A study conducted by researchers at the University of Florida found that storing blood oranges at cool temperatures between 40-59°F (4-12°C) for 20-60 days after harvesting can enhance their beneficial compounds.
Cooling resulted in increased levels of anthocyanins (responsible for the deep red flesh color), higher vitamin C content, elevated flavonoid levels, more fiber, and improved antioxidant properties.
The cool storage process was found to preserve the firmness, weight, sugar content, and overall quality of the blood oranges while enhancing their anti-inflammatory and antioxidant benefits for consumers.
Proper internal color development in blood oranges, which occurs at cool temperatures, is essential for supermarket readiness and can also be achieved at home under certain conditions.
Blood oranges may command higher prices compared to other citrus varieties, and their improved fruit quality from proper storage presents an opportunity for increased per-acre income for farmers.
This article was written in collaboration with Generative AI news company Alchemiq
Sources: Gizmodo.com, technologynetworks.com, scienmag.com, scienceblog.com, techexplorist.com, globeecho.com, headtopics.com, phys.org, miragenews.com, eurekalert.org, and freshplaza.com.