In June, researchers from the University of Florida published a new study in the journal Food Chemistry Advances, showing that storing blood oranges in a colder environment post-harvest can enhance their already fantastic health benefits.
To reach this conclusion, the team tested different storage temperatures for blood oranges “harvested at commercial maturity.” The fruit was transported to the post-harvest lab at the University of Florida, checked for defects, and sanitized before being left on a bench for drying. The team then divided the fruit into four groups, which were stored for 60 days at 6, 8, 10, or 12°C (48.8°F to 53.6°F) with 90% relative humidity.
It found that this range can “significantly impact anthocyanin accumulation, phytochemical content, and antioxidant activity” and that “the lower storage temperatures of 6–8°C were most effective for preserving some physicochemical qualities.”
What does that translate to in plain English? Anthocyanins, the Clevland Clinic explained, are “a group of deep red, purple and blue pigments found in plants,” which have been shown to do everything from lower blood pressure, reduce a person’s risk of heart disease and even slow cancer growth. So the more of these in your blood oranges, the better.
Phytochemicals, UCLA Health explained, are “part of the plant’s immune system and help protect the plant from viruses, bacteria, fungi, and parasites” and can “offer humans some of that same protection.” Phytochemicals, it added, “protect your cells from damage caused by environmental toxins and the body’s natural chemical (metabolic) processes.”
In the findings, the researchers also note the fruit gains a slightly higher sugar content when stored at cooler temperatures, as well as a richer color, but that the change is “least pronounced” at the coldest storage.
“These findings provide valuable insights into the potential use of optimized temperature regimens during post-harvest storage as a natural and simple strategy to enhance anthocyanin pigmentation and other health properties in blood oranges grown in tropical and subtropical climates that do not favor their accumulation before harvest,” the team added in their conclusion.
However, as the researchers noted in a release about their work, anthocyanin develops when “the fruit is exposed to cold temperatures between 46 and 59 degrees for at least 20 days,” which they added is “rare in Florida’s subtropical climate.” However, the team added that this improved nutritional profile just from changing a storage method presents a “promising opportunity” for Florida citrus farmers.
“This could ultimately contribute to promoting healthier and more visually appealing blood orange products to meet market demand and consumer preferences.” Healthier and prettier. Who wouldn’t want that?
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