With their floral aroma and sweet, dark red flesh, blood oranges are undeniably a cooling fruit. However, a recent University of Florida Research measured how cooling blood oranges months after harvest made them healthier by boosting antioxidant levels while producing a darker hue.
trace back to At least 17th centuryAccording to research published by the American Society of Plant Biologists, blood oranges develop their namesake properties and “increase antioxidants” when exposed to cold during development or after harvest. This happens easily in the Mediterranean, where cool nights boost production anthocyanin pigment. Anthocyanins are also responsible for the eye-catching colors of fruits and vegetables such as acai berries and purple cauliflower.
However, blood oranges grown in subtropical and tropical regions, including Florida and São Paulo, Brazil, typically have golden flesh and “low or negligible anthocyanin concentrations,” University of Florida researchers said. Research shows that, from a business perspective, the solution for Florida growers could be as simple as refrigeration.
Using blood oranges from a research plot in northern Florida, scientists found that cooling the fruit for 60 days after harvest to a temperature of 10-12 °C (approximately 50-54 °F) “increased the concentration of total anthocyanins and total phenolic content.” highest increase”. content and total antioxidant activity. ” However, exposing oranges to temperatures below 5°C may damage the fruit and limit anthocyanin development.
Lead author Fariborz Habibi, a postdoctoral researcher at the University of Florida, said the commercial viability of Florida blood oranges is Still have questions. “Improving fruit quality through storage methods provides a promising opportunity for the Florida citrus industry,” he said. “However, further research is needed before any product can be recommended to growers.”
In the meantime, if you find yourself uninterested in the color of your store-bought blood oranges, you can always try taking advantage of the researchers’ findings by sticking them in the refrigerator for a while. “Under similar conditions at home, the fruit can also develop internal color,” said Ali Sarkhosh, an associate professor of horticultural science at the University of Florida. But he added that the actual blood oranges sold in supermarkets should “have good internal color.” color and edible.”
