Effects of cross-pollination by 'Murcott' tangor on the physicochemical properties, bioactive compounds and antioxidant capacities of 'Qicheng 52' navel orange
文献类型： 外文期刊
作者： Wang, Qi 1 ; Zheng, Yafeng 3 ; Yu, Yabai 1 ; Gao, Huiying 1 ; Lai, Chengchun 1 ; Luo, Xianliang 3 ; Huang, Xiangui 1 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn, Fuzhou 350003, Fujian, Peoples R China
2.Fujian Key Lab Agr Prod Food Proc, Fuzhou 350003, Fujian, Peoples R China
3.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Fujian, Peoples R China
关键词： Navel orange; Fruit quality; Phenolics; Antioxidant; Cross-pollination
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 270 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of cross-pollination by 'Murcott' tangor on the fruit quality of 'Qicheng52' navel orange, including the physicochemical properties, bioactive compounds and antioxidant capacities. There were no significant differences on the fruit weight, juice yield and pH value of juice between self- and cross-pollinated fruits. However, cross-pollination could significantly improve the fruit quality of 'Qicheng52' fruits by increasing the total soluble solid content from 11.12 +/- 1.02 degrees Brix to 13.86 +/- 1.17 degrees Brix. The results of high performance liquid chromatography analysis of three sugar components indicated that the increase of total sugar was mainly contributed by the increase of fructose and sucrose. Cross-pollination exhibited no effect on the flavonoids content, while the total phenolics content was increased from 210.09 +/- 18.55 mg/L to 298.25 +/- 29.10 mg/L, which contributed to the higher antioxidant capacity in the cross-pollination fruit juice.
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