02536naa a2200289 a 450000100080000000500110000800800410001902200140006002400400007410000130011424501660012726000090029350007510030252009620105365000110201565300160202665300200204265300170206265300150207965300130209465300290210765300130213670000150214970000160216470000180218077300480219810597882022-02-24       2019    bl uuuu     u00u1 u    #d  a0308-81467 a10.1016/j.foodchem.2019.05.1082DOI1 aLADO, J.  aInfluence of the storage temperature on volatile emission, carotenoid content and chilling injury development in Star Ruby red grapefruit.h[electronic resource]  c2019  aArticle history: Received 11 February 2019 // Received in revised form 15 May 2019 // Accepted 15 May 2019 // Available online 16 May 2019. Funding Sponsor: Ministerio de Economía y Competitividad -AGL2012-34573,AGL2015-70218. Funding text: This work was supported by Ministerio de Economía y Competitividad, Spain (research grants AGL2012-34573 and AGL2015-70218 ). The use of the Citrus Germoplasm Bank (IVIA, Moncada, Spain) is gratefully acknowledged. The technical and statistical assistance of Inmaculada Carbonell is gratefully acknowledged. J. Lado was the recipient of a JAE-Predoc (CSIC-FSE) pre-doctoral contract. MJR and LZ are members of Eurocaroten (COST_Action CA15136) and CaRed (Spanish Carotenoid Network, BIO2017-90877-REDT).  aABSTRACT. Grapefruits are sensitive to develop chilling injury (CI) on the peel upon postharvest storage at low temperature. We investigated the influence of the storage at 2 and 12 °C on CI, carotenoids, and emission of volatiles by intact fruit. CI symptoms at 12 °C were restricted to green fruit peel sectors but at 2 °C the CI severity was higher and distributed through the whole fruit surface. Fruit peel coloration and carotenes content increased at 12 °C whereas experienced minor changes at 2 °C. At 2 °C the emission of total volatiles and specific monoterpenes, mainly limonene, but also linalool and α-terpineol was enhanced, while storage at 12 °C resulted in higher emission and diversity of cyclic sesquiterpenes and aliphatic esters. Results indicate a selective emission of volatiles by intact red grapefruit that appears to be a specific response to the storage temperature or to the cold-induced damage.  © 2019 Elsevier Ltd  aCITRUS  aCAROTENOIDS  aCHILLING INJURY  aCOLD STORAGE  aGRAPEFRUIT  aLIMONENE  aPLATAFORMA AGROALIMENTOS  aVOLATILE1 aGURREA, A.1 aLORENZO, Z.1 aRODRIGO, M.J.  tFood Chemistry, 15 October 2019, 295:72-81.