The effects of storage temperature on the accumulation of anthocyanin and its antioxidant active ingredients were investigated. Using ‘Tarocco’ blood orange as test material, the color of blood orange juice, anthocyanin content, total phenolic and flavonoids content, expression of genes related to anthocyanin synthesis and activity of peroxidase (POD) and polyphenol oxidase (PPO) enzymes were determined in 3 groups stored at different temperatures for 60 days. The results showed that the anthocyanin content of blood orange was significantly improved during storage at 4-6 ℃, and the expression of anthocyanin synthesis related genes (PAL, CHS, DFR, ANS, UFGT) were increased. After 60 days of storage, the anthocyanin content in blood orange reached 28.36 mg/L at 4-6 ℃, and 11.07 mg/L at 15-20 ℃, meanwhile, the content of total phenols and flavonoids in fruits at 4-6 ℃ was higher than that in fruits at 15-20 ℃, and POD, PPO enzyme activity was lower than that in 15-20 ℃ group. Overall, suitable cryopreservation can increase the content of total phenols, flavonoids and anthocyanins in blood orange and enhance the antioxidant activity in blood orange, so as to maintain the good quality of fruit.
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