Table 3.
Effect of heat treatment (37 ºC at 90% relative humidity) on the content of the main carotenoids and C30 apocarotenoid in the peel of sweet orange (cv. Navelina)Coloured fruits were harvested in November and stored at 20 ºC (control) or at 37 ºC (heat) for 3 d. After heat treatment, fruits were transferred to 20 ºC and treated with 10 µl l–1 ethylene (C2H4) for 4 d.
| Carotenoid (µg g–1 FW) | 0 d | 3 d | 3 d 37 ºC+4 d C2H4 | |
|---|---|---|---|---|
| 20 ºC | 37 ºC | |||
| C40 | ||||
| Phytoene | 1.13±0.27 | 2.54±0.10 | 3.65±0.17 | 8.28±0.89 |
| Phytofluene | ND | 0.65±0.12 | 0.34±0.06 | 1.95±0.02 |
| β-Cryptoxanthin | 0.17±0.03 | 0.19±0.03 | 0.44±0.05 | 0.26±0.01 |
| Antheraxanthin | 2.76±0.03 | 5.70±0.55 | 6.61±0.07 | 11.51±2.50 |
| Zeaxanthin | 1.07±0.35 | 0.62±0.18 | 0.91±0.12 | 0.70±0.08 |
| all-E-Violaxanthin | 5.69±0.71 | 8.95±0.72 | 6.30±0.19 | 5.56±1.07 |
| (9Z)-Violaxanthin | 26.80±2.46 | 35.91±3.27 | 24.28±1.34 | 29.11±0.30 |
| C30 | ||||
| β-Citraurin | 4.76±0.23 | 6.47±0.21 | 0.73±0.12 | 6.78±0.51 |
The values are means ±SD of at least three measurements.
ND, not detected.