Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatments
2014
Veracruz, Valverde | Giménez, María José | Valero, Daniel | Guillen, Fabian | Martínez-Romero, Domingo | Serrano, María | Castillo, Salvador | Departamentos de la UMH::Tecnología Agroalimentaria
The effects of salicylic acid (SA) or acetylsalicylic acid (ASA) treatments during on-tree cherry growth and ripening on fruit quality attributes, especially those related with the content on bioactive compounds and antioxidant activity were analysed in this research. For this purpose, two sweet cherry cultivars, ‘Sweet Heart’ and ‘Sweet Late’, were used and SA or ASA treatments, at 0.5, 1.0 and 2.0 mM concentrations, were applied at three key points of fruit development (pit hardening, initial colour changes and onset of ripening). These treatments increased fruit weight and ameliorated quality attributes at commercial harvest, and led to cherries with higher concentration in total phenolics and in total anthocyanins, as well as higher antioxidant activity, in both hydrophilic and lipophilic fractions. Thus, preharvest treatments with SA or ASA could be promising tools to improve sweet cherry quality and health beneficial effects for consumers.
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