title: Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.).
abstract: The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of sweet cherry cultivars Burlat, Saco, Summit, and Van harvested in 2001 and 2002 were quantified by HPLC-DAD. Phenolics were analyzed at partially ripe and ripe stages and during storage at 15 +/- 5 degrees C (room temperature) and 1-2 degrees C (cool temperature). Neochlorogenic and p-coumaroylquinic acids were the main hydroxycinnamic acid derivatives, but chlorogenic acid was also identified in all cultivars. The 3-glucoside and 3-rutinoside of cyanidin were the major anthocyanins. Peonidin and pelargonidin 3-rutinosides were the minor anthocyanins, and peonidin 3-glucoside was also present in cvs. Burlat and Van. Epicatechin was the main monomeric flavan-3-ol with catechin present in smaller amounts in all cultivars. The flavonol rutin was also detected. Cultivar Saco contained the highest amounts of phenolics [227 mg/100 g of fresh weight (fw)] and cv. Van the lowest (124 mg/100 g of fw). Phenolic acid contents generally decreased with storage at 1-2 degrees C and increased with storage at 15 +/- 5 degrees C. Anthocyanin levels increased at both storage temperatures. In cv. Van the anthocyanins increased up to 5-fold during storage at 15 +/- 5 degrees C (from 47 to 230 mg/100 g of fw). Flavonol and flavan-3-ol contents remained quite constant. For all cultivars the levels of phenolic acids were higher in 2001 and the anthocyanin levels were higher in 2002, which suggest a significant influence of climatic conditions on these compounds.
authors.affiliation: Department of Biological and Environmental Engineering, CETAV, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-911 Vila Real, Portugal. bertag@utad.pt
authors.forename: Berta
authors.initials: B
authors.lastname: Gonçalves
authors.forename: Anne-Katrine
authors.initials: AK
authors.lastname: Landbo
authors.forename: David
authors.initials: D
authors.lastname: Knudsen
authors.forename: Ana P
authors.initials: AP
authors.lastname: Silva
authors.forename: José
authors.initials: J
authors.lastname: Moutinho-Pereira
authors.forename: Eduardo
authors.initials: E
authors.lastname: Rosa
authors.forename: Anne S
authors.initials: AS
authors.lastname: Meyer
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis; D044948:Flavonols / Q000032:analysis; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development*; D010636:Phenols / Q000032:analysis*; D027861:Prunus / Q000737:chemistry*; D013696:Temperature
chemical_list: D000872:Anthocyanins; D003373:Coumaric Acids; D044948:Flavonols; D010636:Phenols