Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall)

Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage...
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Autor*in:	Zhang, Jingyi [verfasserIn] Liang, Yan He, Lian Kaliaperumal, Kumaravel Tan, Haibo Jiang, Yueming Zhong, Balian Zhang, Jun

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Gannan navel orange Chemical composition Flavonoids Storage time Postharvest

Anmerkung:	© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021

Übergeordnetes Werk:	Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 16(2021), 2 vom: 15. Nov., Seite 935-944
Übergeordnetes Werk:	volume:16 ; year:2021 ; number:2 ; day:15 ; month:11 ; pages:935-944

Links:	Volltext

DOI / URN:	10.1007/s11694-021-01218-9

Katalog-ID:	SPR046414061

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520			\|a Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers.
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allfields	10.1007/s11694-021-01218-9 doi (DE-627)SPR046414061 (SPR)s11694-021-01218-9-e DE-627 ger DE-627 rakwb eng Zhang, Jingyi verfasserin aut Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall) 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers. Gannan navel orange (dpeaa)DE-He213 Chemical composition (dpeaa)DE-He213 Flavonoids (dpeaa)DE-He213 Storage time (dpeaa)DE-He213 Postharvest (dpeaa)DE-He213 Liang, Yan aut He, Lian aut Kaliaperumal, Kumaravel aut Tan, Haibo aut Jiang, Yueming aut Zhong, Balian aut Zhang, Jun (orcid)0000-0002-5002-9827 aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2021), 2 vom: 15. Nov., Seite 935-944 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2021 number:2 day:15 month:11 pages:935-944 https://dx.doi.org/10.1007/s11694-021-01218-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2021 2 15 11 935-944
spelling	10.1007/s11694-021-01218-9 doi (DE-627)SPR046414061 (SPR)s11694-021-01218-9-e DE-627 ger DE-627 rakwb eng Zhang, Jingyi verfasserin aut Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall) 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers. Gannan navel orange (dpeaa)DE-He213 Chemical composition (dpeaa)DE-He213 Flavonoids (dpeaa)DE-He213 Storage time (dpeaa)DE-He213 Postharvest (dpeaa)DE-He213 Liang, Yan aut He, Lian aut Kaliaperumal, Kumaravel aut Tan, Haibo aut Jiang, Yueming aut Zhong, Balian aut Zhang, Jun (orcid)0000-0002-5002-9827 aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2021), 2 vom: 15. Nov., Seite 935-944 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2021 number:2 day:15 month:11 pages:935-944 https://dx.doi.org/10.1007/s11694-021-01218-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2021 2 15 11 935-944
allfields_unstemmed	10.1007/s11694-021-01218-9 doi (DE-627)SPR046414061 (SPR)s11694-021-01218-9-e DE-627 ger DE-627 rakwb eng Zhang, Jingyi verfasserin aut Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall) 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers. Gannan navel orange (dpeaa)DE-He213 Chemical composition (dpeaa)DE-He213 Flavonoids (dpeaa)DE-He213 Storage time (dpeaa)DE-He213 Postharvest (dpeaa)DE-He213 Liang, Yan aut He, Lian aut Kaliaperumal, Kumaravel aut Tan, Haibo aut Jiang, Yueming aut Zhong, Balian aut Zhang, Jun (orcid)0000-0002-5002-9827 aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2021), 2 vom: 15. Nov., Seite 935-944 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2021 number:2 day:15 month:11 pages:935-944 https://dx.doi.org/10.1007/s11694-021-01218-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2021 2 15 11 935-944
allfieldsGer	10.1007/s11694-021-01218-9 doi (DE-627)SPR046414061 (SPR)s11694-021-01218-9-e DE-627 ger DE-627 rakwb eng Zhang, Jingyi verfasserin aut Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall) 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers. Gannan navel orange (dpeaa)DE-He213 Chemical composition (dpeaa)DE-He213 Flavonoids (dpeaa)DE-He213 Storage time (dpeaa)DE-He213 Postharvest (dpeaa)DE-He213 Liang, Yan aut He, Lian aut Kaliaperumal, Kumaravel aut Tan, Haibo aut Jiang, Yueming aut Zhong, Balian aut Zhang, Jun (orcid)0000-0002-5002-9827 aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2021), 2 vom: 15. Nov., Seite 935-944 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2021 number:2 day:15 month:11 pages:935-944 https://dx.doi.org/10.1007/s11694-021-01218-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2021 2 15 11 935-944
allfieldsSound	10.1007/s11694-021-01218-9 doi (DE-627)SPR046414061 (SPR)s11694-021-01218-9-e DE-627 ger DE-627 rakwb eng Zhang, Jingyi verfasserin aut Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall) 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021 Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers. Gannan navel orange (dpeaa)DE-He213 Chemical composition (dpeaa)DE-He213 Flavonoids (dpeaa)DE-He213 Storage time (dpeaa)DE-He213 Postharvest (dpeaa)DE-He213 Liang, Yan aut He, Lian aut Kaliaperumal, Kumaravel aut Tan, Haibo aut Jiang, Yueming aut Zhong, Balian aut Zhang, Jun (orcid)0000-0002-5002-9827 aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 16(2021), 2 vom: 15. Nov., Seite 935-944 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:16 year:2021 number:2 day:15 month:11 pages:935-944 https://dx.doi.org/10.1007/s11694-021-01218-9 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 16 2021 2 15 11 935-944
language	English
source	Enthalten in Sensing and instrumentation for food quality and safety 16(2021), 2 vom: 15. Nov., Seite 935-944 volume:16 year:2021 number:2 day:15 month:11 pages:935-944
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authorswithroles_txt_mv	Zhang, Jingyi @@aut@@ Liang, Yan @@aut@@ He, Lian @@aut@@ Kaliaperumal, Kumaravel @@aut@@ Tan, Haibo @@aut@@ Jiang, Yueming @@aut@@ Zhong, Balian @@aut@@ Zhang, Jun @@aut@@
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author	Zhang, Jingyi
spellingShingle	Zhang, Jingyi misc Gannan navel orange misc Chemical composition misc Flavonoids misc Storage time misc Postharvest Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall)
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topic_title	Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall) Gannan navel orange (dpeaa)DE-He213 Chemical composition (dpeaa)DE-He213 Flavonoids (dpeaa)DE-He213 Storage time (dpeaa)DE-He213 Postharvest (dpeaa)DE-He213
topic	misc Gannan navel orange misc Chemical composition misc Flavonoids misc Storage time misc Postharvest
topic_unstemmed	misc Gannan navel orange misc Chemical composition misc Flavonoids misc Storage time misc Postharvest
topic_browse	misc Gannan navel orange misc Chemical composition misc Flavonoids misc Storage time misc Postharvest
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title	Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall)
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title_full	Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall)
author_sort	Zhang, Jingyi
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author_browse	Zhang, Jingyi Liang, Yan He, Lian Kaliaperumal, Kumaravel Tan, Haibo Jiang, Yueming Zhong, Balian Zhang, Jun
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title_sort	effects of storage time and temperature on the chemical composition and organoleptic quality of gannan navel orange (citrus sinensis osbeck cv. newhall)
title_auth	Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall)
abstract	Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021
abstractGer	Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021
abstract_unstemmed	Abstract In the present study, the effects of postharvest storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange were investigated for the first time. Our results indicated that titratable acidity (TA) decreased continuously during the whole storage period irrespective of the temperature. However, the contents of TSS (Total Soluble Solids), sugars (sucrose, fructose and glucose), flavonoids (narirutin, hesperidin and didymin), and Vc (vitamin C) increased in the initial storage time, reaching the maximum values after 1 week of storage for flavonoids and Vc, 2 weeks for TSS, sucrose and fructose, while 3 weeks for glucose, then exhibited a fluctuating downward trend during the rest of storage time at 20 °C. Compared to the room temperature storage, the decreased temperature (4 °C) influenced the chemical composition of stored fruits in a similar pattern, whereas delayed the variation of most chemical components, especially TA and Vc, and benefited the maintenance of fruit quality by retarding the increment of TSS/TA value. Furthermore, Pearson’s correlation analysis revealed that all flavonoids tested had a significant negative correlation with glucose during the storage period (p < 0.01). Finally, the sensory attributes of orange juice from postharvest fruits were evaluated by panelists, indicating that the fruits stored for 2 weeks at 20 °C, or 3 weeks at 4 °C had the highest scores in overall acceptability. The results revealed here might provide useful information for orange growers, packing houses, and consumers. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021
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title_short	Effects of storage time and temperature on the chemical composition and organoleptic quality of Gannan navel orange (Citrus sinensis Osbeck cv. Newhall)
url	https://dx.doi.org/10.1007/s11694-021-01218-9
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