Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies

This study evaluated the relation between rind colour and internal physicochemical sensory qualities of ‘Sanguinelli’ blood oranges, one main orange cultivars grown in Mediterranean region. To this end, 400 fruits were harvested three different orchards classified according to pigmentation intensity (slight, medium, intense, very intense). All individually by determining pulp colour, total soluble solids, acidity, maturity index, juice yield, firmness, size. Moreover, 71 consumers performed a triangle test evaluate if fruit properties depended on pigmentation. Our results revealed (for first time) that solid (TSS) content strongly depend colouration. Among from same orchard, redder pigmented was (externally) deeper red pulp, higher TSS became. pattern corroborated under study. Other characteristics, such as size, did not external Sensory studies showed more coloured fruit, accumulated sugar content; perceive these being sweeter than slightly ones. information can be useful for citrus industry may become quality index well make purchase decisions.