Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/31139
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSerrano, María-
dc.contributor.authorDiaz-Mula, Huertas Maria-
dc.contributor.authorZAPATA, PEDRO JAVIER-
dc.contributor.authorCastillo, Salvador-
dc.contributor.authorGuillén, Fabián-
dc.contributor.authorMartínez-Romero, Domingo-
dc.contributor.authorVALVERDE, JUAN M.-
dc.contributor.authorValero, Daniel-
dc.contributor.otherDepartamentos de la UMH::Biología Aplicadaes_ES
dc.date.accessioned2024-02-06T12:10:16Z-
dc.date.available2024-02-06T12:10:16Z-
dc.date.created2009-03-
dc.identifier.citationJournal of Agricultural and Food Chemistry 2009, 57, 3240–3246es_ES
dc.identifier.issn1520-5118-
dc.identifier.issn0021-8561-
dc.identifier.urihttps://hdl.handle.net/11000/31139-
dc.description.abstractEleven sweet cherry cultivars were harvested at three maturity stages (S1 to S3) based on skin color and stored at 2 °C for 16 days and a further period of 2 days at 20 °C (shelf life, SL) to analyze quality (color, total soluble solids, and total acidity) and bioactive compounds (total phenolics and anthocyanins) and their relationship to total antioxidant activity (TAA), determined in hydrophilic (HTAA) or lipophilic (L-TAA) fraction. For all cultivars and maturity stages, the ripening process advanced during postharvest storage with increases in color intensity and decreases in acidity, as well as enhancements in phenolics, anthocyanins, and TAA in both H-TAA and L-TAA, although important differences existed among cultivars. The results showed that sweet cherry should be harvested at stage S3 (4 days later than the commercial harvest date) since after 16 days of cold storage + SL, the highest antioxidant capacity was achieved for both H-TAA and L-TAA.es_ES
dc.formatapplication/pdfes_ES
dc.format.extent7es_ES
dc.language.isoenges_ES
dc.publisherAmerican Chemical Societyes_ES
dc.rightsinfo:eu-repo/semantics/closedAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPhenolicses_ES
dc.subjectanthocyaninses_ES
dc.subjecthydrophilic and lipophilic total antioxidant activityes_ES
dc.subjectbioactive compoundses_ES
dc.subjectpostharvestes_ES
dc.titleMaturity Stage at Harvest Determines the Fruit Quality and Antioxidant Potential after Storage of Sweet Cherry Cultivarses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.1021/jf803949kes_ES
Appears in Collections:
Artículos Biología Aplicada


no-thumbnailView/Open:

 4-serrano-et-al-2009-maturity-stage-at-harvest-determines-the-fruit-quality-and-antioxidant-potential-after-storage-of (1).pdf



2,2 MB
Adobe PDF
Share:


Creative Commons ???jsp.display-item.text9???