Carotenoids, Vitamin C, and Antioxidant Capacity in the Peel of Mandarin Fruit in Relation to the Susceptibility to Chilling Injury during Postharvest Cold Storage.

Therefore, considering the antioxidant properties of carotenoids and the results of the correlation analysis of the current work ( Table 4 ), it is envisaged that β-cryptoxanthin and violaxanthin are major contributors to the SOAC capacity and to the CI susceptibility in mandarin fruits since highly significant positive and negative relationships, respectively, between these parameters were established. 5.

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