Curing and low-temperature combined post-harvest storage enhances anthocyanin biosynthesis in blood oranges

• Anthocyanin content was higher in cured blood oranges followed by storage at 9 °C. Curing treatment plus °C led to a flavonoid content. This concurred with enhanced upregulation of genes from the pathway. may be used enrich flavonoids orange juice. Anthocyanins are pigments present which can enriched post-harvest cold storage. Additionally, citrus fruits contain appreciable levels other flavonoids, whose increases under heat treatments. Here, we investigated effects curing (37 for 3 days) and low-temperature (9 °C) during 15, 30 45 days on accumulation anthocyanins Moro Sanguinelli Polidori ( Citrus sinensis L. Osbeck). Cured reached up 191.4 ± 1.4 mg/L their juice after 3-fold enrichment such as flavones flavanones, compared 85.7 3.3 alone. Concomitantly, qPCR analysis showed that main structural transcription factor regulating GC–MS no unpleasant compounds were generated cold-stored volatilome.