Jeruk getih
| Blood orange | |
|---|---|
 A sliced blood orange | |
| Spesies | Citrus × sinensis |
| Kelompok budidaya | Blood orange cultivars |
| Tanah asal | Southern Mediterranean, 18th century |
| Anggota kelompok kultivar |
|
| Blood orange | |
|---|---|
A sliced blood orange | |
| Spesies | Citrus × sinensis |
| Kelompok budidaya | Blood orange cultivars |
| Tanah asal | Southern Mediterranean, 18th century |
| Anggota kelompok kultivar |
|
Jeruk getih iku jinis orange ( <i id="mwCQ">Citrus</i> × <i id="mwCg">sinensis</i> ) karo layung, meh getih werna daginge.
Werna daging peteng sing khas yaiku amarga ana anthocyanin, kulawarga pigmen polifenol sing umume akeh kembang lan woh, nanging ora umum ana ing buah jeruk . [1] Chrysanthemin (cyanidin 3- O -glucoside) minangka senyawa utama sing ditemokake ing jeruk abang. [2] Daging ngembang warna maroon khas nalika woh tuwuh kanthi suhu sithik nalika wengi. [3] Kadhangkala, pewarnaan peteng katon ing njaba kulit, uga gumantung karo jinis jeruk getih. Kulit bisa dadi luwih angel lan angel dikupas tinimbang jeruk liyane. Jeruk getih duwe roso unik dibandhingake karo jeruk liyane, kayata raspberry sing beda saliyane catetan jeruk sing biasa. Pigmen anthocyanin jeruk getih wiwit nglumpukake ing vesikel ing pinggir segmen, lan ing sisih pungkasan woh, lan terus akumulasi ing panyimpenan adhem sawise panen.
Jeruk getih minangka mutasi alami saka oranye, sing dhewe hibrida, bisa uga antara pomelo lan jeruk keprok, [4] Eropa, arancia rossa di Sicilia (oranye abang ing Sisilia ) nduweni Status Geografis sing Dijaga . [5] Ing Komunitas Valencian, diperkenalkan ing paruh kapindho abad kaping 19. [6]
Rujukan
[besut | besut sumber]- ↑ Paolo, Rapisarda; Fabiana, Fanella; Emanuele, Maccarone (2000). "Reliability of Analytical Methods for Determining Anthocyanins in Blood Orange Juices". J. Agric. Food Chem. 48 (6): 2249–2252. doi:10.1021/jf991157h. PMID 10888531.
- ↑ Felgines, C.; Texier, O.; Besson, C.; Vitaglione, P; Lamaison, J.-L.; Fogliano, V.; Scalbert, A.; Vanella, L.; Galvano, F. (2008). "Influence of glucose on cyanidin 3-glucoside absorption in rats". Mol. Nutr. Food Res. 52 (8): 959–64. doi:10.1002/mnfr.200700377. PMID 18646002.
- ↑ McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. New York: Scribner. kc. 376. ISBN 0-684-80001-2.
- ↑ Nicolosi, E.; Deng, Z. N.; Gentile, A.; La Malfa, S.; Continella, G.; Tribulato, E. (2000). "Citrus phylogeny and genetic origin of important species as investigated by molecular markers". Theor. Appl. Genet. 100 (8): 1155–1166. doi:10.1007/s001220051419.
- ↑ "IGP Arancia Rossa di Sicilia: Territory". IGP Arancia Rossa di Sicilia. Diarsip saka sing asli ing 2011-07-22. Dibukak ing 2010-12-28.
- ↑ Besó Ros, Adrià (2016). Horts de tarongers. La formació del verger valencià (ing basa Valencian). Valencia: Institució Alfons el Magnànim. kc. 144. ISBN 978-84-7822-686-3.