Physicochemical Changes, Peel Colour, and Juice Attributes of Blood Orange Cultivars Stored at Different Temperatures

Changes in physicochemical traits, peel colour, and juice attributes of four blood orange cultivars (‘Moro’, ‘Tarocco’, ‘Sanguinello’, ‘Sanguine’) were evaluated during 180 days at 2 5 °C plus 20 for shelf life. ‘Tarocco’ had the lowest weight firmness losses both temperatures storage. Titratable acidity (TA) was higher than °C, with ‘Sanguinello’ showing highest TA, respectively. Juice content decreased storage temperatures, although among tested cultivars. Peel colour parameters including L* (lightness), b*, hue angle (h°), chroma (C*) cold storage, while a* citrus index (CCI) increased all temperatures. The order CCI > ‘Moro’ ‘Sanguine’. Overall, prolonged considered as optimum temperature cultivars, cultivar a better aptitude industry.