Effect of modified atmosphere packaging and ‘Parka’ treatments on fruit quality characteristics of sweet cherry fruits ( Prunus avium L. ‘0900 Ziraat’) during cold storage and shelf life

Acta Scientiarum Polonorum Hortorum Cultus, 2019

During the cold storage of sweet cherry, severe losses can occur due to the water loss, phytopathogenic fungi and physiological disorders. The aim of this research was to assess the effects of treatments with NAA (α-naphthaleneacetic acid), BA (6-benzyladenine), and GA3 (gibberellic acid) on fruit quality at harvest and after 21 days of storage under two regimes, including 0°C, RH (relative humidity) 90% and 3°C, RH 70%, and after additional shelf life exposure. Sweet cherry cultivars – ‘Summit’, ‘Kordia’ and ‘Regina’ – were treated with bioregulators at the end of flowering. NAA significantly increased the fruit weight at harvest compared to the control in all cultivars assessed. BA stimulated the fruit growth in ‘Kordia’ and ‘Regina’, while it was ineffective in ‘Summit’. GA3 caused significant increase in fruit weight by 8.3% in ‘Kordia’ only. Moreover, BA and GA3 induced a higher firmness of fruits at harvest. Weight loss of fruits during storage at 0°C, RH 90%, was increased wi...

Frontiers in plant science, 2017

Sweet cherries are attractive fruits due to their taste, color, nutritional value, and beneficial health effects. Sweet cherry is a highly perishable fruit and all quality attributes and the level of health promoting compounds are affected by growth conditions, picking, packing, transport, and storage. During production, the correct combination of scion × rootstock will produce fruits with higher firmness, weight, sugars, vitamins, and phenolic compounds that boost the fruit antioxidant activity. Orchard management, such as applying drip irrigation and summer pruning, will increase fruit sugar levels and total phenolic content, while application of growth regulators can result in improved storability, increased red coloring, increased fruit size, and reduced cracking. Salicylic acid, oxalic acid, acetylsalicylic acid, and methyl salicylate are promising growth regulators as they also increase total phenolics, anthocyanins, and induce higher activity of antioxidant enzymes. These gro...

International Symposium Postharvest Pacifica 2009 - Pathways to Quality: V International Symposium on Managing Quality in Chains + Australasian Postharvest Horticultural Conference, 2010

Cold storage of sweet cherry is the most conventional means to maintain organoleptic fruit quality and delay postharvest losses. However, there is little information about changes in other sweet cherry properties during storage such as development of bioactive compounds with antioxidant activity. Thus, we aimed to determine the development of quality attributes (colour, soluble solids concentration and acidity), bioactive compounds (total phenolics and anthocyanins) and total antioxidant activity (determined separately in hydrophilic and lipophilic extracts) at 3 maturities of 11 important sweet cherry cultivars in Spain. Fruits were stored at 2°C for 16 days and the attributes determined at 4-days intervals and also after 2 days at 20°C (shelf-life). In addition, the individual phenolic and anthocyanin compounds contributing to antioxidant activity were analysed by HPLC-DAD. Important differences existed among cultivars and maturities in final antioxidant activity. Recommendations for the most suitable harvest maturity based on both quality and antioxidant activity are provided.

Food Packaging and Shelf Life, 2014

In our experiments we studied the variation of inner content values in connec- tion to ripening time in the case of four tart cherry varieties (Prunus cerasus L.). Our aim was to optimize the harvest time on the base of antioxidant capacity. The experiments were carried out in orchards of the Research Institute for Fruitgrowing and Ornamentals in Érd-Elvira major (varieties 'Érdi bôtermô, 'Kántorjánosi 3') and in orchards of the Agárd Frucht Ltd. in Agárd (varieties 'Érdi jubileum', 'Maliga emléke'). Anthocyanin, polyphenol and rutin content of fruits were investigated in laboratory. According to the results it can be stated, that in case of the studied varieties the optimal harvest time for industrial processing is the second picking. At this time the anthocyanin, polyphenol and rutin contents of varieties are suitable. In general, at the end of maturity period the fruits shrink, fruit weight and juicity decreases in consequence of water loss, the...

Introduction. Sweet cherries are important dietary components, based mainly on their content of antioxidant compounds related to health benefits. Different preservation procedures cause changes in the content of these compounds. Our work aimed at evaluation of changes in the total anthocyanin contents and antioxidant activities in fresh, frozen and dried sweet cherry fruits. Materials and methods. The total anthocyanin content of edible parts of sweet cherries was studied under different postharvest conditions. The total antioxidant activities were studied using total phenolic content and ferric reducing antioxidant power assays. Results and discussion. We report higher amounts of phenolics and anthocyanins in wild crops compared with orchard-grown and 'Black Gold' cultivars. Phenolics and anthocyanins of wild and cultivated samples degraded differently during frozen storage at −18 • C for six months, with a more pronounced effect on anthocyanins than on phenolics, which retained approximately half of their amounts. Black Gold sweet cherries showed much less degradation than wild crops. We found good retention of anthocyanins in air-oven-dried sweet cherries for up to 8 h at 60 • C compared with infrared-dried cherries, which showed 48% anthocyanin degradation at 60 • C. While anthocyanins drastically degraded at higher temperatures (70−80 • C), the antioxidant activity increased. Conclusion. Fresh and processed sweet cherries may find potential applications as natural colorants, antioxidants and nutraceuticals, related to their content of phenolics/anthocyanins, antioxidant properties and intended use.

2010

The island state of Tasmania, Australia enjoys a cool, maritime climate well suited for production of quality cherries that mature over the mid-December to late-February period. The cherry industry in Tasmania has increased from boutique status, producing 200 tonnes in the late 1990s, to ca. 3000 tonnes in the 2008-2009 season. Significant new plantings underpin forecasts of production increasing to 8000 tonnes in the 2012-2013 season and industry are looking to increasingly utilise sea freight for export markets. The broad objective of our work is to investigate pre-and post-harvest management practices that may prolong the shelf life of sweet cherries. Further, the long term goal of this work is to identify characteristics of fruit at harvest that relate to shelf life and, therefore suitability for sea freight.

Scientia Horticulturae, 2017

Sweet cherry storage at 1°C significantly affected many biochemical parameters linked to anthocyanin concentration in fruits and subsequently their colour. While no significant differences in the concentration of total phenolics were detected among treatments, total anthocyanin concentration and phenylalanine ammonia-lyase enzyme activity, as well as the transcription of anthocyanidin synthase and flavonol 3-O-glucosyltransferase (genes coding for enzymes fundamental for the anthocyanin synthesis) were considerably lower in fruits stored at 1°C (with or without a 24-h period of storage at 20°C) in comparison to the initial fruits at harvest. In contrast, the fruits stored continuously at 20°C exhibited higher levels of total anthocyanins and Phenylalanine Ammonia-Lyase activity and also elevated expression of the genes coding for enzymes involved in the biosynthesis of anthocyanins in comparison to fruits that underwent cold storage. Our results suggest that cold storage of sweet cherries at low, but non-chilling temperatures, decelerates the accumulation of anthocyanins and consequently causes slower colour development in fruits.

Journal of Food Processing and Preservation, 2014

This study evaluated the effect of jam processing of cherry on the phytochemical and physiochemical properties for fresh cherry, after processing and during 15 days at 25, 35, 45 and 55C. Fresh cherry had the highest contents of total phenolics, antioxidant activity and anthocyanins. Jam processing significantly decreased total phenolics (370.20 mg gallic acid equivalent/100 g), antioxidant activity (50.72%) and anthocyanins (6.53 mg cyanidin-3-glucoside/100 g). During jam storage, also, a significant decrease of these compounds was observed at studied temperatures. Color measurements of jam during storage showed an increase of lightness and yellowness and a decrease in redness in cherry only after processing. Total color differences and chroma values increased after processing from 21.36 to 31.01 and from 10.67 to 14.32, respectively, and during storage for 15 days. Q10 values of phytochemicals were between 1 and 2 and were less sensitive to temperature changes as compared with most chemical and biochemical reactions. PRACTICAL APPLICATIONS Cherry fruits contain high levels of phenolic compounds, anthocyanins and antioxidants as much as numerous other biological properties such as vitamins and minerals, these compounds have the ability to reduce the risk of many diseases such as heart diseases and cancer. There is a considerable demand for fresh fruits as well as their products. Because many types of fruit are seasonal and their shelf life is limited, they must be processed to keep the quality. Processing may include preservation by several methods as addition of sugar to make a jam. Variability in the levels of protective components in fruits is affected by several factors, in particular, postharvest processing as jam making. These variations may affect the final concentration of physiochemical properties, phenolic compounds, antioxidants and anthocyanins in fruits and their eventual bioactivity; these components in processed jam are affected by temperature, fruit maturation and presence of light.

Journal of the Science Food and Agriculture, 2019

BACKGROUND: A study was conducted to determine the effects of modified-atmosphere packaging (MAP) treatments on fruit quality attributes and bioactive compounds of cornelian cherry fruits (Cornus mas L.) harvested at two different maturity stages – maturity (M): M-1, skin red color <10%; M-2, skin red color >90% – throughout the shelf life. Fruits were stored at 0 ± 0.5 ∘C and90 ± 5% relative humidity (RH) for 30 days, and then kept at 22 ± 0.5 ∘C and80 ± 5% RH over 3 days for shelf life. RESULTS: In the measurements performed at harvest, MS-2 fruits had significantly greater respiration rate, soluble solids content, acidity, anthocyanin, flavonoids, and phenolics and significantly lower ethylene productions, firmness, L*, chroma, and hue angle values than MS-1 fruits. In the last measurement period, MAP-treated fruits had significantly greater firmness, total flavonoids, and total phenolics and significantly lower respiration rates, ethylene productions, and decay rates than the untreated fruits. While color parameters of MS-2 fruits were significantly lower than the color values of MS-1 fruits, they had greater vitamin C and anthocyanin contents. CONCLUSION: Itwas concluded that the cornelian cherry fruits harvested atMS-2 stage ofmaturity and preserved inMAP better maintained quality attributes throughout their shelf life.