Table 4.
Chemical compositions of black oranges under different aging fermentation processes.
| Week | Group | Hesperidin (mg/g D.W.) |
Nobiletin (mg/g D.W.) |
Ascorbic Acid (mg/g D.W.) |
Sucrose (mg/g D.W.) |
Glucose (mg/g D.W.) |
Fructose (mg/g D.W.) |
5-HMF (mg/g D.W.) |
|---|---|---|---|---|---|---|---|---|
| 0 | F | 114.34 ± 0.13 a | 0.47 ± 0.02 a | 0.66 ± 0.01 a | 96.96 ± 0.14 a | 91.44 ± 0.10 j | 106.07 ± 0.23 j | – |
| 2 | NB | 47.53 ± 0.13 f | 0.30 ± 0.00 e | 0.24 ± 0.02 h | 64.41 ± 0.11 b | 153.81 ± 0.14 g | 199.86 ± 0.14 h | – |
| CA | 45.81 ± 0.08 g | 0.31 ± 0.01 e | 0.24 ± 0.00 h | 60.12 ± 0.07 c | 154.57 ± 0.09 f | 205.17 ± 0.09 f | – | |
| AA | 53.90 ± 0.15 b | 0.35 ± 0.02 d | 0.31 ± 0.00 g | 18.66 ± 0.10 d | 167.93 ± 0.12 e | 231.34 ± 0.17 c | – | |
| 4 | NB | 43.16 ± 0.13 i | 0.31 ± 0.01 e | 0.39 ± 0.01 e | 4.68 ± 0.14 f | 177.97 ± 0.10 b | 225.68 ± 0.15 d | – |
| CA | 47.75 ± 0.05 e | 0.26 ± 0.01 g | 0.35 ± 0.02 f | 11.72 ± 0.11 e | 176.51 ± 0.16 c | 235.90 ± 0.23 b | – | |
| AA | 51.06 ± 0.09 c | 0.41 ± 0.00 c | 0.39 ± 0.01 e | 1.66 ± 0.11 i | 149.94 ± 0.08 h | 202.52 ± 0.17 g | 0.02 ± 0.02 b | |
| 6 | NB | 45.48 ± 0.09 h | 0.28 ± 0.00 f | 0.47 ± 0.10 d | 4.67 ± 0.10 f | 168.84 ± 0.10 d | 223.26 ± 0.22 e | – |
| CA | 49.65 ± 0.11 d | 0.28 ± 0.01 f | 0.51 ± 0.02 c | 3.91 ± 0.16 g | 178.26 ± 0.13 a | 237.85 ± 0.19 a | – | |
| AA | 40.10 ±0.01 j | 0.43 ±0.00 b | 0.57 ± 0.07 b | 3.88 ± 0.09 h | 110.92 ± 0.14 i | 169.61 ± 0.24 i | 0.09 ± 0.01 a |
Each value was expressed as mean ± standard deviation (n = 3). “a–j” means different letters in the same column have significant differences (p < 0.05). “–” means not detected. F, NB, CA, AA represent fresh, non-blanching and continuous aging, blanching and continuous aging, and hot air-assisted aging cycle, respectively.