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Maturity Stage at Harvest Determines the Fruit
Quality and Antioxidant Potential after Storage of
Sweet Cherry Cultivars
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Title: Maturity Stage at Harvest Determines the Fruit
Quality and Antioxidant Potential after Storage of
Sweet Cherry Cultivars |
Authors: Serrano, María Diaz-Mula, Huertas Maria ![](/image/ORCID.jpg) ZAPATA, PEDRO JAVIER Castillo, Salvador Guillén, Fabián Martínez-Romero, Domingo VALVERDE, JUAN M. Valero, Daniel ![](/image/ORCID.jpg) |
Editor: American Chemical Society |
Department: Departamentos de la UMH::Biología Aplicada |
Issue Date: 2009-03 |
URI: https://hdl.handle.net/11000/31139 |
Abstract:
Eleven 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.
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Keywords/Subjects: Phenolics anthocyanins hydrophilic and lipophilic total antioxidant activity bioactive compounds postharvest |
Type of document: application/pdf |
Access rights: info:eu-repo/semantics/closedAccess Attribution-NonCommercial-NoDerivatives 4.0 Internacional |
DOI: https://doi.org/10.1021/jf803949k |
Appears in Collections: Artículos Biología Aplicada
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