Postharvest Treatments with Salicylic Acid, Acetylsalicylic Acid or Oxalic Acid Delayed Ripening and Enhanced Bioactive Compounds and Antioxidant Capacity in Sweet Cherry

Sweet cherry cultivars (‘Cristalina’ and ‘Prime Giant’) harvested at commercial ripening stage were treated with salicylic acid (SA), acetylsalicylic acid (ASA) or oxalic acid (OA) at 1 mM and then stored for 20 days under cold temperature. Results showed that all treatments delayed the postharvest...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2011-05, Vol.59 (10), p.5483-5489
Main Authors: Valero, Daniel, Díaz-Mula, Huertas M, Zapata, Pedro Javier, Castillo, Salvador, Guillén, Fabián, Martínez-Romero, Domingo, Serrano, María
Format: Article
Language:English
Subjects:
acidity
anthocyanins
antioxidant activity
Antioxidants - analysis
aspirin
Aspirin - administration & dosage
Biological and medical sciences
Chemical Changes Induced by Processing/Storage
cold
Cold Temperature
color
cultivars
firmness
Food industries
Food Preservation - methods
Fruit - chemistry
Fruit - growth & development
Fruit and vegetable industries
fruits
Fundamental and applied biological sciences. Psychology
oxalic acid
Oxalic Acid - administration & dosage
Prunus
Prunus avium
ripening
Salicylates - administration & dosage
salicylic acid
storage quality
temperature
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Summary:Sweet cherry cultivars (‘Cristalina’ and ‘Prime Giant’) harvested at commercial ripening stage were treated with salicylic acid (SA), acetylsalicylic acid (ASA) or oxalic acid (OA) at 1 mM and then stored for 20 days under cold temperature. Results showed that all treatments delayed the postharvest ripening process, manifested by lower acidity, color changes and firmness losses, and maintained quality attributes for longer periods than controls. In addition, total phenolics, anthocyanins and antioxidant activity increased in untreated fruit during the first 10 days of storage and then decreased, while in fruits of all treatments, these parameters increased continuously during storage without significant differences among treatments. Thus, postharvest treatments with natural compounds, such as SA, ASA or OA, could be innovative tools to extend the storability of sweet cherry with higher content of bioactive compounds and antioxidant activity as compared with control fruits.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf200873j