The aim of this study was to assess the content of anthocyanins in the juice and the physical and chemical characteristics of the fruit of eight blood orange varieties and of orange Valencia, and also verify the effects of storage of fruits at 10ºC, for a period of up to 60 days, in the same parameters. The anthocyanin content was determined using a spectrofotometric method and ten physical and chemical characteristics of the fruits and juice were also evaluated before and during the storage. Under natural conditions all varieties showed fruits with low anthocyanin content in the juice. Cold storage during a period of up to 60 days enables a significant accumulation of anthocyanin in the juice, but in a different level in the evaluated blood orange varieties. Moro is the variety that showed the highest anthocyanin content in the end of the storage period. Except for two Sanguinelli varieties (Morocco and Polidari), the other varieties can be considered as similar as others and suitable for consumption. The storage of fruits to 10ºC during the maximum period of 60 days significantly modifies only fruit width, juice content in fruits, soluble solids content and acidity of the juice.
Citrus sinensis; anthocyanin; fruit; juice; cold storage
