Citron (Citrus medica L. cv. Liscia-diamante), cultivated in the “Riviera dei Cedri” (southern Italy), is mainly utilized in the production of candied fruit and essential oils (EOs). Up to now, no information regarding the effect of storage temperatures on citron has been reported. Here, citron samples, after harvesting, were stored at different temperatures (5, 10 and 20 ◦C at 70% relative humidity) for two weeks, and the main postharvest quality parameters were evaluated. Moreover, EOs extracted from the stored samples were chemically characterized to reveal changes in the volatiles profile and antimicrobial activity. The EOs presented monoterpene hydrocarbons (87.1 to 96.3% of the total oil profile) as the most abundant compounds, followed by oxygenated metabolites ranging from 9.7 to 3.1% of the total pattern. Postharvest quality traits showed a good retention of green peel color during storage at 5 ◦C, while EOs from samples stored for 7 and 14 days at 10 and 20 ◦C, respectively, showed the highest antimicrobial activity against most assayed strains. The results indicated storage at 10 ◦C for 7 days as the most suitable for the preservation of the postharvest quality of the fruit and the antimicrobial activity of the extracted EOs

Postharvest Quality of Citrus medica L. (cv Liscia-Diamante) Fruit Stored at Different Temperatures: Volatile Profile and Antimicrobial Activity of Essential Oils

Laura Quintieri
Co-primo
;
Michela Palumbo
Co-primo
;
Ilde Ricci;Bernardo Pace;Leonardo Caputo;Anna Luparelli;Maria Cefola
;
Francesco Siano
;
Rosaria Cozzolino
2024

Abstract

Citron (Citrus medica L. cv. Liscia-diamante), cultivated in the “Riviera dei Cedri” (southern Italy), is mainly utilized in the production of candied fruit and essential oils (EOs). Up to now, no information regarding the effect of storage temperatures on citron has been reported. Here, citron samples, after harvesting, were stored at different temperatures (5, 10 and 20 ◦C at 70% relative humidity) for two weeks, and the main postharvest quality parameters were evaluated. Moreover, EOs extracted from the stored samples were chemically characterized to reveal changes in the volatiles profile and antimicrobial activity. The EOs presented monoterpene hydrocarbons (87.1 to 96.3% of the total oil profile) as the most abundant compounds, followed by oxygenated metabolites ranging from 9.7 to 3.1% of the total pattern. Postharvest quality traits showed a good retention of green peel color during storage at 5 ◦C, while EOs from samples stored for 7 and 14 days at 10 and 20 ◦C, respectively, showed the highest antimicrobial activity against most assayed strains. The results indicated storage at 10 ◦C for 7 days as the most suitable for the preservation of the postharvest quality of the fruit and the antimicrobial activity of the extracted EOs
2024
Istituto di Scienze delle Produzioni Alimentari - ISPA
Istituto di Scienze dell'Alimentazione - ISA
citron, essential oils, antimicrobials, terpenes, green peel color
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.14243/471559
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