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dc.contributor.authorMorales, Julia
dc.contributor.authorBermejo, Almudena
dc.contributor.authorNavarro, Pilar
dc.contributor.authorForner-Giner, María A.
dc.contributor.authorSalvador, Alejandra
dc.date.accessioned2021-03-24T11:06:03Z
dc.date.available2021-03-24T11:06:03Z
dc.date.issued2021es
dc.identifier.citationMorales, J., Bermejo, A., Navarro, P., Forner-Giner, M. Á., & Salvador, A. (2021). Rootstock effect on fruit quality, anthocyanins, sugars, hydroxycinnamic acids and flavanones content during the harvest of blood oranges ‘Moro’and ‘Tarocco Rosso’grown in Spain. Food Chemistry, 342, 128305.es
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/20.500.11939/7204
dc.description.abstractThe physico-chemical quality parameters (external and internal color, firmness, acidity, total soluble solids, anthocyanins, sugars, hydroxycinnamic acids and flavanones) of ‘Moro’ and ‘Tarocco Rosso’ blood oranges grafted onto eight different rootstocks at three harvest time were studied. The rootstocks were ‘Carrizo’, ‘C-35’, ‘Cleopatra’ mandarin, ‘Citrus volkameriana’, ‘Citrus macrophylla’, ‘Swingle’ citrumelo, ‘Forner-Alcaide 5’ and ‘Forner-Alcaide 13’. All studied parameters were highly rootstock/scion-dependent and showed changes throughout harvest. The content of the main anthocyanins revealed their relation with internal fruit color in both cultivars. The rootstocks that led to fruit with the lowest anthocyanins displayed the least sucrose content. The differences detected in the amount of hydroxycinnamic acids (chlorogenic, ferulic and sinapic) and flavanones (hesperidin, narirutin and didymin) related to anthocyanins content, explained phenylpropanoid pathway.es
dc.language.isoenes
dc.publisherElsevieres
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectPigmented orangeses
dc.titleRootstock effect on fruit quality, anthocyanins, sugars, hydroxycinnamic acids and flavanones content during the harvest of blood oranges ‘Moro’ and ‘Tarocco Rosso’ grown in Spaines
dc.typearticlees
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.entidadIVIACentro de Citricultura y Producción Vegetales
dc.entidadIVIACentro de Tecnología Post-recolecciónes
dc.identifier.doi10.1016/j.foodchem.2020.128305es
dc.identifier.urlhttps://www.sciencedirect.com/science/article/abs/pii/S0308814620321671es
dc.journal.issueNumber342es
dc.journal.titleFood Chemistryes
dc.page.final128305es
dc.page.initial128305es
dc.rights.accessRightsopenAccesses
dc.source.typeelectronicoes
dc.subject.agrisF30 Plant genetics and breedinges
dc.subject.agrisQ04 Food compositiones
dc.subject.agrovocQualityes
dc.subject.agrovocCitrus fruitses
dc.subject.agrovocFirmnesses
dc.subject.agrovocColores
dc.subject.agrovocPhenolic compoundses
dc.type.hasVersionacceptedVersiones


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