title: Quality and antioxidant properties on sweet cherries as affected by preharvest salicylic and acetylsalicylic acids treatments.
abstract: 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 2.0mM 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.
authors.affiliation: Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: María José
authors.initials: MJ
authors.lastname: Giménez
authors.affiliation: Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Juan Miguel
authors.initials: JM
authors.lastname: Valverde
authors.affiliation: Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain. Electronic address: daniel.valero@umh.es.
authors.forename: Daniel
authors.initials: D
authors.lastname: Valero
authors.affiliation: Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Fabián
authors.initials: F
authors.lastname: Guillén
authors.affiliation: Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Domingo
authors.initials: D
authors.lastname: Martínez-Romero
authors.affiliation: Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: María
authors.initials: M
authors.lastname: Serrano
authors.affiliation: Department of Food Technology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Salvador
authors.initials: S
authors.lastname: Castillo
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D001241:Aspirin / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*; D020156:Salicylic Acid / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010936:Plant Extracts; D020156:Salicylic Acid; D001241:Aspirin
keywords: Anthocyanins; Antioxidant activity; Carotenoids; Phenolics; Prunus avium L.; Quality