Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges

[EN] Anthocyanins are pigments present in blood oranges which can be enriched by post-harvest cold storage. Additionally, citrus fruits contain appreciable levels of other flavonoids, whose content increases under postharvest heat treatments. Here, we investigated the effects of curing (37 degrees C for 3 days) and storage at lowtemperature (9 degrees C) during 15, 30 and 45 days on accumulation of anthocyanins and other flavonoids in Moro and Sanguinelli Polidori blood oranges (Citrus sinensis L. Osbeck). Cured fruits reached up to 191.4 +/- 1.4 mg/L of anthocyanins in their juice after cold storage and a 3-fold enrichment of other flavonoids such as flavones and flavanones, compared to 85.7 +/- 3.3 mg/L anthocyanins from fruits with cold storage alone. Concomitantly, qPCR analysis showed that curing enhanced upregulation of the main structural and transcription factor genes regulating the flavonoid pathway. GC-MS analysis showed that no unpleasant compounds were generated in the cured plus cold-stored juice volatilome.This work was supported by the Sao Paulo Research Foundation (FAPESP, Brazil) project FAPESP 2014/12616-9 and Fundecitrus. LC was funded by FAPESP grant (2014/23447-3). FS acknowledges a Ph.D. fellowship from the University of Naples Federico II. We appreciate the help of LF Girotto and the Faro group for providing blood orange fruits. We also appreciate the careful review of the MS by Dr. James H. Graham (University of Florida, Lake Alfred, USA).Carmona, L.; Alquézar-García, B.; Diretto, G.; Sevi, F.; Malara, T.; Lafuente, MT.; Peña Garcia, L. (2021). Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges. Food Chemistry. 342:1-12. https://doi.org/10.1016/j.foodchem.2020.128334112342Allan, A. C., & Espley, R. V. (2018). MYBs Drive Novel Consumer Traits in Fruits and Vegetables. 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