Impact of pre-harvest sorbitol and sorbitol-Ca complex treatments on the quality of fresh blood oranges and their juice after storage at 8°C
Year: 2025
Type: article
Abstract: This study explores how preharvest treatments with sorbitol and sorbitol-Ca enhance the sensory quality and consumer perception of freshly squeezed blood orange juice obtained from freshly harvested fruit and when the fruit were stored at 8 ºC. The Friedman test revealed that sorbitol-Ca-treated juices exhibited significantly higher aroma, red color intensity, sweetness, and overall preference scores. These treatments significantly improved key sensory attributes, directly influencing consumer preference. Sorbitol-Ca proved particularly effective in elevating overall acceptability by masking undesirable flavors associated with certain phenolic compounds . In addition to sensory improvements, the treatments enhanced bioactive composition by increasing total anthocyanins (ACNs), primarily cyanidin-3-O-glucoside and cyanidin-3-(6"-malonylglucoside), while promoting the accumulation of reducing sugars (glucose and fructose) and preserving organic acids such as citric and malic acids . Furthermore, the treatments boosted hydrophilic and lipophilic antioxidant activity , preserving bioactive stability during storage. Mineral analysis revealed that sorbitol-Ca significantly increased calcium, magnesium, and phosphorus concentrations in treated fruit. The K/Ca ratio decreased, suggesting enhanced calcium uptake, which may improve fruit firmness and postharvest stability. These findings suggest that sorbitol-Ca complex treatments could be integrated into commercial citrus production to improve juice quality, extend shelf life, and enhance market competitiveness, particularly in premium juice segments.
Institution: Universitat de Miguel Hernández d'Elx
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,280
OpenAlex ID: W4409574252