fruits were
individually evaluated by determining rind and pulp colour, total soluble solids, acidity, maturity index, juice yield, firmness, and size. Moreover, 71 consumers performed a triangle test to evaluate if fruit sensory properties depended on rind pigmentation. Our results revealed (for the first time) that pulp pigmentation and total soluble solid (TSS) content strongly depend on rind colouration. Among the fruit from the same orchard, the redder the pigmented fruit was (externally) the deeper the red pulp, and the higher the TSS became. This pattern was corroborated in the three orchards under study. Other characteristics, such as acidity, juice yield, firmness, and fruit size, did not depend on external pigmentation. Sensory studies showed that the more coloured the fruit, the higher the accumulated sugar content; consumers perceive these fruits as being sweeter than slightly pigmented ones. This information can be very useful for the citrus industry as external colour may become a quality index for blood oranges, as well as for consumers to make purchase decisions. |
| format | Artículo |
| id | ReDivia8378 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia83782025-04-25T14:48:58Z Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies Tarancón, Paula Cebrián, Begoña Fernández-Serrano, Paula Besada, Cristina Total soluble solids Triangle test Rind Pigmentation Internal quality Blood Oranges F60 Plant physiology and biochemistry Q04 Food composition S01 Human nutrition - General aspects U40 Surveying methods Anthocyanins Colour Consumers Physicochemical properties Sensory evaluation This study evaluated the relation between rind colour and the internal physicochemical and sensory qualities of ‘Sanguinelli’ blood oranges, one of the main blood orange cultivars grown in the Mediterranean region. To this end, 400 fruits were harvested in three different orchards and classified according to rind pigmentation intensity (slight, medium, intense, very intense). All fruits were individually evaluated by determining rind and pulp colour, total soluble solids, acidity, maturity index, juice yield, firmness, and size. Moreover, 71 consumers performed a triangle test to evaluate if fruit sensory properties depended on rind pigmentation. Our results revealed (for the first time) that pulp pigmentation and total soluble solid (TSS) content strongly depend on rind colouration. Among the fruit from the same orchard, the redder the pigmented fruit was (externally) the deeper the red pulp, and the higher the TSS became. This pattern was corroborated in the three orchards under study. Other characteristics, such as acidity, juice yield, firmness, and fruit size, did not depend on external pigmentation. Sensory studies showed that the more coloured the fruit, the higher the accumulated sugar content; consumers perceive these fruits as being sweeter than slightly pigmented ones. This information can be very useful for the citrus industry as external colour may become a quality index for blood oranges, as well as for consumers to make purchase decisions. 2022-10-06T11:58:36Z 2022-10-06T11:58:36Z 2022 article publishedVersion Tarancón, P., Cebrián, B., Fernández-Serrano, P. & Besada, C. (2022). Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies. Horticulturae, 8(5), 448. 2311-7524 http://hdl.handle.net/20.500.11939/8378 10.3390/horticulturae8050448 https://www.mdpi.com/2311-7524/8/5/448 en info:eu-repo/grantAgreement/ERDF/PCV 2021-2027/52201 This study was co-funded by the European Regional Development Fund (ERDF) of the Generalitat Valenciana (IVIA project number 52201). Paula Fernandez-Serrano thanks the European Social Fund for the financial support of her contract. Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess MDPI electronico |
| spellingShingle | Total soluble solids Triangle test Rind Pigmentation Internal quality Blood Oranges F60 Plant physiology and biochemistry Q04 Food composition S01 Human nutrition - General aspects U40 Surveying methods Anthocyanins Colour Consumers Physicochemical properties Sensory evaluation Tarancón, Paula Cebrián, Begoña Fernández-Serrano, Paula Besada, Cristina Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies |
| title | Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies |
| title_full | Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies |
| title_fullStr | Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies |
| title_full_unstemmed | Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies |
| title_short | Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies |
| title_sort | relation between rind pigmentation and internal quality of blood orange sanguinelli physicochemical and sensory studies |
| topic | Total soluble solids Triangle test Rind Pigmentation Internal quality Blood Oranges F60 Plant physiology and biochemistry Q04 Food composition S01 Human nutrition - General aspects U40 Surveying methods Anthocyanins Colour Consumers Physicochemical properties Sensory evaluation |
| url | http://hdl.handle.net/20.500.11939/8378 https://www.mdpi.com/2311-7524/8/5/448 |
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