Chemical Constituents and Antioxidant Activity of Sweet Cherry at Different Ripening Stages

Abstract

The development and ripening process of sweet cherry (Prunus avium L. cv. 4-70) on the tree was evaluated. For this purpose, 14 different stages were selected in accordance with homogeneous size and color. Some parameters related to fruit quality, such as color, texture, sugars, organic acids, total antioxidant activity, total phenolic compounds, anthocyanins, and ascorbic acid were analyzed. The results revealed that in sweet cherry, the changes in skin color, glucose and fructose accumulation, and softening process are initiated at early developmental stages, coinciding with the fast increase in fruit size. Also, the decrease in color parameter a was correlated with the greatest accumulation of total anthocyanins. Ascorbic acid, total antioxidant activity (TAA), and total phenolic compounds decreased during the early stages of sweet cherry development but exponentially increased from stage 8, which coincided with the anthocyanin accumulation and fruit darkening. TAA showed positive correlations (r(2) = 0.99) with both ascorbic acid and total phenolic compounds and also with the anthocyanin concentration from stage 8. Taking into account the reduced shelf life of sweet cherry and to ensure that these fruits reach consumers with the maximum organoleptic, nutritional, and functional properties, it is advisable to harvest sweet cherries at stage 12 of ripening.

Early tree growth, productivity, fruit quality and leaf nutrients content of sweet cherry grown in a high density planting system

“…These analyses were recorded on 20 cherries in four replicates (n = 80) from each cultivar at full maturity stage (S14) according to fruit colour and size (Serrano et al 2005).…”

“…The soluble solids content (SSC) (consisting mostly of sugars) varies between 11 and 25°Brix in sweet cherry (Serrano et al 2005). In general, American consumers preferred sweet cherries with SSC > 16% (Crisosto et al 2003).…”

“…Because their regular consumption was reported to decrease the risk of arthritis, gout and headaches (Serrano et al 2005), cherries have recently received increased interest as a healthy foodstuff. The health benefits of cherry fruit are usually attributed to their chemical composition, since they are a good source of antioxidant compounds and other phytochemicals such as sugars, organic acids, minerals, etc.…”

Effect of Aloe vera Gel on the Physiological, Biochemical and Quality Parameters of Pomegranate Arils cv. ‘Bhagwa’

“…Similar kind of observation was reported earlier with starch coated strawberries and the reason was attributed to higher rate of respiration observed in the uncoated fruits. In addition, Aloe vera gel coating would have induced a modification in the internal atmosphere showing similar effect with sweet cherry fruit under modified atmosphere package conditions (Serrano et al, 2005).…”

Postharvest sour cherry quality and safety maintenance by exposure to Hot- water or treatment with fresh Aloe vera gel

“…Skin colour (Serrano et al 2005), total soluble solid and acidity ratio (TSS/TA) are the main quality parameters of sour cherries and both determine consumer acceptance (Crisosto et al 2003). Sour cherries deteriorate rapidly as consequence of weight loss, colour changes, softening, surface pitting and loss of acidity (Bernalte et al 2003).…”