To study the relationship between sugar, acid, and coloration differences in different parts of Tarocco blood orange, the contents of soluble solids, reducing sugars, glucose, fructose, sucrose, titratable acids, citric acid, malic acid, anthocyanin, and total carotenoids in different parts of Tarocco blood orange with different degree of flesh coloring were determined. Results showed that the coloration of the pulp at the top position was faster than that at the equator position which was faster than that at the stem end position, and the coloring of the lateral pulp near the pericarp was faster than that of the inner pulp. In the pulp of different parts, the distribution of pigment content (anthocyanin and total carotenoid), soluble solids content, reducing sugar content, and soluble sugar content (fructose, glucose, and sucrose) showed as follows: pedicel<equator<fruit top, and there were differences in the distribution of inside and outside of the three parts, and there were some differences in nutrients which were significantly correlated with pigment content in different parts. In the pulp at the stem end position of the fruit, the contents of soluble solids were positively correlated with total carotenoids (P<0.01). There was a significant negative correlation between malic acid content and anthocyanin content (P<0.05). In the pulp at the equator position of fruit, the contents of soluble solids were positively correlated with anthocyanins and total carotenoids (P<0.05), the content of reducing sugar was significantly positively correlated with the contents of anthocyanins and total carotenoids (P<0.01), there was a significant negative correlation between malic acid content and anthocyanin content (P<0.05). In the pulp of the top position of the fruit, there was a significant positive correlation between the content of soluble solids and total carotenoids (P<0.05), and the content of reducing sugar was positively correlated with the content of anthocyanins (P<0.05). In summary, the specific distribution of sugar and acid content in different parts has a close relationship with the coloration of pulp.
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